Vanilla potato gratin with a vegan version
Ingredients:
- 1 kg waxy potatoes, peeled and thinly sliced
- 2 garlic cloves, finely chopped
- 1 shallot, finely chopped
- 1 vanilla pod, seeds scraped out (or 1 tsp vanilla extract)
- 400 ml cream (for the vegan version: 400 ml plant-based cream, e.g. oat or soy cream)
- 100 g grated cheese (for the vegan version: 100 g vegan cheese spread)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp nutmeg, freshly grated
- 2 tbsp butter (for the vegan version: 2 tbsp vegan margarine or olive oil)
- Fresh parsley or thyme for garnish (optional)
Preparation:
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Preheat the oven to 180°C (convection) or 160°C (convection).
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Grease a casserole dish (approx. 30 x 20 cm) with 1 tbsp butter or vegan margarine. Layer the peeled and thinly sliced potatoes in the casserole dish.
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In a medium saucepan, heat the remaining butter or margarine and sauté the shallot and garlic until soft and lightly browned. Add the vanilla pulp (or vanilla extract) and continue to sauté for about 1 minute.
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Pour heavy cream (or plant-based cream) into saucepan and bring to a boil. Stir in salt, pepper and nutmeg. Let the mixture simmer for about 2-3 minutes so that the spices are well absorbed.
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Pour the cream mixture over the potato layers in the casserole dish. Make sure the potatoes are evenly coated.
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Sprinkle the gratin with grated cheese (or vegan cheese spread).
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Bake the gratin in the preheated oven for about 60-75 minutes until the potatoes are tender and the cheese is golden brown and crispy. If the cheese browns too quickly, cover the gratin with aluminum foil.
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Take the finished vanilla potato gratin out of the oven and let it rest for about 10 minutes before serving. Garnish with fresh parsley or thyme if desired.
This vanilla potato gratin is ideal as an accompaniment to meat or fish dishes and the vegan version is also suitable for plant-based diets. Enjoy the creamy and spicy dish with the special vanilla note!