Ingredients
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Vegan Butter
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1 kg new Potatoes
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Olive Oil
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2 Shallots
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2 Garlic
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Pinch of grated Nutmeg
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2 cups (500 ml) Soy Cream
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2 tsp Dijon Mustard
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100 g Vegan Cheese
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Salt
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Black Pepper
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For the Red Pepper and Butternut Puree
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1 cup (200 g) Butternut Squash
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1 Red Pepper
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To Serve
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Steamed Broccoli
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Dijon Mustard
Directions
Not only is this dish tasty and satisfying it is also incredibly beautiful and impressive when constructed. A dish for winning hearts and minds.
Steps
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1
Done
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Preheat the oven to 180°C/160°C Fan/350°F/gas 4. Grease the base of a 25 x 15 cm (10 x 6 in) baking tin. |
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2
Done
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Rinse the potato slices in a large bowl of water, then drain and wrap in a tea towel. |
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3
Done
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Heat the olive oil in a frying pan over a medium heat and fry the shallots and garlic for a couple of minutes until softened. |
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4
Done
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Heat the cream or milk in a pan until bubbles start to form and the cream is close to boiling point. Remove from the heat and stir in the Dijon mustard. |
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5
Done
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Layer half the potato slices in the greased tin, slightly overlapping the slices and sprinkling with a little of the cheese, if using, and salt and pepper between each layer. Halfway through, pour half the liquid over the potatoes, then finish layering the rest of the potatoes. Pour over the remaining liquid, top with more cheese and a sprinkle of nutmeg. |
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6
Done
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Cover the baking tin with tin foil and bake in the oven for 1 hour. Remove the foil and cook for another 20 minutes. Leave to rest for 5–10 minutes. |
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7
Done
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Meanwhile, make the red pepper and butternut purée. Blend all the ingredients together in a blender, then transfer to a small pan and heat for 10 minutes. |
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8
Done
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Serve the gratin with the purée on the side, along with some steamed broccoli and mustard. |
