These Vegan Creamy Potatoes are a lovely dish, layers of slow cooked potatoes with Vegan Cheese and Cream baked in a low oven for an hour and a half. We use a mix of Vegan Cheeses – Violife Cheddar (which doesn’t melt) and Sheese Mozzarella that does melt nicely. You really do need a slicer on a food processor for the potatoes, unless you have the patience of Job and can do it by hand.
Free From: Dairy, Eggs, Gluten
Vegan Creamy Potatoes
A wonderful side dish, slow cooked potatoes layered with vegan cream and two types of vegan cheese. Cook at 160°C 320°F for 1.5 hours
- April 17, 2020
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Ingredients
- 2 lbs, 1 kilo potatoes
- 3 cloves of garlic
- 450 ml dairy free cream - we use Alpro
- 300 g or 11 oz Vegan Cheese - We mix Violife Cheddar evenly with Sheese Mozzarella
- Salt and Pepper
Directions
- Step 1
- Peel and thinly slice the potatoes, I use a food processor to do this as its fast as well as the best way to get a thin slice
- Step 2
- Place the dairy free cream in a pot, add in the crushed garlic cloves and on a low heat warm the cream so the garlic infuses into the cream, cool and leave to one side
- Step 3
- Mix the cheeses in a bowl and grease a casserole dish
- Step 4
- Put one layer of potatoes into the casserole dish, sprinkle some cheese on top and add in 1/3 cup of cream then top with a sprinkling of cheese. Continue until you are finished the potatoes ensuring that you finish with cheese on top. Season with salt and pepper
- Step 5
- Put into the oven and cook for 1 hour 30 minutes. If you want to reheat at a later day you can part cook this dish, cover with foil, and finish the cooking later in the day.
