Everyone who tries this delicious plant powered potato gratin comments that it’s just as creamy and delicious as the dairy version but feels a lot lighter. This is really simple and quick to make and can be a scrumptious side dish for a stew, a pie or Sunday dinner. If you’re like me, you’ll want to eat a whole bowl of it when you’re snuggled on the sofa one autumnal evening – this is the ultimate comfort food.
- 600g potatoes
- 400ml coconut milk
- 1 onion (around 100g)
- 1/2 tsp garlic powder
- Half a cup of nutritional yeast
- 1 spring onion (optional)
- Salt and pepper
Turn the oven on to 200 degrees (fan).
As you start to smell the rich sweetness of the onions and they become nice and soft add the can of coconut milk to the pan and stir.
When the coconut milk is warm add the garlic powder and the nutritional yeast. Continue to stir until the nutritional yeast has dissolved into the mixture.
Add the salt and pepper.
Then pour more of the coconut mixture in, make sure all of the potato is covered before adding two more layers of potato. Keep on doing this until you come you have used up all of the potatoes, making sure you have a little bit of mixture to coat the final layer.
Add the slice spring onions and sprinkle more nutritional yeast on top.
Cook for 50 minutes and then serve.
What is nutritional yeast?
It’s a deactivated yeast and is a complete protein while being super rich in B vitamins. The one I use is also fortified with B12 which is usually only found it animal products. It has a natural cheesy flavour which is why I add it to anything which is intended to imitate cheese. You can find it in most health food shops or online. I use the Marigold health foods version.
This version of potato gratin is totally approved of by my family and friends who eat dairy. I hope if you’re lactose intolerant or vegan you find this recipe – I think it will make your autumn. Let me know 🙂