Vegan Creamed Potato Chantarelle Gratin

Today I have an easy-peasy treat which comes out impressive as hell. If you have guests coming over or going out for a dinner with your non vegan friends, and only have a little bit of time to make a gorgeous dish that will make everyone applaud you.

The secret here is the mushroom sauce, which is then, through baking, reduces and wraps the potatoes. I chose chantatelles because they are quite common here in Germany, and also have a nice, peppery taste, but you can use other mushrooms, or just a mix of many kinds, if you prefer or if you can’t find any.

The sauce I use for the potatoes here is totally multifunctional and can also be used on pastries, pastas or basically anything that likes to drown in mushroom sauce.

1 kg potatoes, washed and thinly sliced
1 spoon coconut oil
300g chantatelles or other mushrooms
3-4 medium onions, sliced to rings
250ml soy cream (can be replaced with rice cream, coconut cream or home made cashew cream)
2 branches of sage
1 teaspoon thyme leaves
1/2 glass dry, crisp white wine
salt, pepper, nutmeg
2 cloves of garlic

20160107_184020Start with slicing the potatoes and place them in one layer but a bit on top of one another, in a baking pan over baking paper. Preheat the oven to 220 degrees, so once the sauce is ready it can all go together inside.

In a pot melt the coconut oil and saute the onion rings over a medium-high flame. When they start to turn golden, add the garlic, thyme and sage, stir and fry for another minute. Add the wine in two intervals, mixing well and letting it boil between each part. Then add the mushrooms, reduce to medium flame and cover. After around 4-5 minutes, they will release their liquids into the wine. Then, season and add the cream. Bring to boil and cook together for another 3-4 minutes, until all the flavors connect.

Pour the sauce over the potatoes evenly, send to the oven, 20-25 minutes, until the sauce is completely reduced and the top of the potatoes is golden.


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