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I already noted in my last recipe for Fooby just how versatile potatoes are. So it's no wonder that they are used as the basis for many classic dishes including potato gratin, for which every family no doubt has its own recipe. I'm sharing my vegan version, which I have refined with saffron and thyme. The sauce is made using soya milk and soya cream, both of which are readily available these days. I served up this gratin to my friends and we all thought it was simply delicious. I'm already looking forward to the next time I get to treat my friends to this tasty dish.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One ovenproof dish (holding approx. 2 l), greased.
How it's done
Mix the potatoes with the salt and pepper in a bowl. Layer the potatoes in the prepared dish so that they overlap slightly, scattering the thyme as you go.
Pour the soya milk into a small pan along with all the other ingredients up to and including the saffron, bring to the boil and then reduce the heat, cover and simmer over a medium heat for approx. 10 mins. Remove the thyme and bay leaf, season the sauce, pour the hot sauce over the gratin. Sprinkle the semolina on top.
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