Breads & Bakingdeliciouslyella
Courgette & Potato Gratin
Layers of thinly sliced potato and courgette, topped with a creamy white cashew sauce, with mustard, garlic and nutritional yeast; baked until golden and crispy on top — just what you need on a cold evening.
👥 6 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 1h 30m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- oven
- blender
- baking dish
📝 Preparation Steps
1
Preheat oven to 180°C fan / 400°F. Place the cashews in a bowl and cover with boiling water. Set aside to soak for at least ⏱️ 15 minutes.
2
While the cashews soak, very thinly slice the potatoes and courgettes. Place the potatoes in a large bowl and cover with boiling water. Leave to soak for at least ⏱️ 10 minutes. Set aside the courgettes until needed.
potatoes1.3 lbcourgettes2
3
After ⏱️ 15 minutes, drain the cashews and place into a powerful blender. Once the stock has cooled a little, add to the blender, along with the rest of the sauce ingredients and blitz until really smooth. Once the sauce is ready, drain the potatoes.
potatoes1.3 lb
4
Place a thin layer of sliced potatoes across the bottom of a baking dish, followed by a layer of sliced courgettes. Next pour ⅓ of the creamy sauce over the vegetables. Repeat this process twice more until all of the sauce and courgettes are used up. Top the gratin with a final layer of potatoes and sprinkle over some salt and pepper.
potatoes1.3 lbcourgettes2
5
Bake in the oven for 50–⏱️ 60 minutes until the potatoes are soft.
potatoes1.3 lb
6
Once the potatoes are cooked, increase the oven temperature to 200°C / 425°F, grill setting. Place under the grill for 5 further minutes until the top is crispy.
potatoes1.3 lb
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