Vegan potato gratin

Ingredients for 2 servings:

• 4 m.-sized potatoes
• 1 small onion(s)
• 1 handful of broccoli
• 1 handful of carrots
• 1 ½ packs of whipped cream, e.g. from Schlagfix, or other vegan cream
• Sauce thickener
• n. B. Cheese (vegan grated cheese)
• nutmeg

Instructions

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

with broccoli and carrots

Do not precook frozen broccoli; blanch fresh broccoli briefly. Slice the raw potatoes and carrots and place them in a casserole dish with the broccoli. Preheat the oven to 200°C (top/bottom heat). Finely dice the onion and sauté in a little olive oil until translucent. Season with salt and pepper, and add the whipped cream. I find the cream to be the best tasting, but since it’s very runny, mix the sauce thickener, add it to the sauce, and bring to a boil. Season to taste with nutmeg and other spices. Then pour the sauce over the casserole and sprinkle with cheese. Bake in the oven for about 25-30 minutes. The cooking time depends entirely on whether the ingredients are precooked or raw.