Potato gratin (vegan)

This is my vegan version of the classic recipe. It makes a wonderful side dish perfect for the cold season.

Ingredients (serves 4-6)

- 5 large potatoes, peeled and cut into 1cm thick slices

- 2 + 2 Tablespoons extra virgin olive oil 

- 1/2 cup panko breadcrumbs

- 1/2 cup nutritional yeast

- 1 onion, diced

- 2 Tablespoons  organic flour

- 2 cups almond milk

- 1 teaspoon nutmeg

- sea salt and freshly ground pepper, to taste

Bring a pot of water to the boil, add some sea salt and the potato slices. Boil for 5 minutes then drain using a slotted spoon so that the potatoes won't mash. 

Place the flour in a small bowl and gradually add in the almond milk, whisking constantly so there would be no lumps. Season with a generous amount of sea salt, freshly ground pepper and the nutmeg. 

Heat 2 Tablespoons of olive oil and sauté the onions until golden, then slowly add in the almond milk mixture, stirring constantly with a wooden spoon. Cook on low heat until the sauce thickens, then remove from heat, add the nutritional yeast and stir until combined.

Oil an ovenproof dish with remaining olive oil then add a layer of potatoes. Season with sea salt and pepper and add some of the sauce. Depending on the size and shape of your casserole, you might need to make two or three layers of potatoes so divide the sauce accordingly. Repeat the layers followed by the sauce then sprinkle the panko breadcrumbs. Bake at 375F for about 30 minutes or until the breadcrumbs are starting to brown. Enjoy!