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Potato Gratin

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:
1

Preheat the oven to 210C.

2

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.

3

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.

4

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.

5

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.

6

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