Looking for a hearty and satisfying vegan recipe that impresses? This Vegan Roasted Fennel and Potato Gratin is exactly what you need. It combines earthy fennel and creamy potatoes, creating a dish that’s both comforting and flavorful.
Imagine layers of tender potatoes and sweet roasted fennel, all enveloped in a delightful plant-based cream sauce. This gratin is perfect for a cozy family dinner, holiday gatherings, or when you want to treat yourself to something special without the dairy.
A Creamy and Flavorful Vegan Gratin
This Vegan Roasted Fennel and Potato Gratin offers a rich, savory flavor profile with a hint of sweetness from the fennel. The dish is creamy, satisfying, and has a comforting aroma that fills your kitchen while it bakes.
Ingredients
- 4 medium potatoes, thinly sliced
- 2 large fennel bulbs, sliced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup unsweetened almond milk
- 3 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Cream Sauce: In a mixing bowl, whisk together the vegetable broth, almond milk, nutritional yeast, olive oil, thyme, salt, and pepper until well combined.
- Layer the Vegetables: In a large baking dish, layer half of the sliced potatoes, followed by half of the fennel and onion. Pour half of the cream sauce over the layer. Repeat with the remaining vegetables and sauce.
- Bake: Cover the dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the potatoes are fork-tender.
- Garnish and Serve: Let the gratin cool slightly before serving. Garnish with fresh parsley and enjoy warm.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
Nutrition Information
- Servings: 6
- Calories: 250kcal
- Fat: 8g
- Protein: 5g
- Carbohydrates: 40g