This crowd-pleasing Potato Gratin is one of my mother’s secret healthy recipes
Las month I launched my first #VeganChallenge and was desperately looking for recipes to include in my weekly menus. Thank God(ess) my mom’s a chef and came to the rescue, sharing many forgotten jewels from vast repertoire.
This potato gratin was one of the recipes she suggested, as it’s completely dairy free as opposed to most recipes like this that usually are swimming in cream and melted cheese. She has made it enough times to know for a fact that everyone who tries it loves it, so I said yes in a heartbeat when she suggested I use it.
All the ladies in the vegan program loved it. I had no doubt that they would, and I have no doubt that you will too.
|Vegan Potato Gratin|| |
- 2 medium white potatoes
- 3 tablespoons olive oil
- 1 onion cut in slices
- Pinch of dried thyme or a fresh thyme sprig (or use rosemary if you want)
- 2 tomatoes, peeled, seeded, and cut in cubes
- 1 chopped garlic clove
- ¼ cup chopped black olives (we use Botija or Alphonso)
- 2 slices of lemon or lime (optional)
- 1 teaspoon capers
- Salt and pepper to taste
- Pre-heat the oven to 400F.
- Peel the potatoes and cut in thin slices. Boil for 3 minutes or steam. Drain in a colander.
- Heat the oil in a frying pan over medium heat, and sauté the onion with the herbs, salt, and pepper, until it starts turning golden brown.
- Put half of the onions, tomato, garlic, and olives in a small-ish baking pan.
- Alternate with slices of potato, and then more onion, tomato, garlic, and olives.
- Spread the capers over the top layer.
- Season carefully (remember that capers and olives are salty!). You can splash a little olive oil on top if you want.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for 25 more minutes.
- Serve hot or at room temperature, on its own, or with a green salad on the side.
Léelo en Español!