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By James K
Hazelnut Hasselback Potato Gratin
Instructions
Prep:25minCook:1h 20min
This recipe from Hetty Lui McKinnon is a rich vegan gratin with rosemary, leeks and a hazelnut milk serving as a creamy béchamel-like sauce
Updated at: Thu, 28 Nov 2024 01:53:27 GMT
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Ingredients
6 servings
3 tablespoonsbutter
regular or vegan
3 tablespoonsrice flour
or all purpose flour
3 cupshazelnut milk
1garlic clove
finely chopped
nutmeg
freshly grated
1 sprigrosemary
leave picked and finely chopped
1 tablespoonsoy sauce
or tamari
sea salt
black pepper
1leek
white and green parts finely sliced and washed well
extra-virgin olive oil
3 poundspotatoes
any variety, scrubbed
15sage leaves
Instructions
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