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Creamy Potatoes au Gratin
Layers of tender potato, bathed in velvety FLORA Cream, baked into a golden, comforting classic that brings warmth and joy to your table.
Layers of tender potato, bathed in velvety FLORA Cream, baked into a golden, comforting classic that brings warmth and joy to your table.
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Cooking time45 minutes![]()
Preparation time15 minutes![difficulty]()
Difficultymedium![]()
6 portions
- 500 ml FLORA Thickened Cream
- 2 garlic cloves, finely chopped
- 100 g FLORA Block, melted
- 1.25 kg starchy potatoes like Sebago or Russet
- Salt and pepper to taste
- Fresh thyme leaves
- Freshly grated dairy free cheese
- Preheat your oven to 180°C fan.
- Mix FLORA Cream, Block and garlic in a jug until combined.
- Peel the potatoes and slice them thin with a Mandolin.
- Add a little of the cream mixture in your baking dish.
- Spread one layer of potato slices, add cream mixture and season with salt, pepper and some fresh thyme leaves.
- Repeat until all potato slices are used.
- Cover with foil and bake for 45 minutes or until the potatoes are soft in the middle.
- Remove foil, top with cheese. Bake for another 20 minutes until golden.
