Everywhere you go in France they serve that wonderful dish of Potato Gratin/Dauphinoise not just in every bistro but also in the delis and supermarchés. I bloody love it and would seek it out everywhere I went in France. Now it’s time during these winter months to crack out a plant based version using Oatly products. “It’s Swe-dish” don’t you know? Not French I know but this is Veganoise so we have to learn to adapt to the non-Brexit EU where we are all in it together. Heh! I like to make a huge Le Creuset pan so I can eat it for a few days, all day, breakfast dinner and lunch. Mmmm… One day if I’m ever wealthy I would like a kitchen packed to the gills with Le Creuset. This dish needs to stove top to oven flexibility of their wares. If you don’t have a big pan then whack it in a large casserole dish and oven bake.
We have a vegetable delivery box from Sussex Fruits for just £20 we get stacks of great local and seasonal fruit and veg. This week we have a 2kg bag of Stroma potatoes, onions and garlic and that’s why I’ve decide to bake a great pot of creamy soft garlicky potatoes.
Ingredients
1.5kg waxy potatoes
500g onions
4 cloves of garlic
1tsp rock salt
200ml Barista Oatly
250ml of Creamy Oat
200ml Creamy Oat Fraiche
Half tsp of dried thyme or a sprig of fresh
Pepper
Method
Slice the onions and the potatoes finely. There are a lot to do so be very patient so that the slices are all uniform in their thickness to aid the even cooking. Or….
Layer the onions and potatoes in the large pan adding a generous grinding of black pepper until you are a generous inch (EU 4cm!) from filling the pan. This will stop liquid bubbling out in the oven. I hand cut a layer for the top so that it looks rather special.
Pop the garlic and salt in a porter and pestle and pound the hell outta it to create a strong salty garlic paste.
Put this paste in a litre jug along with the thyme and the trio of Oatlys. And stir this to create the creamy liquid. It looks like a tiny jug but that’s because I have such giant hands.
Pour this all over the layered potatoes and onions and cover with a lid and pop it on a very low heat on the stove top. This method speeds up the baking time in the oven. Let it come to a boil and simmer for 10-15 minutes.
Be careful that with the lid on it doesn’t boil over. Then place in a preheated oven at 160C Fan 350F Gas Mark 4 for 45 minutes to an hour.
Et voila! Bon Appétit mes enfants.
