Protein Potato Gratin
Winter is all about comfort food and what’s more comforting than potatoes? This vegan recipe gives you all the warmth of a traditional dish, without compromising on healthy ingredients.
Preheat the oven to 180°C/350F/Gas mark 4.
Peel and thinly slice the potatoes and chop the onions and garlic. Bring a pan to medium heat and melt the coconut oil, then lightly fry the chopped onion and garlic until golden (approximately 3-5 minutes).
Add the dairy-free cream, water, sage, nutritional yeast, protein powder, salt and pepper and let it simmer on medium-low heat for approximately 10 minutes
Begin assembling the potato gratin by placing a little bit of the cream at the bottom of the baking tray following by slices of potatoes, repeat in layers until you use all of the potatoes and cream.
Add crushed walnuts and grated cheese on top and place in the oven to bake for approximately 45-55 minutes.
This recipe was created for us by Tiago from The Healthy Beard. Tiago focuses on delicious plant-based recipes. He enjoys creating recipes that are not only healthy but also easy and quick to make. You can find him on instagram and twitter where he posts daily breakfast, lunch and dinner ideas.
Protein Potato Gratin:
- 1kg mixed potatoes (sweet and regular potatoes)
- 1 tsp coconut oil
- 1 onion
- 3 cloves of garlic
- 500 ml dairy-free cream (I used oat cream)
- 1 cup water
- 1 scoop of Neat naked vegan protein
- ½ tsp sage
- 2 tbsp nutritional yeast
- Salt and pepper to taste
- 50g walnuts
- 60g grated (vegan) cheese
Nutritionals per serving (without topping): Calories = 181; P = 8.4g, C = 36.5, F = 0.2g)*
Nutritionals per serving (with topping): Calories = 255; P = 10g, C = 40.8, F = 6.1g)*
*All calorie and macro calculations are estimates and will vary depending on portion size and ingredients used