Chef Malika made this classic French dish in our healthy living kitchen which was sent out to some of our meal recipients this week. This was a lighter version than the usual, using oat milk instead of the usual cream. We served it alongside a chickpea, green bean and broccoli salad. Chef Zoe who was also in the kitchen was reluctant to the idea of this dish, thinking it would take too long, but she was proved wrong – it was super quick and simple, so we thought it a great recipe to share.
1 kilo of potatoes
2 onions, thinly sliced
4 cloves of garlic, crushed
Approx half a tablespoon of fresh herbs, such as thyme, rosemarie or oregano (can also substitute with dried herbs)
1 teaspoon of vegetable stock powder
Quarter teaspoon of grated nutmeg
A pinch of ground coriander (optional)
2 bay leaves (optional)
1 cup (about 250 mil) of oat (or other plant based milk) or dairy milk
2 cups of hot water
5 tablespoons of extra virgin olive oil
2 tablespoons of nutritional yeast flakes (optional)
1. Pre-heat the oven to 180c
2. Slice your potatoes (no need to peel) as thinly as possible, using a sharp knife. If you have a mandoline or the slicer attachment on a food processor you can use this. Place the potatoes in a large baking tray – you may need to use 2. They do not need to be laid out flat, but you will need room to add the other ingredients.
3. If you are using fresh herbs, pick off all the leaves, and discard the stalks.
4. Add the herbs, bay leaves and sliced onions to the potatoes. Sprinkle over the nutmeg and ground coriander if using. Pour over 4 tablespoons of the olive oil. Stir everything well.
5. Now pour the milk and hot water over your potato mixture. If using, you can sprinkle over the nutritional yeast flakes.
6. Cover the dish with foil and bake in the oven for 15 minutes. Then remove the foil and back for another 10-15 minutes until the potatoes on top are crispy. Remove from the oven and drizzle over another tablespoon of olive oil.
Serve warm with a nice green salad