Let’s just take a moment to appreciate the fact that i am making and eating different foods than just my standard roast veggies. Sure… i am still eating lots of roast veggies, but not showing it as i’m eating it in the evening when it’s dark – and also no recipe to share!
Who knew that i would be making lasagna and pies and potato gratin, haha.
Here in Sweden, potato gratin (so called, potatisgratäng) is a standard dish for christmas, however some people make a variation called “Janssons Frestelse” and usually contains anchovies.
In the past i wasn’t a huge fan of potato gratin and it wasn’t my go to food on the buffet… and it may not be my favourite dish, but it sure isn’t the worst either. And also… it is surprisingly easy to make!
C.a 600-800 potatoes (depending on how big your form is)
500ml oat cream (Or other plant based cooking cream)
Optional: Garlic, chives and vegan cheese
Oil, or vegan margarine to grease the form
Preheat the oven to 225 degrees celsius
Begin by washing the potatoes and chopping into thin slice. You can use a mandolin if you have at home. Grease your form with some oil or vegan margarine, and then place the potatoe slices into the form. Chop the onion into slices and add to the form.
In a pot heat the oat cream and add the vegan cheese – or seasoning of choice. Allow to simmer for a few moments before pouring over the potatos and onion – cover all of the vegetables (add more oat cream if necessary). Add some pepper and salt and extra seasonings.
Bake in the oven for c.a 40-45 minutes (cover with some foil after half the time so that the top doesn’t burn).
Eat warm and enjoy (also works well cold!)