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

 

  1. Prep: Preheat the oven to 350ºF.
  2. 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.
  3. 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.