Vegan Potato Au Gratin
Scallops of potatoes in a creamy and herby sauce grilled to golden brown perfection are a crowd pleaser. The au gratin keeps in the fridge for 4-5 days and is perfect as a side or a meal on its own.
Ingredients
- I kg potatoes – Desiree or any waxy veriety
- 2 tbsp olive oil
- ½ cup cashews
- 2½ tbsp flour
- 1½ cup soy milk or other dairy free milk
- 1 tsp sea salt
- 1 tsp finely minced garlic or 1/4 tsp garlic powder
- 1 tsp of cracked pepper
- A pinch of good quality saffron threads
- ½ tsp hot English mustard
Instructions
- Preheat the oven to 350 degrees F. Peel the potatoes,
- Crush cashews into a fine powder
Béchamel sauce:
- In a medium saucepan heat oil over medium heat and sauté garlic paste until fragrant. Stir in half of black pepper and English mustard. Use wire whisk for making a smooth creamy béchamel sauce.
- Add flour and stir until very lightly brown.
- Remove from heat and add non-dairy milk, salt, saffron and cashew powder. Keep stirring until the flour and cashews dissolves into the milk.
- Place saucepan back on stove and stir cook until the sauce thickens into a runny cream consistency. Be sure not to thicken sauce too much it will thicken further in the oven.
- Cover saucepan with lid and put aside.
Potato Au Gratin:
- Peel and slice the potatoes thin with mandolin and arrange in a medium-large baking dish. For pro cooks, simple slicing is good.
- Pour béchamel sauce over the sliced potatoes and sprinkle remaining cracked pepper, oregano and crushed rosemary.
- Cover the dish with aluminium foil and cook in the oven for 45 minutes or until potatoes are almost cooked.
- Remove foil and cook for further 10 minutes or until the top later is golden brown.
- Serve hot as a side dish.