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Vegan Potato Gratin
5min read
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Vegan Potato Gratin

by Valentina Concordia

5min read

Make our super creamy, super crispy, pantry-friendly, vegan potato gratin.

Prep Time

15mins

Cook Time

40mins

Serves

4-6

Ingredients

800g potatoes, scrubbed
1 white onion, finely diced
5 tbsp olive oil
3 tbsp flour (we used all purpose)
700ml plant-based milk (we used oat)
4 tbsp nutritional yeast
1 tsp salt
½ tsp white pepper
4 tbsp breadcrumbs
1 tbsp thyme, dried or fresh
½ tsp chilli flakes

Method

STEP 1

Preheat your oven to 190˚C. Use a mandolin or knife to thinly slice the potatoes. If doing by hand, make sure you slice the potatoes as thinly and uniformly as possible to ensure they all cook through evenly. Transfer them to a baking dish.

STEP 2

Use a mandolin or knife to thinly slice the potatoes. If doing by hand, make sure you slice the potatoes as thinly and uniformly as possible to ensure they all cook through evenly. Transfer them to a baking dish.

STEP 3

Heat 1 tbsp of olive oil in a saucepan over medium heat, followed by the diced onion. Sauté for 8-10 minutes, until it’s soft and starting to caramelise. Add the remaining 4 tbsp of olive oil, followed by the flour and stir until it forms a paste.

STEP 4

Slowly whisk in milk, and stir until it starts to thicken (2-3 minutes). Stir in the nutritional yeast, salt and white pepper and remove from heat.

STEP 5

Pour half of the sauce onto the potatoes and then mix thoroughly, to ensure every piece of potato is coated. Top with the remaining sauce.

STEP 6

In a small bowl combine the breadcrumbs, thyme and chilli flakes. Pour the topping onto the coated potatoes.

STEP 7

Transfer the baking dish to your oven and bake for 35-40 minutes, until bubbling and golden.

STEP 8

Once the gratin is ready, let it cool for 10 minutes, then tuck in!

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