Creamy, crunchy-topped and savoury, with hints of festive sweetness and herbs, this delicious Potato, Fennel & Apple Gratin is surprisingly vegan and can be made gluten-free. You didn’t know you needed this comforting deliciousness, packed with all the comfort… until now!
Before I take you to the recipe, my thoughts on the coming year (which officially began here around 40 minutes ago!) are centred around the things I can change or improve myself. A bit of a Serenity Prayer moment, I suppose. For those who do not know it (you do not have to be religious to find some solace/inspiration in it), it was composed by American theologian, Reinhold Niebuhr, and is as follows:
God, grant me the serenity to accept the things I cannot change,
courage to change the things I can,
and wisdom to know the difference.
I do not need to go over what an “unprecedented” year 2020 was. We all lived through it and the challenges it brought. However, stepping into a new year, I do so with motivation and a sense of inspired accountability.
This year I have no vision board (though I might make one!). Instead the following words have been repeating in my mind:
Renew
Reconnect
Rejuvenate
Reform
Reclaim
Rejoice
So this is my intention; to embrace these actions!
Wishing you a peaceful, love-filled and joyous 2021!
♥ Marisa
VEGAN POTATO, FENNEL
AND APPLE GRATIN
INGREDIENTS
1 bulb of fennel (around 200g /7 oz)
1 white onion
1 clove of garlic
550g (1.2 pounds) potatoes
1 large apple, peeled
450 ml (1 3/4 cups + 2 tbsp) oat cream (or unsweetened, plant-based cooking cream)
200 ml (3/4 cup + 4 tsp) oat milk (or unsweetened plant milk)
1 tsp salt
2 sprigs of thyme, leaves only
120 ml (1/2 cup) panko bread crumbs (or gluten-free bread crumbs)
120 ml (1/2 cup) shredded melting vegan cheese of choice
DIRECTIONS
- Preheat the oven to 180°C (350°F). Grease a baking dish of 28 x 18 x 5cm (11 x 7 x 2 inches), or 10 cup capacity, with a little olive oil or vegan butter.
- Wash the fennel bulb and peel the onion. Slice both finely.
- Finely chop the garlic clove.
- In a large skillet, heat a little oil and sauté the onion and fennel until softened and turning translucent (around 12 minutes- add the garlic half way through the cooking).
- Slice the potatoes and apple thinly (I use a mandoline to ensure even thickness).
- Place the slices in a large bowl with the plant based cream and milk, along with the salt and thyme (leave a few leaves or sprigs for adding afterwards). Add the fennel and onion mixture to the large bowl and combine well.
- Pour the potato, fennel and apple mixture into the prepared baking dish. Press the top down slightly.
- Sprinkle over the melting vegan cheese followed by the bread crumbs.
- Bake for around 1 hour, or until the filling is tender and the top is toasty golden brown.
- Allow to cool for a few minutes before serving.
