Mains

Courgette & Potato Gratin

8 November 2021
Total Time
90 Mins
Serves
6

Layers of thinly sliced potato and courgette, topped with a creamy white cashew sauce, with mustard, garlic and nutritional yeast; baked until golden and crispy on top — just what you need on a cold evening.

Ingredients:

    for the gratin
  • 600g potatoes

  • 2 large courgettes

    ends removed

  • pinch of sea salt & black pepper

    (to taste)

    for the sauce
  • 200g cashews

  • 1 vegetable stock cube

    mixed with 500ml / 17½ fl oz boiling water

  • 1 tablespoon mustard

    (Dijon works best, but you can use wholegrain)

  • 6 tablespoons nutritional yeast

  • ½ lemons

    juiced

  • 2 cloves garlic

    roasted

  • pinch of sea salt

Method:

  1. 1

    Preheat oven to 180°C fan / 400°F. Place the cashews in a bowl and cover with boiling water. Set aside to soak for at least 15 minutes.
  2. 2

    While the cashews soak, very thinly slice the potatoes and courgettes. Place the potatoes in a large bowl and cover with boiling water. Leave to soak for at least 10 minutes. Set aside the courgettes until needed.
  3. 3

    After 15 minutes, drain the cashews and place into a powerful blender. Once the stock has cooled a little, add to the blender, along with the rest of the sauce ingredients and blitz until really smooth. Once the sauce is ready, drain the potatoes.
  4. 4

    Place a thin layer of sliced potatoes across the bottom of a baking dish, followed by a layer of sliced courgettes. Next pour ⅓ of the creamy sauce over the vegetables. Repeat this process twice more until all of the sauce and courgettes are used up. Top the gratin with a final layer of potatoes and sprinkle over some salt and pepper.
  5. 5

    Bake in the oven for 50–60 minutes until the potatoes are soft.
  6. 6

    Once the potatoes are cooked, increase the oven temperature to 200°C / 425°F, grill setting. Place under the grill for 5 further minutes until the top is crispy.

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