SriMu Potato Gratin

Potato gratin served from pan


  • 2 tablespoons olive oil

  • 1/2 medium chopped, white or yellow onion

  • 3 cloves garlic

  • ⅔ cup unsweetened plant milk

  • ½ wheel Elder, cut into cubes

  • ½ wheel Gold Alchemy, cut into cubes

  • 2 tablespoons chopped of each fresh rosemary thyme and sage

  • Salt and pepper to taste

  • 6 thinly sliced yellow or red potatoes (you can use a mandolin or food processor achieve perfect slices with ease)


  1. Preheat oven to 350 F.  Heat a large skillet over medium heat.  Once hot add the olive oil and onions with a pinch of salt and pepper.  Saute until translucent, then add garlic.

  2. After two minutes add the plant milk plus Elder and Gold cubes. Melt and stir until everything is well incorporated.  Add the fresh herbs and let gently simmer for a couple minutes.  Taste and adjust salt and pepper if needed.  You want the consistency to be thick but pourable, add more plant milk if needed.

  3. Spread ⅓ of the potatoes on a 9x13 baking dish, sprinkle lightly with salt and pepper, then ladle ⅓ of the cheese sauce over.

  4. Repeat for the 2nd and 3rd layer, ending with the cheese sauce.  Cover with foil and bake for 40 minutes or until the potatoes are fork tender in the middle.

  5. Remove foil and bake for another 20 minutes or until golden brown and bubbly.

  6. Let cool for 5 minutes.  Garnish with a few fresh herb sprigs and serve.