Serving for 4 people
Time to make: 1 hr 30 mins
This French classic creme de la cream potatoes will be the ultimate Thanksgiving side dish on the table. Made fully vegan with oat milk and vegan better. The added rosemary will give the luxurious taste.
To make the baked potatoes you will need to have the following:
- 1 & 1/2 cup of Oat Milk or Coconut Cream
- 2 garlic cloves, mined
- 2 tbsp unsalted vegan butter, melted
- 2.5 lb starchy potatoes sliced
- 1 tsp salt
- 1/4 tsp black pepper
- 2 & 1/2 cups vegan mozzarella
- 2 tsp rosemary leaves, fresh
Step 1: preparing the cream mixture: place butter, coconut cream or Oat milk in a jug. Mix until combine. Add 1 tsp flour if you want to make it thick.
Step 2: Preheat oven to 370 F.
Step 3: Slice potatoes: Peel the potatoes and slice them thick. Or use a slicer.
Step 4: Layer 1: spread 1/3 of the potatoes in a baking dish, then pour over 1/3 of the cream mixture, scatter with 1/3 of the salt, black pepper and rosemary. Sprinkle with 3/4 cups of cheese.
Step 5: Layer 2 & 3 repeat for the snd and third layer without adding the cheese. Cover with lid or foil. Insert into oven and bake for 1 hr and 15 mins. At the end of this time, check the potatoes if soft. If not, bake for another 15 mins.
Step 6: Top with cheese and bake: remove the foil, add the remaining cheese on top and then bake for another 10 mins until golden. Leave for 5 mins to breath before serving.