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
Directions
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.