Potato gratin is dressed in a sumptuously smooth and luscious dairy free sauce. Chill and sear for that extra oomph in every bite.
- 3 Russet Potatoes
- 360g (1.5 cups) Water
- 125g (4oz) Warmed Coconut Oil
- 15g (1/3 cup) Nutritional Yeast Flakes
- 15g (1 Tbsp) Salt
- 7g (1 Tbsp) Tapioca Starch
- 6g (1.5 Tbsp) Soy Milk Powder
- 1g (1/4 tsp) Umami Powder
- .6g (1/2 tsp) Lactic Acid
- .8g (1/2 tsp) White Pepper
- 1/8 tsp Annatto Powder (optional for color)
- 3 Quart Heavy Bottom Sauce Pan
- 7 Inch Casserole Dish
- Parchment Paper to fit the Casserole Dish
Active Time: 30 Minutes
Total Time: 1 Hour 30 Minutes
Peel PotatoesPreheat oven to 375°F.Peel potatoes and submerge in cold water and reserve for later.
Create SauceAdd water to the blender and blend at medium speed.Add dry ingredients while the blender is running for 3 minutes.Once the dry ingredients are dissolved into the water, turn the blender to medium high and slowly pour the heated coconut oil into the blender in a steady stream to emulsify.Add the emulsified liquid to a heavy bottomed saucepan and bring to a boil at medium high heat.Turn heat down to a simmer and cook for 8 to 10 minutes while occasionally whisking until sauce thickens enough to be able to coat the back of a spoon.Take sauce off the heat and let it cool to room temperature.
Mandoline and Layer PotatoesWhile the sauce cools, set the parchment paper into the casserole dish.Ladle or spoon about 3 tablespoons of sauce into the bottom of the casserole dish.Slice the peeled potato about 1/16 inch thick on the mandolin and shingle the potato slices into the bottom of the casserole dish to cover.Repeat until all potatoes are used.Leftover sauce can be refrigerated for up to a week.Spray second piece of cut parchment with pan release and place on top of casserole.
Bake GratinPlace the casserole dish into the oven and bake for 40 minutes.After 40 minutes take parchment paper off of the top of the gratin and continue baking 8-10 minutes until the top attains a golden crust.Remove from the oven and let the gratin cool at room temperature.
Serve GratinGratin can be served immediately or refrigerated for 7 days or frozen for up to 3 months in a freezer bag.Gratin can be reheated in the oven at 350 for 15 minutes or seared in a pan at medium high heat for 6 – 8 minutes on each side.