Potato, onion and cream gratin with a crunchy panko topping
Total time
50 mins
10 mins preparation time
40 mins cooking time
Ingredients
4 portion(s)
800 g
potatoes
1
garlic clove
200 g
cream (or increase the amount of oat milk to 400 ml)
200 ml
oat milk (or regular milk)
1
tin of sweetcorn (= 425 ml)
125 g
grated cheese
4
onions
2 tbsp
olive oil
100 g
mangetout
80 g
butter
40 g
sunflower seeds
ground nutmeg
freshly ground pepper
sweet ground paprika
cayenne pepper
–
Nutritional facts (per portion):
3,561 kJ / 851 kcal54.4 gFat
23.2 gProtein
61.6 gCarbohydrates
Preparation
Step 1
Peel the potatoes, wash them and cut into thin slices using a knife or mandoline.
Step 2
Peel and dice the garlic, add to a pan with the cream, oat milk and soy sauce, and bring the mixture to the boil. Drain the sweetcorn and add it to the cream mixture along with the potatoes. Bring to the boil and cook for 2-3 minutes. Add the cheese, allow it to melt and season the mixture with nutmeg, pepper, paprika and cayenne pepper.
Step 3
Peel the onions, cut into rings and fry in hot oil until they are golden brown. Add the Teriyaki BBQ-Sauce with Honey, bring to the boil briefly and season with pepper to taste.
Step 4
Preheat the oven to 180℃ (160℃ fan). Wash and trim the mangetout. Layer the onions and mangetout with the potato mixture in a gratin dish.
Step 5
Dot the gratin with knobs of butter and sprinkle the panko breadcrumbs and sunflower seeds on top. Bake in a preheated oven for approx. 30 minutes and serve.
Recipe-ID: 838
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