Vegan potato gratin

Total: 1 hr 15 min. | Active: 30 min.
vegan, lactose-free

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.

Fanny Frey - fannythefoodie

Ingredients

for 4 person

Potatoes
800 g waxy potatoes, thinly sliced
1 tsp salt
a little  pepper
some  thyme sprigs
Sauce
2 dl soya drink
2 ½ dl soya cream
2 sprig thyme
1  bay leaf
1 sachet saffron
  salt and pepper to taste
40 g durum wheat semolina

How it's done

Potatoes

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.

Sauce

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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