Gratin Dauphinoise
Serves 4 as a side
Classic and surprisingly simple, these sliced potatoes are cooked in a creamy sauce, with lingering flavours of thyme, garlic and nutmeg. A sophisticated alternative to mashed potatoes with vegan sausages.
• 3 baking potatoes, peeled and very thinly sliced • 200ml (6.7fl oz) soya single (light) cream
• 200ml (6.7fl oz) unsweetened soya milk
• ½ tsp fresh thyme leaves, finely chopped • 1 garlic clove, crushed
• Pinch of grated nutmeg
• Generous pinch of sea salt and black pepper
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Blot the potato slices with kitchen paper or a clean tea (dish) towel to remove the excess moisture. Arrange the slices over 3 layers in a deep roasting dish.
3 In a jug (pitcher), whisk together the soya cream, soya milk, thyme, garlic and nutmeg.
4 Pour the creamy sauce generously over the layered potatoes and cover loosely with foil. Bake in the oven for 1¼ hours.
5 Carefully remove and discard the foil, then return to the oven for a further 15 minutes.
6 Remove from the oven and season generously with salt and pepper before serving.