Vegan Potato Gratiné
Layers of thinly sliced potatoes oven-baked in a creamy bechamel sauce.
Equipment
- Rectangle deep Pyrex dish
- Grater
- Mandoline slicer
- Wide cooking pot
Ingredients
- 400 gr Potatoes Thinly sliced with a mandolin. About 4 large.
- 3 Tbsp. Olive oil
- 6 Fresh sage leafs
- 5 Branches Fresh thyme Or 2 teaspoons dried herbs
- 1 Large onion Finely chopped
- 3 Cloves Garlic Finely chopped
- 1.5 Tbsp. GF flour
- ¼ Cup White wine
- 400 ml Full fat coconut cream 1 can
- ½ Tsp Nutmeg
- 2 Tbsp. Nutritional yeast
- 1 Tsp Sea salt
- 1 Tsp Black pepper
- 150 gr Vegan grated mozzarella I used Violife
- 1 Tbsp. Toasted pine nuts For garnish
Instructions
- Preheat oven to 180 ° C.
- Heat olive oil over medium heat in a large saucepan.
- Sweat the onions and garlic until translucent, add the fresh herbs as well.
- Add the gluten-free flour, and mix well so that all the flour is covered in oil. Immediately afterward add the wine (Douglas) and stir quickly so that no lumps form.
- Add the coconut cream and stir well again to prevent lumps and let the sauce get thicker.
- Add all the spices. Salt, pepper, nutmeg, nutritional yeast, and check flavors.
- Add the potato slices to the pot with the bechamel sauce and mix gently so that the slices won't break and are covered with the sauce.
- Transfer all the potatoes into a deep pyrex dish and flatten the potatoes gently with a spatula.
- Season the top again with salt and pepper and sprinkle grated mozzarella over it.
- Wrap the dish in a foil or oven-proof lid. Bake covered for about 30-40 minutes until the potatoes are softened. Then remove the lid and continue to bake until the top is golden. Depends on the type of vegan mozzarella you have. With Violife I baked for another 30 minutes.
- Wait for 10 minutes to cool before serving. It is best served with a green salad.
- Can be stored for up to 4 days in the refrigerator.