This is the classic version but, as a variation, you can fry some bacon lardons and add between the potato layers.
Ingredients
- 1.2kg even-sized Desirée potatoes, halved
- 500ml unsweetened soya milk
- 3 fresh bay leaves
- 25g sunflower oil spread or dairy-free margarine, plus extra for greasing
- 250ml soya cream
- 1/4 tsp nutmeg, freshly grated
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Put the potatoes in a large saucepan with the soya milk and 500ml cold water. Season and add the bay leaves. Bring to the boil, then simmer for 8 minutes until just tender. Drain and cool for 8 minutes, reserving the bay leaves.
- 2. Cut the potatoes into thin slices and layer in a greased 23cm round gratin dish. Drizzle each layer with soya cream, nutmeg and a little salt. Dot the top with spread or margarine. Bake for 30 minutes.
- 3. Reduce the oven temperature to 160°C/fan140°C/gas 3, garnish with the reserved bay leaves and cook for a further 30 minutes, until soft and golden. Serve.
Nutritional info
Per serving: 389kcals, 18.9g fat (2.9g saturated), 11.7g protein, 46g carbs, 5.8g sugar, 0.8g salt