for 4 people

Topping

50 g	walnut kernels, coarsely chopped
30 g	panko breadcrumbs
2 tbsp	vegan grated cheese substitute
1 tbsp	vegan butter substitute, melted
2 pinch	salt

Shallots

1 tbsp	vegan butter substitute
6	shallots, cut into wedges

Potatoes

1 kg	Blaue St. Galler potato (blue potato) , cut into approx. 3 mm slices
¾ tsp	salt

Sauce

2 dl	vegan cream substitute, hot
2 dl	water, hot
2 tbsp	vegan grated cheese substitute
1 tbsp	horseradish mustard
¼ tsp	nutmeg

How it's done

Topping

In a bowl, mix the walnuts with all the other ingredients up to and including the salt, set aside.

Shallots

Heat the vegan butter in a pan. Add the shallots, sauté for approx. 5 mins., transfer to a bowl.

Potatoes

Mix the potatoes into the shallots, season with salt. Layer the vegetables in the prepared dish so that they overlap slightly.

Sauce

Whisk the vegan cream, water, vegan cheese, mustard and nutmeg, pour on top of the potatoes.

Bake

Approx. 30 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, sprinkle with the reserved topping, return the gratin to the oven for approx. 20 mins.

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