The creamiest creamy [Planted] Au Gratin Potatoes; comfort food at its best. Its warming, cheesy and the ideal dish as a side or a main.
Traditionally you layer thinly sliced potatoes in a baking dish but this recipe is a little more organic than that; its quick and while baking you can jump on the indoor trainer knowing dinner is baking and bubbling away ready to serve when your session is done. And who said we couldn’t multi-task?
SERVES: 6
PREP TIME: 15 minutes
COOK TIME: 40mins
INGREDIENTS
1kg desiree potatoes, peeled
1L soy milk
1 medium brown onion, thinly sliced
2 bay leaves
½ tsp salt bush (or oregano)
100g dairy free cheese; cheddar or mozzarella, grated
1 tbsp nuttalex
Sea salt
Black pepper, freshly ground
1 tbsp flat-leaf parsley, finely chopped
METHOD
Preheat the oven to 180˚C
Using a mandolin or sharp knife, cut the potatoes into 2-millimetre-thick slices.
Bring milk to the boil in a large saucepan over medium heat. Add potato, onion, bay leaves, salt bush, two-thirds of the dairy free cheese and nuttalex. Season with salt and pepper. Stir to combine.
Reduce the heat to low. Cook for 15 minutes, stirring occasionally until the potato is tender and the cheese is melted.
Pour in the potato mixture and sprinkle the remaining dairy free cheese over the top.
Bake for 40 minutes or until the potato is cooked through and the top is golden brown.
Sprinkle with parsley to serve.
