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Dairy-free classic potato bake
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Indulge in a dairy-free creamy potato bake with clever substitutes!
Ingredients:
  • 650.00 gm unsweetened soy milk
  • 1 small brown onion, roughly chopped
  • 1 garlic clove, sliced
  • 1 dried bay leaf
  • 1 tsp black peppercorns
  • 10.00 gm gluten-free cornflour
  • 165.00 ml dairy-free pizza shred cheese
  • 1.25kg desiree potatoes, unpeeled, thinly sliced
  • Chopped fresh flat-leaf parsley leaves, to serve
Instructions:
  • In a saucepan over medium heat, combine milk, onion, garlic, bay leaf, peppercorns, and thyme. Stir and cook until almost simmering for 10 minutes (avoid boiling). Allow to rest for 10 minutes before using.
  • Pour the milk mixture through a fine sieve into a large heatproof jug, separating solids. In a small bowl, combine cornflour and 1/4 cup of the milk mixture, stirring until smooth.
  • In a clean saucepan, blend together the remaining milk mixture and cornflour mixture. Cook over medium heat, stirring constantly, until the mixture boils and slightly thickens, about 5 minutes. Remove from heat and gently stir in 1/3 cup of cheese.
  • Preheat your oven to 200C/180C fan-forced and generously grease a 5cm-deep, 20cm round ovenproof frying pan or baking dish.
  • Stand the potato slices upright in the pan. Slowly pour the milk mixture over the potatoes, gently tapping the pan to evenly distribute. Season with salt and pepper, then tuck the remaining cheese between the potato slices. Cover with baking paper and foil. Bake for 40 minutes, then uncover and bake for an additional 30 minutes until golden. Let it rest for 10 minutes, then garnish with parsley before serving.

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