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 ½ 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)
¼ teaspoon nutmeg
Salt and pepper
1Preheat your oven to 150°C (fan–forced).
2Add 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.
3Add the cream and bring to a simmer. Turn off the heat. Remove the bay leaves and thyme. Add nutmeg and blitz until smooth.
4Rub the bottom of your ovenproof dish with a thin layer of margarine or oil.
5Cover 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.
6Place in the oven and cook for 90 mins. Allow to cool for 25–30 mins before serving.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.