Buttery Divine Gratin
Prep. Time
20 minutes
Cook Time
50 minutes
Servings
4-6 plates
Difficulty
Easy
Gluten-Free, Nut-Free, Soy-Free, egg-free, dairy-free
The beauty here is in how something so ordinary gets transformed with just a few intentional steps. Once those shredded ribbons start cooking down with a swirl of richness and warmth, the kitchen fills with that unmistakable scent of comfort in progress. Nothing too fancy, nothing too dramatic—just honest, earthy flavors doing what they do best. You’ll be stirring the pot like some kind of cozy kitchen alchemist, watching the mixture thicken as everything melts together into something far more than the sum of its parts.
And then comes the layering—technically pouring, but it feels like layering. There's something a little luxurious about smoothing it all into a dish that's been rubbed down with just the tiniest touch of something aromatic, knowing that, in the oven, the top will turn golden and gently crisp while the inside stays soft and creamy. It’s the kind of dish that makes itself known with bubbling edges and that first irresistible whiff when you crack open the oven door.
It doesn’t need much fanfare. No garnish parade, no last-minute scramble. Just a deep baking dish, a hot oven, and a bit of patience while everything turns molten and golden. You’ll want to dive into it the second it comes out, but give it just a moment—it’s worth it. This is kitchen comfort in its coziest form.
Ingredients
2 Large russet potatoes, peeled and grated to thin layers
1 garlic clove, cut in half
1 pinch of nutmeg powder (optional)
Salt & pepper, to taste
1 cup plant-based protein-rich milk
1/2 - 1 cup coconut cream
2 tbsps vegan parmesan cheese
1 tbsp nutritional yeast
Instructions
Turn on the oven on 360F/180C.
Peel off the potatoes, and cut them into very thin slices. They shouldn't be paper-thin, but close. Somewhere around 0.2cm (0.1''). Well I don't suggest that you get yourself a measuring tape when you're cooking! But slice them to get just about that thick slices. Importantly - don't wash the potatoes after you cut them! The starch that is naturally in the potatoes critically affect the outcome, as it thickens the sauce and binds everything.
In a 3qt pot, place the potato slices and add plant-based milk and coconut cream so that it almost covers your potatoes, but just almost (be sure to add just about enough to almost cover it). Add nutmeg, salt, pepper, and cheese.
Constantly stir the contents of the pot to avoid burning the bottom. Bring to boil and cook for about 10 minutes. Remove from the stove.
Smear a garlic clove cut in half all over the baking dish.
Pour the potato mixture onto the baking dish and spread it evenly inside the dish.
Place the dish in the oven for about 40 minutes. If the top gets too brown, cover with aluminum foil.
The desired result is golden on top, and most liquids in the dish to be gone.
Serve hot!
Notes
For a soy- and nut-free recipe, make sure to choose plant-based milk and cheese that are labeled as free of these allergens.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!