Gratin Dauphinois Végétalien

Ingredients

• 2 pounds potatoes
• 2 cups unsweetened nut milk (e.g., almond or cashew)
• 4 cloves garlic
• 1 teaspoon nutmeg
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 medium onion
• 1 cup vegan cheese (optional)

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Peel and thinly slice the potatoes (about 1/8 inch thick). A mandoline can be helpful for even slices.

3. 3

   Finely chop the onion and garlic cloves.

4. 4

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

5. 5

   Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant, being careful not to burn it.

6. 6

   In a mixing bowl, combine the nut milk, nutmeg, salt, and black pepper. Stir well.

7. 7

   In a greased 9x13 inch baking dish, layer half of the sliced potatoes evenly. Pour half of the nut milk mixture over the potatoes, then half of the sautéed onion and garlic mixture.

8. 8

   Repeat the layering process with the remaining potatoes, nut milk mixture, and onion-garlic mixture. If using vegan cheese, sprinkle it on top of the final layer.

9. 9

   Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

10. 10

    After 45 minutes, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.

11. 11

    Let the gratin cool for about 10 minutes before serving. This allows the layers to set and makes it easier to cut.

12. 12

    Serve warm as a side dish or a comforting main course.