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Potato Gratin
How to make this super tasty potato gratin? Prepare this easy plant-based recipe and enjoy the delicious flavor combination of cashew cream and Violife Original grated. This potato gratin is the best choice for a family weekday meal to spend quality time around the table together!
How to make super tasty potato gratin with Violife Original grated and cashew cream? Feed your family delicious plant-based meal and enjoy time together!
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![Cooktime]()
Cooking time40 minutes![Preptime]()
Prep time20 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings4 portions
- 1 Violife Original grated
- 2 tbsp olive oil
- 1 onion sliced
- 200 g mushrooms, sliced
- 3 garlic cloves, sliced
- 1 large zucchini, sliced using a mandolin
- 750 g potatoes, peeled and sliced using a mandolin
Creamy cashew sauce:
- 400 g cashews (soaked in hot water for 20 minutes)
- 200 ml vegetable stock
- 200 ml plant-based milk
- salt and pepper to taste
- 4 tbsp yeast flakes (optional)
For Garnishing:
- toasted pine nuts
- fresh thyme leaves
- Preheat the oven to 180 °C and grease a baking dish with some olive oil.
- Heat the olive oil in a large pan and fry the onions with the mushrooms for about 4-5 minutes until lightly browned.
- Add the garlic and stir until fragrant. Set aside.
- To make the cashew sauce rinse and drain the soaked cashews. Place them in a blender together with the rest of the ingredients and mix until creamy for 8-10 minutes.
- Mix all the vegetables with the cashew cream and place into your baking tray.
- Sprinkle generously with the Grated Original.
- Bake the potato gratin for about 40-45 minutes until the potatoes are cooked.
- Garnish the gratin with fresh herbs and toasted pine nuts.
- Serve and enjoy!
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