YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 kg potatoes, sliced in rounds
- 200 ml vegan bechamel sauce*
- 200 g vegan cheese, shredded
- to taste salt, pepper
- 1 ts each freshly chopped parsley, rosemary, thyme
- 2 tbs (if you have a sticky skillet) olive oil
- 1 kg potatoes, sliced in rounds
- 200 ml vegan bechamel sauce*
- 200 g vegan cheese, chredded
- to taste salt, pepper
- 1 ts each freshly chopped parsley, rosemary, thyme
- 2 tbs (if you have a sticky skillet) olive oil
Directions
*You can buy a pre-made vegan bechamel sauce or make your own from scratch using just vegan butter, nondairy milk, flour, garlic, nutritional yeast, salt, and pepper.
1. Preheat your oven to 180 Celsius degree.
2. If you have a sticky you’ll need some oil under the potatoes, otherwise you won’t need to grease your skillet first. Start layering your potato slices, adding a sprinkle of sea salt on top, then can come a layer of vegan bechamel sauce and vegan cheese and herbs, then a layer of potato again.
3. Layer the potatoes, bechamel, cheese and herbs as many times as you would like. You can use more or less of the potatoes, depending how thick or thin you’d like the layers to be. I am a big fan of potatoes so I used a lot of them, with a lot of vegan cheese too. You can finish the layering with potatoes or cheese. I like to simply have plain potatoes on top because they get crispy like chips and I just love that. But my mom would definitely finish the galette off with a huge mount of cheese because she is all into the creaminess. Up to you, be creative and do what you love dumplings! 😉
4. Bake it for about 40-50 minutes. The top should be crispy but the inside should be soft and creamy.
Vegan Cream Of Celeriac Soup
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Photo: Imola Toth
