Dairy-Free Potato Bake

Introduce

Chef :

Sonia

Dairy-Free Potato Bake

I’ve made this bake for years but have adapted it over the years to suit our various dietary limitations. This version is #vegan, #dairyfree and #glutenfree but you can easily sub the flour, marg and almond milk like-for-like for regular butter, milk and flour. I don’t measure this as I make it so the amounts are guesstimates, use more flour and more or less milk as needed in the sauce.

Ingredient

8-10

small potatoes

heaped tablespoons dairy free marg

2 tbsp

gf flour (or plain flour)

400 mls

or so of almond milk (or milk)

50 g

vegan cheese (or cheddar)

Cooking instructions

* Step 1

Peel and thinly slice the potatoes. Set to one side.

* Step 2

In a saucepan, melt the marg then add the flour, stirring to soak up the marg. If the roux is quite wet, add a little more flour until it looks like the photo below.

* Step 3

Slowly add the milk, stirring continuously after each addition to ensure no lumps. After you’ve added about half the milk, turn the heat up and bring it to a boil. As the sauce thickens, whisk with a balloon whisk to stop it clumping.

* Step 4

When the sauce has thickened, add the rest of the liquid until you have a sauce of pouring consistency. Let it come up to the boil again and stir while it bubbles for a few minutes. Turn the heat down and add the cheese. Add nutmeg and seasoning to taste.

* Step 5

Lightly grease a baking dish, then layer up your potatoes into the dish.

* Step 6

Pour the cheese sauce over the top, cover with foil and bake at 160 C for 1 hour. Remove the foil and turn up the heat to 200 C and let the bake brown for about 20 mins. Check the potatoes are cooked through before serving.