Easy to assemble gratin of thin sliced zucchini and potatoes which bake to crispy perfection under a 'cheesey' white sauce and breadcrumb topping. Pairs beautifully well next to a fresh rocket salad.
Serves 6 in a 20cm baking dish
INGREDIENTS
2 medium potatoes
2-3 zucchini
1 red onion, peeled
3 garlic cloves, peeled
1 tsp fennel seeds
1 tsp dried thyme
3 tbsp olive oil
3 tbsp plain flour
500ml almond milk
2 tbsp nutritional yeast
1 tsp Dijon mustard
Pinch of cayenne pepper
1 tbsp dried breadcrumbs
METHOD
1. Preheat the oven to 190C.
2. Using a mandolin, finely slice the potatoes, zucchini, onion and garlic, placing each in separate bowls.
3. Lightly oil your baking dish and begin arranging the potato slices around the side, alternating between some potato and some zucchini slices. Layer them around the edge working your way in to the middle of the dish. You don’t have to be too perfect here as it will all be covered! Scatter over the red onion and garlic, tucking the slices between the potato and zucchini layers. Scatter over the fennel seeds and thyme and season with salt and pepper.
4. Prepare the white sauce by heating the olive oil and flour together in a small saucepan over a medium heat, mixing to form a smooth paste. Gradually pour over the almond milk, constantly whisking to form a smooth runny sauce. Add the nutritional yeast, mustard, cayenne pepper and season well. Pour the sauce all over the layered vegetables and top with the breadcrumbs and extra nutritional yeast flakes.
5. Cover with foil and place in the oven for 20 minutes. Remove the foil and return to the oven for another 15-20 minutes until the potatoes are cooked. Use a cutlery knife to piece and check they are tender. If the top of the gratin needs further crisping up, place under the grill for 5 minutes or until the top is golden, crispy and bubbling.
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