Fondue Gratin

@cheftosca

A simple recipe that will bring you so much comfort all year round! The fresh thyme and nutmeg infuse this gratin with warm, aromatic flavors.

Medium

50 mn

Ingredients

Wash the potatoes thoroughly and slice them thinly using a mandolin for even, consistent slices.
In a saucepan, combine the soy milk, the majority of the La Fondue Vegan (reserving 3 tablespoons for later), freshly grated nutmeg, pepper, smashed garlic, thyme, and salt. If you prefer a more complex flavor, add the cumin as well.
Heat the mixture over medium heat, stirring occasionally until the fondue is fully melted and the sauce becomes smooth and creamy.
Place the sliced potatoes into the fondue cream and cook over medium heat for about 7 minutes, allowing the mixture to simmer gently.
Preheat your oven to 180°C.
Using a slotted spoon, remove the potatoes from the saucepan and arrange them in a baking dish, discarding the garlic and thyme branches.
Pour some extra creamy fondue sauce over the potatoes and even out the potatoes with the back of a spoon.
Spread the reserved 3 tablespoons of La Fondue Vegan over the top layer for a rich, golden finish.
Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the potatoes are tender and the top is bubbling and golden brown. Let the gratin cool slightly before serving to allow the flavors to meld together perfectly. Enjoy!