Vegan Creamy Dauphinois

• vegan cream alternative↗270ml pot ml
• plant milk↗350ml ml

  (e.g., soy or oat)

• thyme sprigs↗

  leaves gathered

• garlic cloves↗2

  minced

• floury potatoes↗4

  (about 1 kg), peeled and thinly sliced

Step-by-step instructions

1. 1

   Preheat the oven to 160 °C/140 °C with convection/gas 3. Place the vegan cream alternative, plant milk, thyme and garlic in a saucepan and heat over low heat until steam appears, but do not bring to a boil.

2. 2

   In a medium baking dish (about 20 × 20 × 5.5 cm) layer the potatoes, seasoning each layer thoroughly with salt and pepper. Pour the hot milk mixture over, ensuring all potato layers are submerged. Bake uncovered for 1 hour 30 minutes until the potatoes are tender when pierced with a knife in the centre and the top has a light golden colour.