Spinach and Potato Gratin with Soy Milk

Spinach and Potato Gratin with Soy Milk

This is a vegetable gratin that uses low calorie soy milk. You don't need consomme cubes to make a tasty gratin.

Ingredients: 3-4 servings

1 bunch
350 g (about 3 medium)
Shimeji mushrooms
1 packet
20 g
Plain flour
2 tablespoons
Soy milk (or normal milk)
400 ml
Salt and pepper
to taste
Pizza cheese
as needed
as needed


1. Slice the onion thinly. Remove the woody part of the stalk of the shimeji mushrooms.
2. Blanch the spinach quickly and squeeze out the excess water. Cut into 3 cm lengths.
3. Peel the potatoes and slice into about 5mm-thick pieces. Put into a heat-proof dish and cover with cling film. Microwave at 500-600 W for about 5 minutes.
4. Heat the butter in a frying pan and add the onion. When the onion has become translucent, add the shimeji mushrooms and continue frying.
5. Add the microwaved potatoes and fry.
6. After a while add the flour and fry until it is cooked throughly.
7. Add 200 ml of soy milk and continue to cook. After everything is mixed well, add the rest of the soy milk.
8. Stir and cook until the sauce thickens. Season with salt and pepper.
9. Transfer the mixture into a baking dish. Place the pizza cheese and panko on top. Bake in an oven pre-heated to 220-250˚C until the top is golden brown.
10. It is done I like to make this in a large dish to share.
11. I served this gratin with clam and asparagus spaghetti with garlic and chilli.

Story Behind this Recipe

I was wondering what would go nicely with a pasta dish in an oil-based sauce. I wanted to use up leftovers in my fridge too.