Golden Baked Potato-Zucchini-Gratin
Ingredients
- 500 g (17.6 oz) potatoes
- 250 g (8.8 oz) zucchini (courgettes)
- 150 g (5.2 oz) onions
- 1 small garlic clove
- 15 g (0.5 oz/ 1 tbsp.) margarine + some extra flakes
- 400 g (14.1 oz) silken tofu
- 2 tbsp. cashew paste/butter (or almond paste/butter)
- 2 tsp hot mustard
- 15 g (3 heaped tbsp) yeast flakes
- 1 a pinch of nutmeg
- Salt
- Pepper
- 1 tsp. herbes de Provence
- 1-2 tsp. olive oil
- A bunch of chives
Instructions
- Thoroughly rinse the potatoes and courgettes and finely slice without peeling them.
- Peel onions, halve and cut into thin slices. Peel and chop the garlic clove.
- Melt a tbsp. of margarine in a pan and fry half of the onions and the garlic until slightly golden brown. Preheat the oven to 220°C/428 °F fan
- Mix fried onion and garlic, silken tofu, cashew paste/butter, hot mustard, yeast flakes, a pinch of nutmeg, a big dash of salt, pepper and herbs of Provence in your blender.
- Brush the mould with olive oil. Spread 3 tablespoons of the tofu sauce over the bottom of the mould. Mix the potato and zucchini/courgette slices and the remaining onion slices, add some salt and fill into the dish. Note: You can, of course, layer the potato and zucchini/courgette slices neatly and fan-shaped into the mould. I'm a little lazy though :-) and just put the mingled slices into the mould and press them a bit flat.
- Sprinkle the ingredients with a pinch of nutmeg, a pinch of salt, pepper and add a few margarine flakes. Pour the rest of the tofu sauce over the ingredients.
- Bake the gratin in the preheated oven at 220°C/428 °F fan for about 25-30 minutes until golden brown.
- Cut the chives. Remove the gratin from the oven and serve hot, garnished with plenty of chives. Enjoy
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