Ingredients
1 large onion, peeled and finely chopped
6 cloves garlic, peeled and finely sliced
1.25kg potatoes, peeled and thinly sliced – maris piper or sweet potato
250ml (1 cup) soya or Oatly cream
1 tbsp Dijon mustard
2 tsp bouillon powder
3 tbsp Oatly crème fraiche
Zest of 1 lemon
Thyme leaves
3 tbsp nutritional yeast – available at most supermarkets and online
Sea salt and black pepper, to taste
Method
-
Preheat the oven to 170°C and grease a large, deep baking dish with a little olive or coconut oil.
-
Cover the base of the dish with a single layer of sliced potatoes and sprinkle over some onion slices, garlic, lemon zest, seasoning, thyme leaves and a drizzle of oil.
-
Repeat this process, building up the layers, until all the ingredients have been used.
-
Pour the soya or Oatly cream into a measuring jug and add the bouillon powder, mustard and some seasoning.
-
Add 600ml water so that you have 850ml liquid in total. Pour this over the potatoes, pressing them down so that everything is coated in the cream.
-
Add more olive oil to the top and cover the dish with foil. Transfer to the oven, on a baking tray, and leave to bake for 1 hour.
-
After an hour, remove the foil from the dish and return it to the oven to cook for a further 40 minutes.
-
When ready to serve, check the potatoes are fully cooked by piercing the bake through the centre with a knife. The potatoes should feel tender.