Sunday Feast - Porcino Potato Gratin

I love potato gratin. I always did. I veganized the recipe and pimped it with the aroma of fresh delicious porcino mushrooms. The secret is the simplicity of the ingredients. I love to use many spices, especially exotic spices. But in this case it has to be clean and simple. Only then the aroma of the few main ingredients have a chance to develop perfectly. There is no cheese or cheese substitute needed. The original recipe for a Gratin Dauphinois is without any cheese though some people add some. 

Ingredients:

• potatoes
• fresh porcinis (boletus)
• 250ml plant based milk
• 200ml plant based cream
• three tbsp. olive oil
• fresh rosmary and fresh thyme
• two gloves of garlic
• salt and fresh ground pepper

Preparation:

Preheat the oven up to 180degrees Celsius. Peel the potatoes and clean the mushrooms. Grease a casserole dish with olive oil and spread small pieces of one glove of garlic and a little bit of the herbs in it. Cut the potatoes into fine slices.

Cut the mushrooms in slices as well. Layer the potato slices and the mushrooms into the casserole. Sprinkle the herbs over it.

Mix the plant milk, the plant cream, olive oil, the squashed garlic, salt and pepper and pour the mixture over the potatoes. Place this beauty into your oven and let it bake for 55minutes.

Now there is much time to prepare a salad to accompany the gratin. I choose lambs lettuce, endives and radicchio. The salad dressing was made of olive oil, balsamic vinegar, lemon juice, some mustard and maple syrup, salt and pepper. I topped the salat with pine nuts, walnuts and pomegranate seeds.

It turned out incredible good. We finished the whole thing. No leftovers! Sorry my friends! 🤷🏼‍♀️

Have a good night and a fantastic new week everyone! ☀️