Potato gratin

When I look at my recipes on this blog so far, I realize that most of them include potatoes. And that is for a good reason - potatoes are just so delicious and versatile. And in Ukraine, as much as probably in many other cultures love for potatoes is something that starts from a very early age.

This particular dish, potato gratin, is something that I first discovered in a restaurant where I worked years ago in Berlin. Immediately I fell in love. This simple yet scrumptious way to make the most tender potatoes has left me having some intense cravings for years to come.

It took me a while to perfect the recipe and I specifically wanted to avoid using supermarket vegan alternatives of cream. This is not because I think there is anything wrong with those products but because I know that here in Berlin I am very privileged to have these products easily available to me and for a reasonable price but in most places in Ukraine, Europe, and the world that is not the case.

This is why I generally try to use products that I think should be found practically anywhere.

Tips and notes:

I very well understand if you would not want to use aluminum foil due to its negative ecological impact. Alternatively, you can use a lid/cover for the baking dish as otherwise, the potatoes are not going to cook through.
Plan some time before beginning with the recipe. It takes a while but aside from waiting the recipe is very easy to make so this is perfect for when you need to spend time on something else while the oven is doing its job.
As for the vegan butter you can use margarine, refined (odorless) coconut oil, or any other type of plant-based cooking fat. Ideally, it should be rather firm and if you use soft margarine then reduce the amount of milk slightly.

Vegan Potato Gratin

Ingredients

500 grams unpeeled potatoes

2 tablespoons olive oil for greasing the baking dish

For the bechamel sauce:

50 grams vegan butter (or refined coconut oil)

500 mililiters oat milk

2 tablespoons nutritional yeast

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon nutmeg

1 teaspoon dried oregano

For the slurry:

250 milliliters water

6 tablespoons flour

Additional:

Aluminum foil

Instructions

1. Preheat the oven to 180 degrees Celcius.

2. Slice the potatoes into thin discs (as thin as possible). When you get to the edge of each potato, flip it so that the flat side is touching the cutting board and keep slicing to make small half-discs. Set all the sliced potatoes aside.

3. Make the bechamel sauce by heating the vegan butter on high in a pot until liquid. Add the oat milk.

4. Make a slurry and add it to the sauce. Once the sauce boils reduce the heat to low and keep stirring until the sauce thickens.

5. Remove the pot from the heat and add the rest of the sauce ingredients. Mix well.

6. Add oil to the bottom of a baking dish. Make a layer of potato discs at the bottom of the dish. Cover the potatoes with a layer of bechamel sauce. Repeat until you use up all the ingredients and make sure to leave enough bechamel sauce for the very top layer.

7. Cover the baking dish with aluminum foil. Make holes using a fork and put the dish into the oven on the middle shelf.

8. Bake for 40 minutes.

9. Remove the foil and bake for another 40 min to get a lovely, crispy crust.

10. Serve hot.