Garlic and thyme potatoes au gratin
Garlic and thyme potatoes au gratin
These garlic and thyme potatoes au gratin is a must have on your Christmas table this season, they will literally melt in your mouth!
Vegan, nut free, refined sugar free | Serves 6 | SIDE
Ingredients:
For the mash:
- 1.5kg potatoes
- Salt
- 75g butter
- 100ml plant-based milk
- 1 garlic clove, grated
- 2-3 thyme sticks (fresh or dry)
- 100g plant-based cream cheese (I used Violife)
- 1 teaspoon Dijon mustard
For the top:
- 2 potatoes
- 25g plant-based butter, melted
- Salt and pepper
- 1 garlic clove, grated
- 2 tablespoons vegan Parmesan style cheese, grated
Steps:
1.Peel and cut the potatoes into chunks.
2.Put them in a pot with plenty of water and salt and boil until tender (around 20-25 minutes).
3.Drain the potatoes and keep aside.
4.In the same pot, add the butter, milk, garlic and thyme (destemmed), and simmer on a medium heat.
5.Add the boiled potatoes, cream cheese and mustard and use a potato masher or a fork to break the potatoes and mix everything well.
6.Remove from the heat and spread in a baking dish (17x25cm).
7.Peel and cut the 2 potatoes, in 0.5cm thickness and place into a bowl.
8.Add the butter, season with salt and pepper and grated garlic and combine well.
9.Then arrange the sliced potatoes on top of the mashed potatoes, and sprinkle the vegan cheese on top.
10.Cover with foil and bake in a preheated oven at 180°C for 20 minutes.
11.Then remove the foil, increase the temperature to 190°C and bake for additional 20 minutes.
Enjoy!
Notes:
*You can prep the mash up to 2 days in advance and keep in the fridge.
*You can prepare the whole dish up to 2 days (store it in the fridge) in advance and bake on the day you need it
Did you try this recipe?
Let us know how it went, comment below and share a picture on Instagram or Twitter with the hashtag #natliciousfood