Potato Raclette Gratin
@cheftosca
You will love this buttery and creamy gratin, infused with subtle touches of garlic and nutmeg.
Medium
60 min
10
Ingredients
- 2 kg potatoes, thinly sliced
- 475 ml vegan cream
- 475 ml plant-based milk (such as almond or soy)
- 1 teaspoon nutmeg, freshly grated
- 200g La Raclette Vegan – Nature
- 4 cloves garlic, roughly smashed
- 1 teaspoon thyme branches, fresh or dried
- 1 teaspoon salt, or to taste
- Optional: 1/2 teaspoon cumin (for an extra layer of flavor)
Instructions
- Preheat your oven to 200°C on grill function.
- Wash and peel the potatoes. Slice them thinly. You can use a mandoline for even slices.
- In a large pot, combine the vegan cream, plant-based milk, whole crushed garlic cloves , grated nutmeg, thyme branches, salt, and optional cumin. Bring to a simmer and add the thinly sliced potatoes. Cook over medium heat for about 15-20 minutes, stirring occasionally, until the potatoes are partially cooked and have absorbed some of the flavors. Remove the thyme branches and whole garlic cloves.
- Transfer the partially cooked potatoes along with the cream mixture to a greased baking dish. Create layers between the potatoes, cream and La Raclette Vegan on top.
- Bake in the preheated oven for an additional 15-20 minutes until the top is golden brown, and the potatoes are tender.
- Allow the gratin to cool slightly before serving. Garnish with additional thyme if desired.
This is my go-to recipe for cold weather - it’s so comforting!
@cheftosca
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