Delicious vegan and gluten-free potato casserole with creamy au gratin potatoes. A flavorful and satisfying dish for everyone to enjoy!
Delicious and Allergy-Friendly Potato Casserole: Vegan and Gluten-Free Options
One of the favorite quick meals for many people is a delicious recipe for bechamel sauce with potatoes. This dish can be enjoyed as a main course, combined with a fresh salad, or as a side dish. The sauce can be prepared in advance and stored in the fridge for a few days, making it a convenient option for busy days.
To make the bechamel sauce, you will need vegan cream (oat cream), white rice flour, salt, bay leaf, nutmeg, black pepper, fresh lemon juice, olive oil or vegan butter, and raw potatoes. The key to achieving a creamy texture is to use a hand blender to froth the sauce, as shown in the recipe video.
This recipe is not only delicious but also healthy, making it a popular choice for both adults and children. With simple ingredients and easy preparation, you can quickly whip up a nutritious and satisfying meal at any time. Try making this bechamel sauce with potatoes for your next meal and enjoy its creamy and flavorful taste!
Indulge in a Dairy-Free Delight: Vegan and Gluten-Free Potato Gratin Casserole
Hello everyone, welcome to my channel. My name is Melli and today I’m baking a potato casserole with you. This potato casserole, like all of my recipes, is gluten-free and vegan, as well as free of corn starch, free of refined sugar and free of soy products. This potato casserole is a totally delicious recipe that is incredibly quick to prepare; I especially like to do this on days when I simply have more to do, like today, for example, today is my bread baking day. As you can see here, I already have my bread, my sourdough bread, which I prepare myself. You are also welcome to take a look at my channel, where I have various recipes for gluten-free sourdough bread. I’ll link it here too. Exactly – this is a recipe that is very quick and tastes really delicious. For our potato casserole.
We first need a bechamel sauce. For this we need vegetable cream. I have 500 g of vegetable cream here, then we add a teaspoon of salt, a little nutmeg and a bay leaf. To thicken our sauce we need rice flour and we mix that with a little rice milk and stir it together so that it becomes lump-free. – When the liquid in the pot starts to simmer, we pour in the mixture of rice flour and rice milk and stir the whole thing until it becomes thick enough. As you can see, the bechamel sauce has become a little thicker now. If it cools down, it will become even firmer. Now we taste it and I use a little pepper, a few drops of lemon, fresh lemon, whatever you feel and preferably a little olive oil.
Or a little vegan butter. We mix that up again and then we prepare our potatoes. We preheat the oven beforehand because we’ll put the casserole in the preheated oven afterwards. If you want the bechamel sauce to be a little creamier, a very good method is to puree it again with a hand blender ; Then it becomes particularly foamy and really creamy and delicious. For our potato casserole we now need raw potatoes – we peel them first and then we cut our potatoes into nice thin slices. Before we put the potatoes in the casserole dish, we oil the dish a little. I like to use olive oil. We just put the potato slices.
In – like this – of course you can arrange it really nicely, but for me it always has to be quick, it tastes just as good – like this and then the bechamel sauce goes on top . We then bake the whole thing for about three quarters of an hour at 175 – 180° degrees Celsius. Our casserole is ready baked. If you liked this recipe , I would be happy if you would like me a subscription if you like me…. – see you next time.
