Vegan potato dauphinoise
- 750g Grower's Selection Organic Baby Potatoes, thinly sliced
- 1 red onion, thinly sliced
- 1tbsp rapeseed oil
- 1tbsp cornflour
- 200ml Oatley Oat Drink
- 1 reduced-salt vegan vegetable stock cube, made up to 50ml
- 2 cloves garlic, crushed
- 1tbsp thyme leaves, plus extra to serve
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.