From the kitchen
Garlic and Sage Potato Gratin
Sliced russets baked in a rich garlic, nutmeg, and hemp milk reduction for a deeply savory, satisfying gratin.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Hemp Milk Edition
Ingredients
- 3 lbs Russet Potatoes, thinly sliced
- 2 cups Unsweetened Hemp Milk
- 3 cloves Garlic, minced
- 1 tbsp Fresh Sage, chopped
- 1/4 tsp Ground Nutmeg
- Salt and Pepper, to taste
- 1/2 cup Grated Parmesan or Nutritional Yeast
Method
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Warm the hemp milk with the garlic, sage, and nutmeg in a saucepan over medium-low heat for 5 minutes to infuse.
- Layer the sliced potatoes in the baking dish, seasoning each layer with salt and pepper.
- Pour the infused hemp milk evenly over the potatoes.
- Cover with foil and bake 45 minutes, then uncover, top with Parmesan, and bake 20 to 25 minutes more until golden and the potatoes are tender.
Kitchen note
Hemp milk's heat stability is what makes a long bake like this possible without the sauce breaking — a thinner or less stable milk would separate well before the potatoes are actually tender.
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