Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, spinach and potato gratin with soy milk. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Easy Homemade Potatoes Au Gratin. …Or, as we would call it, Vegetarian Moussaka. I have so much to say today, yet I am speechless. Top with one-third of cheese and one-half of spinach mixture.

Spinach and Potato Gratin with Soy Milk is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Spinach and Potato Gratin with Soy Milk is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have spinach and potato gratin with soy milk using 10 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Spinach and Potato Gratin with Soy Milk:

1. Take 1 bunch Spinach
2. Get 350 grams Potatoes
3. Prepare 1/2 Onion
4. Get 1 packet Shimeji mushrooms
5. Make ready 20 grams Butter
6. Make ready 2 tbsp Plain flour
7. Prepare 400 ml Soy milk (or normal milk)
8. Take 1 Salt and pepper
9. Make ready 1 Pizza cheese
10. Make ready 1 Panko

Mix the milk and crème fraîche, then pour over the potatoes and spinach. This spinach au gratin recipe is an extremely easy dish to make and is at home as part of a dinner menu, lunch, or even a snack. Au gratin of any description is considered classic French cooking. A gratin is a baked dish but what makes it distinctive is a light covering of cheese and or breadcrumbs.

Instructions to make Spinach and Potato Gratin with Soy Milk:

1. Slice the onion thinly. Remove the woody part of the stalk of the shimeji mushrooms.
2. Blanch the spinach quickly and squeeze out the excess water. Cut into 3 cm lengths.
3. Peel the potatoes and slice into about 5mm-thick pieces. Put into a heat-proof dish and cover with cling film. Microwave at 500-600 W for about 5 minutes.
4. Heat the butter in a frying pan and add the onion. When the onion has become translucent, add the shimeji mushrooms and continue frying.
5. Add the microwaved potatoes and fry.
6. After a while add the flour and fry until it is cooked throughly.
7. Add 200 ml of soy milk and continue to cook. After everything is mixed well, add the rest of the soy milk.
8. Stir and cook until the sauce thickens. Season with salt and pepper.
9. Transfer the mixture into a baking dish. Place the pizza cheese and panko on top. Bake in an oven pre-heated to 220-250˚C until the top is golden brown.
10. It is done I like to make this in a large dish to share.
11. I served this gratin with clam and asparagus spaghetti with garlic and chilli.

Vegan Spaghetti Squash Gratin Recipe with Potatoes, Mushrooms and Spinach. A vegan spaghetti squash gratin that is creamy with a bed of potatoes for the base, mushrooms and spinach layered in Place a layer of the potato slices on the bottom. Cook, bake, or microwave the potatoes in their skins until just tender. Layer the casserole as follows: line the bottom with a layer of matzos, using two matzos per layer. Follow with a layer of potato slices, half of the spinach mixture, half of the optional cheese, and another layer of matzos.

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