Potato Gratin with Arugula and Almonds
A creamy potato gratin featuring fresh arugula and toasted almonds, perfect for a vegan root vegetable dish.
Ingredients
- 30 g toasted almond kernels
- 2 handfuls arugula
- 2 tbsp olive oil
- 800 g waxy potatoes
- 2 Garlic cloves
- Salt
- 450 ml soy cream
- nutmeg powder
- Pepper (freshly ground)
- arugula for garnish
Instructions
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1.
Preheat the oven to 160 °C fan. Roast the almonds in a dry pan until fragrant. Wash and pat dry the arugula. Lightly oil a baking dish with olive oil. Peel the potatoes and slice them thinly. Peel, mince, and distribute the garlic in the dish. Sprinkle three pinches of salt over the base.
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2.
Layer the sliced potatoes and one handful of arugula in the dish, then pour 300 ml soy cream over them. Season with nutmeg and scatter the toasted almonds on top. Bake in the preheated oven for about 50 minutes. Meanwhile, chop the remaining arugula and mix it with the leftover 150 ml soy cream. Season with salt and pepper. Pour this arugula‑soy mixture over the finished gratin and garnish with fresh arugula.
