- Ingredients :
• 1 kg of gold/white potatoes sliced into rounds -0.5- lcm thick
• 1 tablespoon ghee, plus a little more for greasing
• 1 medium-large brown onion, peeled and diced
• 3 cloves garlic, crushed
• 400ml + 270ml cans of coconut cream
• 1 teaspoon mustard
• 2 tablespoons nutritional yeast
• 1 1/2 teaspoons Himalayan sea salt
• 1/2 teaspoon cracked black pepper
• 1 tablespoon fresh thyme leaves, plus more for garnishing
- Method :
- 1 Preheat your oven to 1800C and grease a 18cmx25cm casserole dish with a bit of the ghee.
- Heat a large skillet over medium heat and add the rest of the ghee.
- Once hot. add the onions and the garlic to the skillet and cook for 3-5-minutes until soft, being careful not to burn.
- While stirring, pour in the coconut cream, then add the mustard, nutritional yeast, salt, pepper, and thyme.
- Stir to fully combine and cook until thickened, removing from the heat just before the sauce comes to a boil.
- Place a layer of the potato slices evenly in the bottom of the greased casserole dish. sprinkle with a pinch of salt and peppere then cover evenly with some of the sauce mixture (you can add a sprinkle of cheese at this point if wanting to).
- Arrange another layer of potato slices on top of the sauce, sprinkle with a pinch of salt and pepper, then cover with the some more of the sauce (add some more cheese if desired).
- Repeat until all the sauce is used, or the casserole dish is full, making sure you finish with a layer of sauce on the top.
- Cover the casserole dish with a baking tray (or alfoil) and bake In the preheated oven for 30-minutes, then remove the baking dish from the top and bake uncovered for another 25-30-minutes, or until the top is golden brown and the potatoes are cooked through.
- AIlow the dish to cool for at least 10 minutes before serving
