INGREDIENTS (3 portions):
Step 1:
- 1kg large potatoes (like Russet)
- 1 onion (optional)
Step 2:
- 100g sunflower seeds
- 250ml water
- 4 tbsp olive oil
- 3 tbsp lemon juice
- 3 tsp minced garlic
- 1 1/2 tsp salt
- Black pepper to taste
Optional ingredients:
- Fried onion
METHOD:
Step 1:
Start with slicing 1kg potatoes very finely (e.g. 2mm thick). I didn't add them to the video but you can also add 1 onion to the gratin as well for extra flavour. Slice it very finely as well. Depending on the potatoes you are using you may have to peel them first as well.
Note: Don't use salad potatoes (or small dense potatoes in general), because they will take double or triple the time to bake in the oven!
Layer the potatoes in a baking dish (and the onion if you want to add them as well).
Step 2:
To make the 'cheese' sauce add all ingredients from step 2 to a blender cup and then blend until you get a smooth sauce. You can also add nutritional yeast to the sauce but it's very optional and still tastes amazing without. The blending process should only take about 2 min if you have a half decent blender (there is no need to soak the sunflower seeds).
Then pour the sauce over the layered potatoes.
Bake for 45-50min in the preheated oven at 180C/360F.
Take out of the oven, optionally garnish with fried onions and enjoy!
Check out more of Philipp's recipes at: