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.
Ingredients
Calories:
1850
Protein:
35
g
- 1.25 cups plant-based cream (e.g., soy or oat cream)
- 1.0 cups unsweetened plant-based milk
- 1.0 cups vegetable broth
- 1.0 garlic clove, minced
- .5 tsp. nutmeg, freshly grated
- .5 tsp. dried rosemary
- .5 tsp. dried basil
- 1.0 tsp. salt
- .5 tsp. black pepper
- 7.5 cups waxy potatoes (e.g., Yukon Gold, fingerlings), cut into thin slices
- 1.5 cups grated vegan cheese
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.
Try Plant-based Today
Sign up to get great tips and recipes
