Potatoes, a delicious creamy sauce and fragrant vegan "ham" - our French fries are convenient, filling and no-nonsense. Instead of cream or eggs, we opted for a homemade plant-based béchamel with mustard and gourmet yeast, which gives this dish a depth and flavor you'll love.
Ingredients for 6 400g servings
For potatoes:
1 kg potatoes (type B or C), peeled
3 tbsp (45ml) oil
1 tsp (5ml) salt
For the béchamel:
1 l of soy milk
10.5 tbsp (170ml) plain flour
6 tbsp (90ml) oil
6 tbsp (90ml) of dried yeast
2.5 tsp (12.5ml) salt
4 tbsp (30ml) full-fat mustard
Next:
600 g vegan ham (e.g. Sojaproduct)
Procedure:
1. Prepare the potatoes as a base:
Cut the peeled potatoes into thin slices. In a bowl, mix them with 3 tablespoons of oil and 1 teaspoon of salt. Set aside.
2. Prepare the béchamel sauce:
Heat 6 tablespoons of oil in a saucepan, add plain flour and prepare a light gravy. Gradually add soy milk, stirring constantly to prevent lumps. When the sauce thickens, season with salt, dried yeast and mustard. Remove from heat.
3. Composition of the dish:
Layer the prepared ingredients in a baking dish. Start with a layer of potatoes, then place half of the ham on top and pour over some of the béchamel. Repeat the process. The last layer should be potatoes, which should be thoroughly poured over with the remaining béchamel.
4. Baking:
Cover the dish with foil or a lid and bake in a preheated oven at 200°C for approximately 40 minutes. Then bake uncovered for another 30 minutes to create a slightly crispy crust on top.
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