Dauphinoise potatoes

Serves 5

This dish was one of my favourite treats before becoming vegan, but this version actually tastes better than the original. That’s the magic of coconut milk! It’s also a lot less time-consuming, and the mustard adds a little umami.

— 6 Maris Piper potatoes,

peeled

— 5 shallots

— 1 x 400ml can

coconut milk

— 250ml soy milk

— 4 garlic cloves, crushed — 3 sprigs fresh thyme

— 1 bay leaf

— 3 tbsp wholegrain mustard — 2 tbsp nutritional yeast

Preheat the oven to 190C/gas mark 5.

Slice the potatoes very finely using a mandolin or food processor, on the finest setting. Finely slice the shallots with a sharp knife. Pour the coconut and soy milk into a large saucepan and add the garlic, thyme, bay leaf, mustard, yeast and some seasoning.

Heat until boiling, then add the sliced potatoes and onions and stir gently. Remove from the heat and pour carefully into a shallow 1.5-litre ovenproof dish (I sometimes use a 20cm square oven dish). Spread the potato out so it’s compact and level, then cover with a sheet of greaseproof paper.

Bake for 20 minutes before removing the paper and baking for a further 20 minutes.