Ingredients
4 baking potatoes
1 pck (250 ml) Oatly Organic Creamy Oat Single Cream
4 tbsp vegan original cream cheese, from Violife
1 pck vegan cheese, grated cheddar, from Violife
2 shallots, finely chopped
5 garlic cloves, finely chopped
3 tbsp parsley, chopped
salt and black pepper
1 tbsp olive oil
Method
Preheat the oven to 180°C.
Chop the shallots, garlic and parsley.
In a small sauce pan sauté shallots and garlic in olive oil.
Add the creamy oat single cream and the Violife cream cheese to the sauce pan and let it simmer on low heat until it has melted together. Can take a few minutes.
Then add half of the grated cheddar cheese and stir until the blend is creamy and the cheese melted. Finally add the parsley.
Slice the potatoes thinly.
Brush an oven proof dish with olive oil.
Arrange the potato slices as shown on the photo.
When the bottom has been covered with potato slices use a brush to cover them with the creamy cheese blend. Then comes the second layer of potatoes, after that another layer of the creamy cheese blend and repeat until no potatoes are left.
Top with the rest of the grated cheddar cheese and use the hands to press down the gratin a bit to make it even.
Bake for at least 50 minutes on 180°C.
It’s important to let the potato au gratin rest for at least 15 minutes before serving.
It keeps well in the fridge for a few days. It’s simple to reheat it in the oven when needed. This is a big recipe cause the gratin is even better the next day.
However, you can also make half of the recipe but if you do make sure to use a small oven proof dish.
Potatoes au gratin works well as a side dish to fish, fried or grilled veggie steaks. Meat too of course if you’re not vegan.
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