Potato gratin
with green beans

Ingredients for 10 Persons

• 1300 g HILCONA THE GREEN MOUNTAIN Meatloaf alternative, frozen
• 800 ml Gravy, frozen
• 3 g Rosemary, dried
• 2000 g Potato gratin, vegan
• 1000 g Green Jeans, medium-fine

For the vegan gravy:

• 40 ml Rapeseed oil
• 25 g Onions, chopped
• 100 g Carots, diced
• 50 ml Cooking wine, red
• 900 ml Water
• 100 g Gravy sauce powder, vegan

For the vegan potato gratin:

• 3250 g Potatoes, starchy, peeled, sliced
• 180 ml frischli Organic Oat Drink
• 180 ml frischli Organic Oat Creme Cuisine
• 10 g Garlic, chopped
• 4 g Table salt
• 2 g Pepper, white
• 3 g Nutmeg, ground
• 150 g Grated cheese alternative, vegan

For the beans:

• 980 g Green Jeans, medium-fine
• 25 ml Rapeseed oil
• 8 g Table salt

Preparation

1. For the vegan gravy, heat the rapeseed oil in a tilting kettle. Sauté the onions and carrots. Deglaze with red wine and reduce to 2/3. Fill up with water and add the gravy powder. Bring to a boil and simmer for approx. 5 – 10 minutes. Strain and refine with rosemary.
2. For the potato gratin, bring frischli Organic Oat Drink and frischli Organic Oat Creme Cuisine to a boil in a tilting kettle and season with garlic, salt, pepper and nutmeg. Add the potatoes and stir gently with a spatula while boiling. Simmer gently for approx. 5 minutes, then pour into GN trays and spread the grated cheese alternative over it.
3. Bake in the CombiSteamer at 180 °C for approx.
   20 minutes until golden-brown. Steam the green beans until al dente and shock-chill, then gently mix with salt and oil. Cook the fully thawed meatloaf alternative in the preheated CombiSteamer at 150 °C and 20 % air humidity to 90 °C core temperature. Serve hot.