Swiss Potato Gratin

Serves 3-4

I used to make this gratin a lot when I worked as an au-pair girl in Switzerland in the early 90s. The original contains lots of Gruyère cheese. This, however, is the vegan version. Enjoy!

800g potatoes

1 onion

400ml plant-based cream

50g pine nuts

1 tbsp vegetable stock powder

2 tbsp nutritional yeast

½ tsp nutmeg

1 tsp sea salt

White pepper

Olive oil

In a food processor, mix together the cream, nuts, stock powder, nutritional yeast, nutmeg, sea salt and pepper. Mix until smooth. Peel and finely slice the potatoes. Peel and finely slice the onion. Grease a baking pan with olive oil, and in layers, spread the potatoes, onion and pour over the cream mix. Top with cream mix. Bake in the oven on 200 °C (fan) for 35-40 minutes.