Vegan Potato Gratin
This potato gratin is prepared in a jiffy and eaten even faster!
Potatoes enjoy a bad reputation as fatteners (oh God, carbohydrates!!!) for absolutely no reason. The tuber consists of 80% water and provides, thanks to its starch content, a good saturation. Its biological value is also very high, so that its protein can be particularly well converted by the body into its own protein. Finally, the superstar potato has a high potassium content (good for heart and blood pressure), valuable vitamin C, B1, niacin, as well as magnesium, potassium and iron.
In this gratin, the healthy all-rounder transforms into a crispy-creamy delicacy with a light sauce made from plant milk, vegetable cream and some vegan grated cheese.
For one casserole dish (about 6 servings) you need:
For the potato layer:
approx. 1 kilo potatoes
1/2 tbsp. salt
For the sauce:
200ml vegetable cream
250ml plant milk, unsweetened
2 tbsp. yeast flakes
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. herb salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1/4 tsp. turmeric
1/4 tsp. chili flakes
1 pck. vegan grated cheese
Peel 1 kg of potatoes and slice them very finely (either with a square grater or a food processor).
Grease a baking dish with a little oil.
Layer the potato slices in a fan-like fashion in the baking dish and sprinkle each layer with a little salt.
Mix 200ml vegetable cream and 200ml milk and season it with 2 tbsp yeast flakes, 1/2 tsp garlic powder, 1/4 tsp salt, 1/4 tsp herb salt, 1/4 tsp pepper, 1/4 tsp nutmeg, 1/4 tsp turmeric and 1/4 tsp chili flakes.
Pour the sauce over the layered potatoes and lastly sprinkle the vegan grated cheese on top.
Then place the gratin in the oven at 392°F (200°C) convection oven for 60 minutes. In between, poke the potatoes to see if they are soft.