POTATO BAKE

Potato bake, also known as scalloped potato, is one of my husband’s favourite dishes, and so I love making it. It is usually based on cream but I am going to give you one of the quickest, easiest ways to make it vegan and delicious. I have served this dish to many who are not vegan and it has always been very popular. Try it for yourself.

Preparation time: 15 minutes

Cooking time: 1 ½ hours (it is the extended cooking time that gives the bake that cheesy consistency)

Serves:  8 as a side dish

You will need:

Approximately 1 ½ kg potatoes

1 ½ (400ml) cans Ayam coconut cream + 400ml Water (or equivalent coconut cream in another brand. I add water to the Ayam brand as it is pure coconut extract but other brands may be used without adding water)

2 ½ tsp Celtic Sea Salt

1 medium sized onion

1-2 tsp dill (optional)

1 Tablespoon olive oil

Method:

1.      Preheat oven to 180ºC

2.      Thinly slice potatoes and onion into a large mixing bowl.

3.      Mix coconut cream with water, salt and 1tsp dill (if desired)

4.      Stir coconut cream through potatoes and onion, leaving about ½ cup of coconut cream mix aside.

5.      Place potato mix in medium-large tray

6.      Pour remaining coconut cream over the top

7.      Drizzle with olive oil and sprinkle with dill (if desired)

8.      Cover with aluminium foil and bake for 1 hour

9.      Remove foil and bake for 20-30 minutes until brown and crispy on top.