Date posted: 02/01/2024

Flora Plant cheezy potato gratin

Enjoy the warmth of our cheezy potato gratin—a delicious twist on the classic. Thinly sliced potatoes layered with a creamy, gooey sauce, baked to golden perfection. Perfect for sharing on a cold night!

  • Serves 4
  • Timing: 1 hr 10 mins
Votes: 0 Average: 0


Medium white potatoes 6
Flora Plant B+tter Salted 30g
Medium white onion, diced 1
Everyday Favourites salt 1 tsp
Cloves of garlic, minced 6
Fresh thyme, chopped 1 tsp
Fresh rosemary, chopped 1 tsp
Everyday Favourites plain flour 30g
Oat milk 500ml
Flora Plant Cream Double 150ml
Vegetable stock 250ml
Nutritional yeast 2 tbsp
Everyday Favourites ground nutmeg Pinch
Everyday Favourites black pepper ½ tsp
Violife Prosociano, grated 75g
Violife Mozzarella Flavour, grated 200g
Chives for topping


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  1. Slice the potatoes into thin rounds using a knife or mandolin. Submerge in a bowl of water and set aside.
  2. Butter the sides of a baking dish and preheat the oven to 200°.
  3. Put a large pan over medium heat and add the plant butter. Once melted, add the diced onion and seasoning. Fry until the onion turns lightly golden.
  4. Add the minced garlic and herbs and cook for a further 2 minutes.
  5. Reduce the heat and add the flour, stirring consistently until the mixture looks like a thick paste.
  6. Pour in the oat milk and Flora Plant cream, whisking continuously until fully incorporated, then add the hot stock.
  7. Add the nutritional yeast and stir in until blended, then add the nutmeg and black pepper, followed by the grated Prosociano.
  8. Bring to a simmer until the Prosociano is fully melted and the sauce is noticeably thicker.
  9. Take off the heat and add extra seasoning if desired, note that it will taste salty due to the stock.
  10. Drain the potato slices from the bowl of water and dry, then layer in your prepared baking dish.
  11. Top with the warmed cream sauce and spread evenly over the potatoes. Sprinkle a good helping of Violife Mozzarella Flavour Grated cheese. Then layer the rest of the potatoes and repeat until all the mixture is used.
  12. Cover with foil and place in the oven for 30 minutes, then remove the foil and bake for another 30 minutes or until the potatoes feel soft when spiked with a skewer.
  13. Allow the gratin to cool and settle before serving with a topping of crispy onions or fresh chives.
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