Quick potato gratin
Normally heavy on the dairy, this quick potato gratin combines plant-based alternatives to create a warm, creamy casserole. Made with Yukon Gold or fingerling potatoes, this dish is simple to prepare, effortless to serve, and even easier to enjoy for a weeknight dinner.
Preparation
- Prep: Preheat the oven to 350ºF.
- Mix to combine: Mix the plant-based cream, plant milk, and vegetable broth in a large pot. Mince the garlic and add it to the pot along with the nutmeg, rosemary, basil, salt, and pepper. Stir in the potato slices, briefly bring to a boil, and simmer for about 10 minutes, stirring regularly.
- Assemble and bake: Pour the mixture into a greased casserole dish and sprinkle with vegan cheese. Bake the potato gratin in the preheated oven for 15 to 20 minutes.
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