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Main

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 timeCooking time1 hour 10 minutes
  • preparation timePrep time20 minutes
  • DifficultyEasy
  • servingsServings6 portions
Lunch
Dinner
Brunch
Main
recipe image Potato Rolls Gratin
  • 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
  1. In a pan melt some VIOBLOCK and sauté the red pepper slices.
  2. 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.
  3. 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.
  4. Pour the vegan bechamel sauce into a lightly greased baking dish.
  5. 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.
  6. Bake covered for 45 minutes and uncovered for another 15 minutes.
  7. Garnish with chives, allow to cool for 10 minutes and enjoy!