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Potato Rolls Gratin
Fantastic recipe to satisfy the entire gang! Potato Rolls Gratin with Violife and VIOBLOCK. Try this unique homemade vegan dish today!
![prep time]()
Cooking time1 hour 10 minutes![preparation time]()
Prep time20 minutesDifficultyEasy
![servings]()
Servings6 portions
- 400 g Violife original flavour slices
- 5 g Violife vioblock
- 5 large potatoes thinly sliced with a mandoline
- 3 red peppers sliced
- 5 tbsp mustard
FOR THE VEGAN BECHAMEL SAUCE:
- 200 g Violife mozzarella flavour grated
- 60 g Violife vioblock
- 50 g flour
- 650 ml oat milk
- a pinch of nutmeg
- chopped chives for garnishing
- salt and pepper to taste
- In a pan melt some VIOBLOCK and sauté the red pepper slices.
- Top each potato slice with a small dollop of mustard, half a slice of Violife Original flavour and a few red pepper slices. Roll up carefully and repeat with all the potato slices.
- To make the vegan bechamel sauce, melt VIOBLOCK in a pot. Add flour and whisk until golden. Grate some nutmeg and slowly pour in oat milk whilst whisking constantly. Add a pinch of salt and fresh pepper and Violife Mozzarella flavour grated. Whisk until melted and remove from heat.
- Pour the vegan bechamel sauce into a lightly greased baking dish.
- Place all the potato rolls into the bechamel sauce close to each other, until the baking dish is full. Sprinkle with the remaining grated Violife Mozzarella flavour and place in a preheated oven at 180°C.
- Bake covered for 45 minutes and uncovered for another 15 minutes.
- Garnish with chives, allow to cool for 10 minutes and enjoy!
