This Potato Gratin is soaked up in flavours, rich, and creamy!

RatingDifficultyIntermediate

Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

Ingredients:

500ml Califia Farms Original Oat Milk

6-7 sprigs of thyme, leaves, removed

1 tbsp toasted caraway seeds

3 clove garlic, roughly chopped

1 heaped spoon Dijon mustard

Salt, pepper

6-7 medium red skinned potato, peeled

2 brown onions, thinly sliced

2 tbsp extra virgin olive oil

1 cup vegan melting cheese

2 tbsp chives finely chopped

Method:

Preheat the oven to 210C.

In a small saucepan, combine the oat milk, half the thyme leaves, caraway, garlic, mustard,
and season to taste with salt and pepper. Bring to a simmer then remove from the heat to
cool slightly.

Slice the potatoes 3mm thick on a mandolin and place them into a large mixing bowl with the onion and a little salt and pepper. Add the infused oat milk and mix to combine everything.

Layer the potato mixture evenly into a 30cm square (or similar-sized) baking dish, pour over everything from the mixing bowl and gently press the potatoes down to compact them. Lay a piece of baking paper over the surface of the potatoes and place into the oven to cook for 1 ½ hour, until the potatoes are soft and slightly caramelised on top.

Remove from the oven, remove the baking paper and scatter over the cheese. Return the
gratin to the oven and cook until the cheese is lightly golden and melted.

Serve the gratin scattered with chives and the remaining thyme leaves.

Ingredients