Stop looking — you’ve found your desert island food. Layer upon layer of potato and sweet potato, harbouring little pockets of creamy, salty, garlic flavour. It’s the stuff of dreams!
You will need
Serves 4
- 300g Desiree potatoes, sliced (mandolin if possible) 3mm in thickness
- 300g sweet potato, sliced 3mm in thickness
For the cream
- 40g margarine melted
- 1 shallot (or 1/2 a red onion), roughly diced
- 4 cloves garlic, roughly chopped
- 3 sprigs thyme
- 2 bay leaves
- 1 cup Flora pouring cream (plant–based cream made out of fava beans)
- 1/4 teaspoon nutmeg
- Salt and pepper
Recipe: Simon Toohey
Directions
-
Step 1
Preheat your oven to 150°C (fan–forced).
-
Step 2
Add the margarine, garlic, shallots, thyme and bay leaves to a pot over medium heat. Heat for 5 minutes or until the onion and garlic have softened and become translucent. Stir occasionally.
-
Step 3
Add the cream and bring to a simmer. Turn off the heat. Remove the bay leaves and thyme. Add nutmeg and blitz until smooth.
-
Step 4
Rub the bottom of your ovenproof dish with a thin layer of margarine or oil.
-
Step 5
Cover the base of the tray with a layer of sweet potato, potato, thyme leaves and a pinch of salt. Repeat until everything has run out, or you have run out of space. Make sure you leave a couple of cm gap from the top of the baking dish for bubble room. Drizzle with olive oil and cover with foil.
-
Step 6
Place in the oven and cook for 90 mins. Allow to cool for 25–30 mins before serving.
Recipe: Simon Toohey
