Potato au Gratin
Prep time20 min
Servings6
![recipe image Potato Gratin](https://www.becel.ca/-/media/Project/Upfield/Brands/Becel-CA/Becel-Canada/Assets/Recipes/Synced-images/220d35f4-1663-47c2-ada1-e58ca650bbcf.jpg?rev=e0be890138af488c9093817bdfef68bb&w=900)
Ingredients
- 1 tablespoon (15 mL) Becel® Vegan Margarine
- 1 kilogram russet potatoes scrubbed and sliced 1/4'' thick
- 1 teaspoon (5 mL) salt
- 1/8 teaspoon (0.5 mL) black pepper
- 1 cup (250 mL) Violife 100% Vegan Just Like Cheddar Shreds, or vegan cheddar cheese shreds of your choice
- 1 1/4 cup (310 mL) Becel® Plant-based Whipping Cream
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Arrange a rack in the middle of the oven. Preheat oven to 325°F.
- Coat the inside of an oven safe skillet with Becel® Vegan Margarine.
- Arrange layers of potato slices in the skillet, and sprinkle salt and black pepper evenly over the potatoes.
- Distribute Violife® cheese shreds evenly on top of the potatoes.
- Pour Becel® Plant-based Whipping Cream into skillet, and bring to a simmer over medium-high heat.
- When the plant-based whipping cream is simmering, transfer skillet to the oven and bake for 1 hour, or until potatoes are cooked and lightly browned on top.
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