Yum! How good does this look? One of my favourite dishes is Potato Gratin, especially in winter when eating comfort food is high on my to do list. This recipe from Ali The Messy Cheffy is plant based and has cauliflower as a welcome accompaniment to the potatoes which lowers the carbs and ups the nutritional content.
You can also make this with regular cheese, cream and milk, just substitute it as per the recipe below.
If you’d like to be inspired with vegetarian cooking ideas follow The Messy Cheffy on Instagram or check out her website. You won’t be disappointed, her dishes look stunning and I love her recipe. The Cajun Cauliflower Wings and Vegan Jackfruit Peking Pancakes are next on my list.
Cheesy Potato & Cauliflower Gratin
Prep 20 minutes | Cooking 60 minutes
2 large potatoes
2 spring onions
1 large onion
3 gloves of garlic
350ml soya cream
200ml soy milk or any milk you have
3 tablespoons nutritional yeast
100 grated vegan cheese
Salt and pepper
Preheat oven to 180 degrees celsius.
Rub a medium size baking dish with oil or butter.
Slice the potatoes as thinly as possible – there is no need to remove the skin.
Place the thinly sliced potatoes into a bowl full of water ensuring the potatoes are covered in water (this will prevent them from turning brown).
Finley slice the onion, crush the garlic, chop the spring onions and cauliflower into small pieces. Grate cheese if necessary.
Heat a medium sized pot with a tablespoon of olive oil. Sauté the garlic and onions for 1-2 minutes until translucent, they should not brown.
Pour in the soya cream and soya milk. Add the spring onions and nutritional yeast and stir. Season the cream mixture with a generous pinch of salt and black pepper.
Bring to the boil, turn down the heat and allow to simmer for 4-5 minutes.
Remove from the heat and set aside.
Drain the water from the potatoes and pat dry with a clean tea towel.
Now we have everything ready to assemble the dish. This dish will be assembled in 3 layers. So this means we need even(ish) amounts of ingredients for each layer – be mindful of this when building the gratin.
In the buttered baking dish:
Place 1/3 of the potato on the bottom of the dish, evenly spreading them out, not on top of each other but allowing the edges to overlap.
Sprinkle 1/3 chopped cauliflower.
Sprinkle 1/3 cheese.
Season with salt and pepper.
Pour 1/3 of the cream mixture on top. Using the back of a spoon to help spread the cream mixture evenly.
Repeat this 3 times.
When you have completed the 3 layers, push down on the top layer using a spatula to ensure the cream mixture evenly fills the gaps.
Place the gratin into a preheated oven to bake for 60 minutes at 180 degrees celsius on fan oven setting.
Enjoy Ali xx