Vegan potato gratin

Total time: 1hr 15m
Preparation Time: 30m

For 4 people


Fanny - fannythefoodie

Nutritional Information

Contains 288 Kcal, 8g Protein, 34g Carbohydrates, 12g Fat


  • Potatoes
  • 800 g waxy potatoes, thinly sliced
  • 1 tsp salt
  • some thyme sprigs
  • a little pepper
  • Sauce
  • 2 dl soya drink
  • 2.5 dl soya cream
  • 1 bay leaf
  • 2 sprigs thyme
  • 1 sachet saffron
  • salt and pepper to taste
  • 40 g durum wheat semolina
  • Utensils
  • One ovenproof dish (holding approx. 2 l), greased.

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  • Potatoes

    Mix the potatoes with the salt and pepper in a bowl. Layer the potatoes in the prepared dish so that they overlap slightly, scattering the thyme as you go.
  • Sauce

    Pour the soya milk into a small pan along with all the other ingredients up to and including the saffron, bring to the boil and then reduce the heat, cover and simmer over a medium heat for approx. 10 mins. Remove the thyme and bay leaf, season the sauce, pour the hot sauce over the gratin. Sprinkle the semolina on top.
  • Bake for approx. 45 mins. in the centre of an oven preheated to 190°C.

    Ca. 45 Min. in der Mitte des auf 190 Grad vorgeheizten Ofens.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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