Potato gratin with oat cream and grated Brazil nuts
4 min read 2DiE4 Live Foods · 2DiE4 Live Foods Updated:29 Jun 2026Share
Potato Gratin with Oat Cream and Grated Brazil Nuts
Sunday lunch, family at the table, this gratin is the honest answer.
Sunday lunch, family at the table, this gratin is the honest answer. Creamy from oat cream, savoury from garlic and nutmeg, crispy on top from the heat. The real twist comes only when serving: activated Brazil nuts from Bolivia are freshly grated over the finished gratin, almost like Parmesan. They do not melt, but they add a finely buttery, slightly sweet layer and an interesting crunch in the mouth. And by the way: two Brazil nuts cover roughly the daily requirement for selenium (DGE reference value 70 µg/day, as of 2024).
Ingredients (for 4 people)
For the gratin
- 1 kg waxy potatoes (Linda, Charlotte or Belana)
- 400 ml oat cream (or classic cream if not vegan)
- 200 ml oat milk (or whole milk)
- 4 garlic cloves, finely grated
- 1 tsp freshly grated nutmeg
- 2 tbsp nutritional yeast (for the cheesy note, vegan; omit if using cheese)
- 80 g grated Gruyère or alpine cheese (optional, not vegan)
- 2 sprigs fresh thyme
- 1 tbsp olive oil for the dish
- Salt, freshly ground pepper
For serving
- 50 g 2DiE4 activated Brazil nuts (Bolivia), for freshly grating
- A little fresh thyme
- Freshly ground pepper
Preparation
Preheat the oven to 180 degrees top/bottom heat. Brush an oval baking dish (approx. 30 x 22 cm) with olive oil.
Peel the potatoes and slice them into thin 2 to 3 mm slices using a slicer or mandoline. Do not wash after slicing; the starch helps bind the sauce.
Mix oat cream and oat milk in a saucepan, then add grated garlic, nutmeg, nutritional yeast (or cheese), salt and pepper. Warm over medium heat while stirring, do not boil.
Layer the potato slices fan-like into the dish, slightly overlapping, in 2 to 3 layers. Season between the layers with salt and pepper. Pour the oat cream mixture evenly over the top; it should reach almost to the top layer. Place the thyme sprigs on top.
Cover the dish with baking paper or aluminium foil and bake in the oven for 40 minutes. Then remove the cover and bake for another 20 minutes, until the surface is golden brown and the sauce has thickened and is bubbling. Test with a knife: the potatoes should be buttery soft.
Remove from the oven and let rest for 5 minutes. Only when serving, directly at the table, generously grate the activated Brazil nuts over the portions with a fine grater or Microplane, like Parmesan. Finish with fresh thyme and a little pepper on top.
Why activated is better
Brazil nuts have a hard, dense flesh and a bitter outer layer. During activation in salt water, phytic acid and bitter substances are significantly reduced, while gentle drying below 42 degrees makes the nut buttery-mild and easy to grate. Grated over the hot gratin, they add an almost cheesy note without the heat destroying their function, because they are not cooked with the dish. Then there is the selenium bonus: Brazil nuts are one of the best plant-based selenium sources of all (USDA FoodData Central, as of 2025), and activation further increases the bioavailability of minerals. This is not marketing, this is food chemistry.
Tips & variations
- Non-vegan: Classic version with cream, whole milk and 80 g grated alpine cheese between the layers. Still add the Brazil nuts only when serving.
- More flavour: Add a small finely chopped shallot to the sauce together with the garlic.
- Herb variation: Use rosemary and sage instead of thyme for a more Mediterranean note.
- Leftovers: The next day, fry thick slices in a little olive oil until crispy, then serve with a fried egg and salad.
- Selenium note: 2 to 3 Brazil nuts per day are enough. You do not need more, and it is not advisable long term.
Pairing
A dry Riesling Spätlese from the Palatinate or a full-bodied Chardonnay. If you prefer red: a light Beaujolais. Side dish: a crisp green salad with mustard vinaigrette, or steamed winter vegetables such as carrots and parsnips.
What you need from the shop
2DiE4 activated Brazil nuts: Organic Brazil nuts from the Bolivian Amazon, soaked in Königsdorf and gently dried. 50 g for this gratin. Because of their high fat content, always store them in a sealed jar in the fridge; there they stay fresh for two months.
View Brazil nuts in the shop
