Calories 100 Fat 3.6g Saturates 0.5g Carbohydrates 13g Sugars 1.1g Protein 2.8g Salt 0.29g
Preheat the oven to 170°C (Gas Mark 3, 340°F) and grease a large, deep baking dish with a little non-dairy butter.
Cover the base of the dish with a single layer of sliced potatoes, and sprinkle over some onion slices, garlic, seasoning and dot with small pieces of non-dairy butter.
Repeat this process, building up the layers, until all the ingredients have been used.
Pour the non-dairy cream into a measuring jug and add the bouillon powder, mustard and some seasoning. Add water so that you have 850ml liquid in total. Pour this over the potatoes, pressing them down so that everything is coated in the cream.
Add more dots of butter to the top and cover the dish with foil. Transfer to the oven, on a baking tray, and leave to bake for 1 hour.
After an hour, remove the foil from the dish and return it to the oven to cook for a further 40 minutes.
When ready to serve, check the potatoes are fully cooked by piercing the bake through the centre with a knife. The potatoes should feel tender.
Serve as a side or as a main dish with a fresh green salad.
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