Herbed Potato Gratin (vegan)
Printed from Inclusive Kitchen — Herbed Potato Gratin
Herbed Potato Gratin with Gruyere is a comforting dish that has roots in French cuisine, where gratins are a beloved way to showcase seasonal vegetables. This vegan version swaps traditional dairy for a rich cashew cream and nutritional yeast, creating a luscious texture and umami flavor that rivals its cheesy counterpart. The layers of thinly sliced potatoes are infused with fresh herbs, making each bite a delightful experience.
As you prepare this dish, you’ll find that the aroma of garlic and herbs fills your kitchen, inviting everyone to gather around the table. The gratin bakes to a golden perfection, with a crispy top that contrasts beautifully with the tender potatoes beneath. It’s a dish that not only pleases the palate but also warms the heart—perfect for family dinners or special occasions. Just be careful; it’s so good, you might find yourself fighting over the last piece!
Historically, gratins have been a way to utilize leftover ingredients, transforming simple components into something extraordinary. This vegan adaptation honors that tradition while embracing modern dietary preferences. With its creamy texture and herby flavor, this gratin is sure to impress both vegans and non-vegans alike. So, whether you’re hosting a dinner party or simply enjoying a cozy night in, this dish is a delightful addition to your culinary repertoire.
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Ingredients
- 2 pounds medium potatoes
- 1.5 cups raw cashews
- 0.5 cup nutritional yeast
- 1 cup vegetable broth
- 4 whole garlic cloves
- 2 tablespoons fresh thyme
- 1 tablespoon fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 cup bread crumbs
Instructions
- Preheat your oven to 375°F (190°C). This temperature allows the gratin to cook evenly, ensuring the potatoes become tender while the top gets crispy.
- Soak 1.5 cups of raw cashews in water for at least 4 hours or overnight. This softens the nuts, making them easier to blend into a creamy sauce.
- After soaking, drain and rinse the cashews. In a blender, combine the cashews, 1 cup of vegetable broth, 0.5 cup of nutritional yeast, 4 garlic cloves, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Blend until smooth and creamy.
- Wash and thinly slice 2 pounds of medium potatoes, leaving the skin on for added texture and nutrients. Aim for slices about 1/8 inch thick for even cooking.
- In a large mixing bowl, toss the potato slices with 2 tablespoons of olive oil, 2 tablespoons of fresh thyme, and 1 tablespoon of fresh rosemary. This step infuses the potatoes with aromatic flavors.
- In a greased 9x13 inch baking dish, layer half of the seasoned potato slices evenly across the bottom. Pour half of the cashew cream over the potatoes, spreading it gently to cover.
- Repeat the layering process with the remaining potatoes and cashew cream. This ensures that every bite is creamy and flavorful.
- Sprinkle 0.5 cup of bread crumbs evenly over the top layer of the gratin. This will create a delightful crunch as it bakes.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. This helps steam the potatoes, making them tender.
- After 40 minutes, remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are fork-tender. The gratin should be bubbling at the edges.
- Once done, remove the gratin from the oven and let it cool for about 10 minutes before serving. This resting time allows the layers to set.
- Serve warm, garnished with additional fresh herbs if desired. Enjoy this vegan herbed potato gratin as a side dish or a hearty main course.
Nutrition (per serving)
- Calories: 320
- Carbs g: 40
- Protein g: 8
- Fat g: 15
- Sugar g: 2
