Potato and cauliflower gratin

Comfort food at its finest, this gratin makes a great meal accompanied by a good, hearty bread and olives.

Ingredients (serves 4-6)

- 4 large potatoes

- 1 cauliflower head, cut into florets

- 1 green bell pepper, cut into bite size pieces

- 2 red onions, sliced

- 4 garlic cloves, minced

- 4 Tablespoons panko breadcrumbs

- 2 Tablespoons nutritional yeast

- salt and pepper

- 3 Tablespoons vegetable oil

Vegan Béchamel sauce

- 2 Tablespoons vegetable oil

- 3 Tablespoons flour (I used rye)

- 1 1/2 cups coconut (or almond) milk

- a pinch nutmeg

- salt and pepper

To make the béchamel, heat the oil then add the flour and cook on low, stirring, for about 3 minutes, being careful not to burn the flour. Remove from heat and add a little bit of the milk, whisking to combine. Return to heat and gradually add in the rest of the milk, whisking constantly to avoid any lumps. Cook on low heat, stirring constantly for about 5-10 minutes, until sauce has thickened. Add salt, pepper and nutmeg.

Bring a large pot of salted water to a rolling boil. Meanwhile cut the potatoes into 1 cm round slices, keeping the skin on if using red potatoes. Using a slotted spoon, add the potatoes to the boiling water and cook for about 5 minutes or until fork tender. Do not overcook as they will fall apart. 

Steam the cauliflower for about 5 minutes or until fork tender.

Heat 2 Tablespoons of the oil in a non stick pan, add the onions and cook for a few minutes, until slightly translucent. Add the peppers and garlic, salt and pepper and sauté until peppers have softened, then remove from heat.

Assemble the gratin in an oven proof dish as follows: brush the bottom of the dish with 1 Tablespoon vegetable oil, then sprinkle with some breadcrumbs. Add one layer of potato slices, sprinkle with salt and pepper, add the cauliflower florets, then the pepper and onion mixture and finish with another layer of potato slices. Give it a good salt and pepper sprinkle, then pour the Béchamel sauce. Mix the remaining breadcrumbs with the nutritional yeast and sprinkle over the top of the gratin. Bake at 400 F for about 20 minutes or until slightly browned on top. Serve with olives or pickles and enjoy!