
Vegan potato dauphinoise
26 March 2019
,
(84 votes)
Nutritional Info
Each 198g serving contains
-
Energy
613KJ
147KCAL
7% -
Fat
2.6g
low
4% -
Saturates
0.2g
low
1% -
Sugars
4.6g
low
5% -
Salt
0.28g
low
5%
of your reference intake.
Typical energy values per 100g: 310kJ/74kcal.
Ingredients
- 750g Grower's Selection Organic Baby Potatoes, thinly sliced
- 1 red onion, thinly sliced
- 1tbsp rapeseed oil
- 1tbsp cornflour
- 200ml Oatly Oat Drink
- 1 reduced-salt vegan vegetable stock cube, made up to 50ml
- 2 cloves garlic, crushed
- 1tbsp thyme leaves, plus extra to serve
Method
Preheat the oven to 200C/180C Fan/Gas 4.
Toss the potatoes and red onion in the oil and arrange in a lightly greased ovenproof dish.
Mix the cornflour with a little cold water then stir in the oat drink, stock, garlic and thyme. Season with black pepper and pour over the potatoes.
Cover with foil and bake for 50 mins; remove the foil. Bake for 20 mins more until golden. Top with a little extra thyme, to serve.