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71: © 1997-2026, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 4 Servings
800 g waxy potatoes
1 litre boiling water, salted
1 onion, chopped (40 g)
3-4 carrots, diced (120 g)
100 g Sandwich Slices, Lyon-style [Order No: 140]
4 Tablespoons olive oil (20 g)
300 g No-Moo Sauce [Order No: 409]
100 ml soya drink
salt, pepper
1 pinch nutmeg (1 g)
230 g No-Moo Melty, grated [Order No: 409]
Treat yourself with Vegusto: Recipe No. 71
This delicious potato gratin can be serves as a main or side dish.
Ingredients for 4 Servings
800 g waxy potatoes
1 litre boiling water, salted
1 onion, chopped (40 g)
3-4 carrots, diced (120 g)
100 g Sandwich Slices, Lyon-style [Order No: 140]
4 Tablespoons olive oil (20 g)
300 g No-Moo Sauce [Order No: 409]
100 ml soya drink
salt, pepper
1 pinch nutmeg (1 g)
230 g No-Moo Melty, grated [Order No: 409]
Preparation
Wash the potatoes and boil covered in salted water for 20 minutes.
Discard water and peel the potatoes. Cut them into 3-4 mm thin slices.
Heat the olive oil in a frying pan and sautée onions and carrots until onions are translucent.
Cut the Lyon Sandwich Slices into strips, add to the frying pan and sautée briefly together with the rest.
Add the Soya drink and 200g of the No-Moo, Sauce and mix.
Season with salt, pepper and nutmeg and cook over medium heat just until everything is hot.
Grease the casserole dish and layer the potato slices evenly into the dish. In between each layer pour some of the No-Moo mixture.
Add the No-Moo Melty mixed with the rest of the 100g No-Moo Sauce and spread evenly.
Bake the potato gratin in a pre-heated oven at 180°C for 20 minutes. Then increase the heat to 220°C and grill until the crust is golden.
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