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Vegan Potato Gratin with Beetroot
Nutritious potato gratin with beetroot and vegan sour cream

Vegan potato & beetroot gratin

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Classic layered potatoes reimagined on a plant basis. Beetroot brings not just beautiful purple colour but earthy sweetness that pairs great with potato and onion. Rich seasoning and the depth of fried onions make up for the lack of eggs and sausage.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 340 kcal
🌍 Cuisine Hungarian Fusion

Ingredients

Equipment Needed

  • Baking tray
  • Frying pan
  • Knife

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Boil potatoes in skins (don't let them fall apart!), cool, peel, and slice.

Tip: Cooled potato starch retrogrades, becoming resistant starch, so it slices better and is healthier.
2 ✓

Slice the cooked beetroot to similar thickness.

Tip: Use rubber gloves; beetroot stains everything!
3 ✓

Finely chop onion and garlic, fry in oil until golden brown.

Tip: This 'onion fat' gives the base flavour; take time to brown it well.
4 ✓

Layer potatoes and beetroot in an oiled baking tray. Season each layer with salt, pepper, fried onions, and a hint of nutmeg.

Tip: Season generously layer by layer, as potatoes absorb a lot of salt.
5 ✓

Spread the vegan sour cream on top. Bake at 180°C for 30 minutes until edges bubble and brown.

Tip: If browning too much, cover with foil.
6 ✓

Serve sprinkled with fresh parsley and sesame seeds.

Tip: Let stand a little after baking; it will be easier to serve.

Recipe FAQ

Why did the potatoes stay hard?
If using raw potatoes, they need much longer (up to 1 hour) to bake. It's worth parboiling in their skins.
What can I replace sour cream with?
Vegan sour cream, soy yoghurt, or blended cashew cream.

Ingredients

  • 600 g Potatoes
  • 300 g Cooked Beetroot
  • 200 g Vegan Sour Cream
  • 20 ml Olive Oil
  • 1 Red Onion
  • 2 cloves Garlic
  • 1 g Fresh Parsley
  • 15 g Sesame Seeds
  • 1 tsp Salt
  • 1 pinch Black Pepper
  • 1 pinch Nutmeg