Perfect for the holiday table and entertaining guests, this vegan vegetable gratin is a bit sweet and savory, with apples, parsnips and a touch of fresh thyme. You can prepare the dish a day ahead of time, without baking, and then bring to room temperature and bake before you are ready to serve dinner.
3 tablespoons vegan butter, plus extra for dish
1 1/2 cups sliced shallots
3 cloves garlic, minced
2 teaspoons chopped fresh thyme
3 tablespoons all-purpose or gluten-free flour
1 1/2 cups Original nutpods
Salt and pepper, to taste
1 pound Yukon gold potatoes, cut into 1/8-inch-thick slices
1/2 pound parsnips, peeled and cut into 1/8-inch-thick slices
Preheat the oven to 375 degrees F. Lightly butter a 1 ½-quart baking dish.
Melt the butter in a saucepan over medium heat. Add the shallots and cook until translucent, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 2 minutes. Stir in the flour until incorporated. Pour in the nutpods, stirring constantly, and bring to a simmer. Remove from the heat and season with salt and pepper.
Layer half the potatoes, parsnips, and apple slices in the baking dish, seasoning with salt and pepper. Pour half the nutpods mixture over the top. Repeat layers with remaining ingredients and sprinkle the top with cheese.
Bake until the vegetables are tender and the top is golden brown, about 55 minutes.
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