Vegan White Miso Potato Gratin

Serves
BoneBoneBoneBoneBoneBoneBoneBone
Cooks In
Cooking Time 1hr 30mins

Ingredients

1.5kg Scotty Brand Potatoes
70ml olive oil
60g vegan butter
4 shallots, finely diced
6 cloves garlic, finely diced
4 sprigs rosemary, leaves stripped from stem and finely chopped
720ml plant milk
3 tbsp plain flour or cornflour (using cornflour instead of plain flour makes this recipe gluten free)
4 tsp white miso paste
4 tbsp nutritional yeast
1/2 tsp ground nutmeg
1/2 tsp dried thyme or parsley
1 tbsp vegan parmesan (optional)
1/2 tsp ground black pepper
1 tsp course salt

METHOD

  1. Preheat the oven to 200° C / 390° F (or 180° C / 355° F fan)

  2. Heat up a large cast iron skillet on low heat, add olive oil (30ml) and 30g butter.

  3. Once vegan butter melts, add shallots and Sautee them on low heat until softened, then add garlic and chopped rosemary leaves.

  4. Sautee on low heat, stirring frequently, until garlic has softened (don’t let it brown) then remove them from the skillet and set aside.

  5. Wash the potatoes well, dry and slice evenly using a mandolin, on 3 mm / 1/8″ setting. If your potatoes have thick or very blemished skins, you may want to peel them first.

  6. Add another tablespoon of oil and vegan butter to the same skillet (no need to wash it).

  7. Once butter melts, whisk in the plain flour. Carry on whisking for 60 more seconds allowing the mixture to bubble gently. Gradually add plant milk (hold a splash of it back to dilute miso with) while whisking. Allow the mixture to come to a gentle simmer to thicken.

  8. Season with miso diluted in a splash of plant milk, nutritional yeast, nutmeg, black pepper and salt.

  9. Return fried garlic and shallot mixture to the skillet and give everything a good stir. Adjust the seasoning to taste.

  10. Arrange partially overlapping potato slices in a circular pattern so that approximately a third of the slices is visible above the liquid. Brush the exposed potatoes with olive oil, sprinkle the top with black pepper and dried parsley.

  11. Cover the pan with a piece of kitchen foil and bake for 30 minutes. Remove the foil, carry on baking for 15 minutes then increase the temperature to 220° C / 428° F for the last 10-15 minutes or so. The dish is ready when potatoes are cooked through, all of the excess liquid has evaporated and the top is lightly golden.

  12. Sprinkle the grated parmesan on top and serve hot

  13. Enjoy!

This recipe was created and photographed by @veggieburgh

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