Creamy potato and mushroom gratin

A vegan gratin that couldn't be more comforting if it came with a cup of tea. It's creamy and delicate, letting the mushrooms and the potatos do all the talking.

My goodness – potatoes, am I right? I can't remember how I stumbled upon this recipe – maybe I was just googling potatoes – but after tweaking it for a few years, it has been perfected to a mouth-watering, creamy and comforting dish, that I can't get enough of. 

Vegan potato and mushroom gratin recipe

Ca. 5 big servings

1,5 kg waxy potatoes

30 g dried mushrooms
100 ml granulated soy

1/2 tbsp oil suitable for frying

200 ml water

1/2 tbsp soy sauce

1,5 tl thyme (dried)

Creamy filling:
500 ml soy or oat cream

50 ml nutritional yeast
1/2 tsp salt
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp powdered paprika

Ground black pepper on top

Peel the potatoes and dice them into bite-sized pieces. Par-boil the potatoes in salted water for about 5 minutes to soften them before they go in the oven.

Meanwhile, fry the soya mince and dried mushrooms – first for a minute in oil only, then add water in about four pourings, allowing the water to be absorbed each time before adding more. Add the thyme towards the end.

Preheat the oven to 200 degrees.

Grease a large (at least 3 litre) ovenproof dish, and layer potatoes and mushroom-mince mixture in alternateing layers, starting and finishing with potatoes.

Mix the cream and seasonings together and pour over the top of the potato dish. Garnish with fresh black pepper,

Bake on the middle shelf of the oven at 200 degrees for about 30 minutes.

Based on the recipe for potato and mushroom gratin on the Finnish Yhteishyvä site.