Vegan potato gratin with yeast glaze

Ingredients for 2 servings:

• 500 g potato(s), waxy
• ¼ liter milk, vegan
• ¼ liter cream, vegan
• 1 garlic clove(s)
• 1 sprig(s) rosemary, fresh, alternatively 1 tbsp dried
• 2 tbsp, heaped margarine
• 2 tbsp, leveled flour
• ⅛ liter cream, vegan
• ⅛ liter milk, vegan
• 1 tbsp, heaped broth, granulated, yeast-free
• salt and pepper
• 4 tbsp nutritional yeast

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the potatoes and slice them thinly. Mix the milk and cream, add the finely chopped garlic, a little salt and pepper, and the rosemary. Bring to a boil with the potato slices, then simmer for about 5 minutes, stirring frequently. In the meantime, prepare the yeast mixture. Melt the margarine in a saucepan and stir in the flour with a whisk. Now deglaze with the cream. Bring to a boil while stirring, adding more milk as needed. The consistency of the mixture should be like a thick porridge. Season with salt, pepper, and the stock. Finally, stir in the nutritional yeast. Pour the potato mixture into a baking dish, making sure the liquid just doesn’t cover the potatoes. You may not use all of it. Spoon the yeast mixture over the potatoes and bake in a preheated oven at 220°C for about 15-20 minutes.