- 1 clove garlic minced
- 1 tbsp mixed fresh oregano and thyme leaves, chopped
- 1 1/2 cup (375mLl) So Good Oat Extra Creamy
- 1 tbsp nutritional yeast (optional)
- ¼ tsp sea salt
- ¼ tsp ground black pepper
- 2 tbsp cornflour
- 750g (5 medium-large) red royale potatoes, peeled
- 80g plant based parmesan or cheddar cheese
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Creamy Vegan Potato Gratin
Serves: 6
Prep: 10
Cook: 40
Ingredients
Method
- Preheat the oven to 180°C.
- Combine the garlic, herbs, nutritional yeast if using and 1 cup of So Good Oat Extra Creamy in a small saucepan. Add the seasoning and heat over slow heat to infuse the flavours into the oat milk. In a small bowl combine the remaining ½ cup of the oat milk with the cornflour. Mix into a smooth paste, make sure to continue mixing until all lumps are out. Pour this paste into the warming sauce and stir through until the mixture has thickened slightly. Remove from the heat.
- Use a mandolin or food processor if possible to thinly slice the potatoes. Layer the potato slices into a small casserole dish. For best results use a dish roughly 20x25cm.
- Pour the Creamy sauce mix over the potatoes and sprinkle with cheese.
- Cover with foil and bake for 20mins. Remove the foil and bake a further 20 mins to ensure potatoes are soft and the top is nicely browned and crisp.
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