Potato, onion and cream gratin with a crunchy panko topping

Total time50 Min. mins

10 Min. minspreparation time

40 Min. minscooking time

Ingredients

4 portion(s)

800 g

potatoes

garlic clove

200 g

cream (or increase the amount of oat milk to 400 ml)

200 ml

oat milk (or regular milk)

90 ml

Kikkoman Naturally Brewed Soy Sauce

tin of sweetcorn (= 425 ml)

125 g

grated cheese

onions

2 tbsp

olive oil

3 tbsp

Kikkoman Teriyaki BBQ-Sauce with Honey

100 g

mangetout

80 g

butter

40 g

Kikkoman Panko - Japanese style crispy bread crumbs

40 g

sunflower seeds

ground nutmeg

freshly ground pepper

sweet ground paprika

cayenne pepper

Nutritional facts (per portion):3561 kJ / 851 kcal

54.4 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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