Ingredients - Serves 4
500 g (17oz) new potatoes or any waxy potatoes
2 tablespoons olive oil
1 onion, finely sliced
500 ml tiger nut milk or any plant based milk
1 heaped tablespoon cornflour
2 tablespoons nutritional yeast
1 vegetable stock cube
Salt + pepper to taste
1 Tbsp winter warming mustard from Cherry Tree Preserves
Instructions
Preheat oven to 180c
Slice potatoes either using a mandoline, the slicer setting on a food processor, or very thinly slice them by hand (no need to peel them)
Place the sliced potatoes in a large baking dish
Heat up oil in saucepan and add onions once hot
Fry on a low heat for around 10 minutes, until soft and slightly caramelised
Measure out the milk, and add the cornflour to the jug or measuring container and mix very well until completely dissolved
Add this milk + cornflour mixture, nutritional yeast, stock cube, salt + pepper and bring to a boil then turn to a low heat
Keep stirring until the sauce has thickened
Pour the sauce over the sliced potatoes
Cover the dish with tin foil or baking paper and bake for around 30 minutes
Take off foil or baking paper and bake for a further 15 minutes, until top is crispy and golden brown
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