Sweet & White Potato Cheesy Gratin
Recipe by Helen Tzouganatos
Ingredients:
1 large sweet potato, peeled and finely sliced on mandolin
4 large waxy potatoes (like desiree or pontiac), peeled and finely sliced on mandolin
¼ cup extra virgin olive oil
1⅓ cups vegan parmesan cheese, grated
1 large shallot, finely chopped
2 garlic cloves, finely grated
1 tbsp thyme leaves
1 tsp sea salt flakes
Pinch of grated nutmeg
Pinch of ground white pepper
⅓ cup soy milk
⅓ cup vegetable stock
Method:
Preheat fan-forced oven to 200°C.
Add potatoes, oil, 1 cup of cheese (reserve remaining 1/3), shallot, garlic, thyme, salt, white pepper and nutmeg to a bowl. Using your hands gently toss to combine.
Vertically stack potatoes in a circular pattern in a 25 cm round baking tray. Pour soy milk and stock over the potatoes. Tightly cover tray with baking paper and foil, and bake for 40 minutes.
Remove foil and baking paper from tray. Scatter remaining cheese over the potatoes and drizzle with a little olive oil. Return dish to the oven and bake uncovered for a further 40 minutes or until potatoes are golden and crisp (for extra crispy potato edges you can place tray under a hot grill for a few minutes).
