Creamy Potato and Thyme Gratin

by veronica
vegan-recipe-potato-gratin

vegan-recipe-potato-gratin

This is a elegant recipe, which can be prepared a head of time. Perfect for a dinner party where you want to make as much preparations a head as possible.

You can also make one large gratin, then double up the amounts in the recipe.

Creamy Potato and Thyme Gratin
Serves 4
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Ingredients
  1. 8 pcs asparagus potatoes (solanum tuberosum) or another firm variety with a nutty note
  2. rapeseed oil
  3. freshly ground pepper
  4. salt
For the sauce
  1. 2,5 dl fresh thyme
  2. 2 pcs garlic cloves
  3. 3 dl non-dairy cream (I use oat cream)
  4. 2 dl raw cashew nuts, soaked
  5. 1 pinch nutmeg
  6. 1-2 tsp fresh lemon juice
  7. 1 tsp vegetable bouillon powder
  8. sea salt
  9. freshly ground pepper
For the sauce
  1. Soak cashew nuts overnight and rinse well before using.
  2. Blend garlic and thyme in a food processor.
  3. Add cashews, process. Add lemon and work into a paste. You need to start and stop to scrape down the contents inside the food processor bowl, several times. To get a paste takes about 15-20 minutes.
  4. Ideally let the paste stand overnight in the fridge.
  5. Add half the non-dairy cream to a pot on the stove, add the thyme & cashew paste, blend with the cream. Add the rest of the cream and ensure the sauce is smooth and very thin.
  6. Add the veggie stock and nutmeg. Let simmer together on very low heat for 10-15 minutes.
  7. Taste with additional lemon juice and salt if preferred.
For the gratin
  1. Slice the potatoes as thinly as possible.
  2. Make the sauce (see directions above)
  3. Coat 4 small pie dishes in oil.
  4. Add a layer of potato in the bottom of each dish. Then add a layer of sauce, then add a layer of potato on top. Repeat until the last layer.
  5. Add the remaining potato slices to a bowl and coat evenly with rapeseed oil. Then build the top layer on each small gratin.
  6. Brush the top with rapeseed oil. Sprinkle with salt and freshly ground pepper.
  7. Place in a preheated oven, 200 degrees C for 30-40 minutes.
  8. The top of the gratins should be golden brown and crisp.
Elegantly Vegan http://elegantlyvegan.com/wpui/

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7 comments

Eliza January 3, 2015 - 3:18 pm

Really good recipe, tomato is really good to make with cream. Eliza :)

Thalia @ butter and brioche January 4, 2015 - 8:27 am

This potato and thyme gratin just look so delicious and comforting. It is all I am craving right now – and I LOVE that it is vegan especially!

veronica January 4, 2015 - 11:16 am

I’m glad you like it :)

Evi @ greenevi January 4, 2015 - 1:59 pm

Yummy! I am looking for a good vegan potato gratin recipe for so long, thanks for sharing it!

veronica January 4, 2015 - 2:43 pm

Glad you like it! :)

sylvie amésée February 6, 2015 - 6:26 pm

A comforting dish perfect for a cold winter day!

veronica February 7, 2015 - 4:15 pm

Glad you like it! :)

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