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Mustard Potato Gratin

Ingredients - Serves 4


  • 500 g (17oz) new potatoes or any waxy potatoes

  • 2 tablespoons olive oil

  • 1 onion, finely sliced

  • 500 ml tiger nut milk or any plant based milk

  • 1 heaped tablespoon cornflour

  • 2 tablespoons nutritional yeast

  • 1 vegetable stock cube

  • Salt + pepper to taste

  • 1 Tbsp winter warming mustard from Cherry Tree Preserves



Instructions


  • Preheat oven to 180c

  • Slice potatoes either using a mandoline, the slicer setting on a food processor, or very thinly slice them by hand (no need to peel them)

  • Place the sliced potatoes in a large baking dish

  • Heat up oil in saucepan and add onions once hot

  • Fry on a low heat for around 10 minutes, until soft and slightly caramelised

  • Measure out the milk, and add the cornflour to the jug or measuring container and mix very well until completely dissolved

  • Add this milk + cornflour mixture, nutritional yeast, stock cube, salt + pepper and bring to a boil then turn to a low heat

  • Keep stirring until the sauce has thickened

  • Pour the sauce over the sliced potatoes

  • Cover the dish with tin foil or baking paper and bake for around 30 minutes

  • Take off foil or baking paper and bake for a further 15 minutes, until top is crispy and golden brown

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