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Potato bake with creamy green pea sauce served
Layers of potato and vibrant green pea cream baked to perfection

Potato bake with creamy green pea sauce

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
We're breaking with tradition: instead of sour cream, a vibrant green, sweetish green pea cream embraces the potato slices. This dish is not only visually exciting with the play of green and yellow layers, but also brings a surprising harmony in flavour: the softness of coconut cream and the freshness of peas meet the homeliness of roasted potatoes.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Fusion

Ingredients

Equipment Needed

  • Blender
  • Saucepan
  • Ovenproof dish

Allergen Information

⚠️ Cereals containing gluten (breadcrumbs)

Instructions

1 ✓

Boil the potatoes in their skins in salted water until soft. Cool completely, then peel and slice into rounds.

Tip: Due to starch 'retrogradation', cooled potato is firmer, so it slices beautifully and doesn't break.
2 ✓

Boil the peas for 3-4 minutes in hot water, then drain.

Tip: Do not overcook, so they keep their beautiful green colour.
3 ✓

Place the peas, coconut cream, garlic, salt and pepper in a blender. Blend into a completely smooth, vibrantly green cream.

Tip: The fat content of the coconut cream makes the emulsion creamy.
4 ✓

Grease an ovenproof dish with oil. Layer the potatoes, spread with pea cream, and sprinkle with a little cheese. Continue layering.

5 ✓

Sprinkle the top with the remaining cheese and breadcrumbs, then drizzle with a little oil.

Tip: The combination of crumbs and oil forms a crispy crust.
6 ✓

Bake at 180°C for 25-30 minutes until golden brown.

7 ✓

Rest before serving, then sprinkle with parsley.

Recipe FAQ

What kind of peas should I use?
Young, frozen garden peas are best because they are sweet and brightly coloured. Tinned peas are too soft and pale for this.

Ingredients

  • 600 g Potatoes
  • 300 g Garden peas (frozen or fresh)
  • 200 ml Coconut cream (thick)
  • 2 cloves Garlic
  • 3 tbsp Olive oil
  • 150 g Vegan cheese (grated)
  • 3 tbsp Breadcrumbs
  • 1 tsp Salt
  • 0.5 tsp White pepper
  • 1 bunch Fresh parsley