← All recipes

🍽️ Vegan Potato Gratin with Crunchy Almonds and Fresh Arugula

429 kcal · 30 min · 4 servings

Ingredients

• 30 g sliced almond kernels
• 2 handfuls arugula
• 2 tbsp olive oil
• 800 g waxy potatoes
• 2 garlic cloves
• salt
• 450 ml soy cream
• nutmeg
• pepper (from the mill)
• arugula (for garnishing)

Instructions

1. 1. Preheat the oven to 160 degrees Celsius with fan setting.
2. 2. Toast the almonds in a dry pan until golden brown.
3. 3. Wash the arugula and dry it thoroughly.
4. 4. Brush a baking dish with the olive oil.
5. 5. Peel the potatoes and slice them thinly.
6. 6. Peel the garlic and chop it finely.
7. 7. Spread the chopped garlic evenly over the bottom of the baking dish.
8. 8. Sprinkle three pinches of salt over the garlic.
9. 9. Layer the potato slices and a handful of arugula into the dish.
10. 10. Pour 300 milliliters of soy cream over the layers.
11. 11. Season the dish with a pinch of nutmeg.
12. 12. Sprinkle the toasted almonds evenly over the top.
13. 13. Place the baking dish in the preheated oven.
14. 14. Bake the gratin for about 50 minutes.
15. 15. In the meantime, chop the remaining arugula.
16. 16. Mix the chopped arugula with the remaining 150 milliliters of soy cream.
17. 17. Season the arugula cream mixture with salt and pepper.
18. 18. Remove the finished gratin from the oven.
19. 19. Pour the arugula cream mixture over the hot gratin.
20. 20. Garnish the dish with fresh arugula leaves.

Nutrition per serving

• kcal: 429
• Protein: 9 g · Fett/Fat: 28 g · Carbs: 35 g