Easy Cheezy Potato Gratin

Serves 3 to 4 as a side dish or accompaniment

This dish is a family favourite,  in fact I have yet to meet anybody who doesn’t like potato gratin.  Hope you make and enjoy my version – rich, creamy and cheesy too !

I used to make this non-vegan prior to going vegan, and I have to say that my vegan version is every bit as good, but without the animal cholesterol. So my body’s a great deal happier, and I haven’t had to compromise either.

Let me know in the comments below how it turned out for you, or any other variations on this theme you try. For a nutritious treat, try it with sweet potatoes, or a mixture of normal and sweet potatoes.

INGREDIENTS

3 to 4 large potatoes, cut into medium slices

Cheese Sauce
1 cup vegan cheese, cut into pieces
1 Tbsp olive oil
1 cup unsweetened soya milk, or other plant based milk
1 Tbsp tapioca starch (sold in health food shops or Asian shops)
1 tsp onion powder
salt and pepper to taste

Extras
1/2 tsp fennel seeds
a handful of freshly chopped parsley

METHOD

Pre-heat your oven to 220°C /430°F.

Prepare your potatoes in a dish, by layering them in an over lapping fashion.

Add the rest of the ingredients in your liquidiser, except for the herbs.

Pour your sauce on top of the potatoes, sprinkle on the herbs, then cover with foil, and place in yourpreheated oven until they soften (check with a sharp knife or fork)

Once they have softened, uncover and let them go golden on top – you can do this by placing them under the grill

Once golden, serve with a salad, fritters (try my zucchini fritters here), vegetable cutlets or other of your choice

Easy Cheezy Potato Gratin

Recipe by Miriam SorrellCourse: AccompanimentsCuisine: Universal
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes

Easy ‘cheesy’ baked potato gratin

INGREDIENTS

  • 3 to 4 large potatoes, cut into medium slices

  • Cheese Sauce

  • 1 cup vegan cheese, cut into pieces

  • 1 Tbsp olive oil

  • 1 cup unsweetened soya milk, or other plant based milk

  • 1 Tbsp tapioca starch (sold in health food shops or Asian shops)

  • 1 tsp onion powder

  • salt and pepper to taste

  • Extras

  • 1/2 tsp fennel seeds

  • a handful of freshly chopped parsley

METHOD

  • Pre-heat your oven to 220°C /430°F
  • Prepare your potatoes in a dish, by layering them in an over lapping fashion
  • Add the rest of the ingredients in your liquidiser, except for the herbs
  • Pour your sauce on top of the potatoes, sprinkle on the herbs, then cover with foil, and place in yourpreheated oven until they soften (check with a sharp knife or fork)
  • Once they have softened, uncover and let them go golden on top – you can do this by placing them under the grill
  • Once golden, serve with a salad, fritters (try my zucchini fritters here), vegetable cutlets or other of your choice

 
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2 Comments

  1. This sounds great. Can you omit the oil or replace it with aquafaba?

     
  2. Hi Shanna, I’m not sure if this dish would work with aquafaba, as I’ve never tried it using it. If you try it with it and it works, do let me know. You can reduce the oil if you wish, but the crispy effect and moisture of this dish depends upon it. Again, if it works with a/f let me know. Cheers and I look forward to your future comments on my blog !

     

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