Creamy, savory & perfect as a side dish or main course
Potato gratin always works – and the vegan version is just as good as the classic. Cooked in a Dutch Oven, it becomes especially aromatic, lightly browned on the outside and wonderfully creamy on the inside.
Whether as a BBQ side dish or a vegetarian main course – this simple Dutch oven recipe is also easy for beginners.
Ingredients (for 4–6 people)
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1.5 kg waxy or predominantly waxy potatoes
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150 g fresh spinach leaves
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3 cloves of garlic
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250 ml soy cream (or oat cuisine)
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100 ml water or vegetable broth
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1 tsp vegetable broth powder (optional, if water is used)
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4 tbsp vegan butter or margarine
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Pepper
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½ tsp freshly grated nutmeg
Optional:
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100 g vegan grated cheese
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a little lemon zest
Preparation in the Dutch Oven
1️. Prepare the sauce
Mix soy cream with water or broth.
Stir in nutmeg, salt and pepper.
Finely chop or press garlic and add.
2️. Prepare the potatoes
Peel potatoes and slice them into 2–3 mm thin slices.
Mix well with the cream mixture so that each slice is coated.
3️. Layering
Grease Dutch Oven with 1 tbsp vegan butter.
Layer half of the potato slices.
Spread spinach evenly over them.
Place remaining potatoes on top.
Distribute the remaining butter in small flakes over it.
If necessary, pour any remaining liquid evenly over it.
4️. Baking
Heat distribution:
👉 1/3 of the briquettes at the bottom
👉 2/3 at the top
Bake at approx. 180 °C for about 50–60 minutes, until the potatoes are soft.
Check after 30–40 minutes.
Optional: After 40 minutes, sprinkle vegan cheese over it and bake for another 10–15 minutes.
Oven Alternative
At 180 °C top/bottom heat
bake for approx. 50–60 minutes.
If the surface gets too dark, cover loosely with parchment paper.
Variations
- With broccoli or cauliflower instead of spinach
- With dried tomatoes for more flavor
- With nutritional yeast for a cheesy aroma
Many thanks to tinchens_kitchen for the Dutch Oven inspiration!
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