Cuisine: French
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
- 4 tablespoons olive oil
- 1 big onion
- 700g potatoes, peeled
- 4 tablespoons margarine
- 4 tablespoons potato starch
- 2 cups soy milk
- Salt and pepper, to taste
- Pinch of paprika
- Preheat oven to 350°F/180°C.
- Heat vegetable oil in a small saucepan over medium-high heat.
- In a food processor, thinly slice the onion. Fry the onion in the saucepan until soft, about 3 minutes. Set aside with the remaining oil.
- Slice the potatoes in the food processor. Set aside.
- Melt the margarine in the saucepan on low heat. Gradually add in the potato starch and stir to combine until it ressembles a thick paste. Add the soy milk, increase heat to medium-high, and cook stirring constantly until the mixture thickens, about 10 minutes. Season to taste with salt and pepper. Set aside.
- Spread 3 tablespoons of the white sauce over the bottom of a Pyrex. Add two layers of potato slices and top with a layer of onion slices. Cover with 3 more tablespoons of white sauce. Continue layering until you have no more potatoes, finishing with a layer of potatoes topped with white sauce. Sprinkle the top with paprika and a bit of black pepper.
- Cook for 45 minutes until the top appears golden. Serve warm.
Recipe by Savormania at http://www.savormania.com/dairy-free-potato-gratin/
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