My son is dairy allergic, so apart from me being DF due to health issues, we don’t cook with dairy at home for him as well.
My husband is working from home right now with New Zealand in lockdown. He’s been a busy boy! Not only is he doing his public servant job from MY office now… (lucky thing… my office is beautiful!Shall show you one day soon) but, he’s also spending his spare time gardening, landscaping and cooking!
So, given we can’t order take out… all cafes and restaurants are closed right now in NZ… we are all doing our best to create healthy and interesting meals at home… so we don’t get bored…
The nice thing is that most nights we are coming together with the three teens at the table for our meals… and are spending some great quality time together (so, so nice)… time that’s normally broken up by the kids part time jobs, study or social commitments.
Anyway! Potatoes au gratin was one of our fave meals, but because it’s packed full of cheese and cream is a no no round here. Until tonight!
My clever husband has perfected this vegan recipe… and you will not be dissapointed! It’s super creamy and flavoursome.
You’ll need (feeds 5 with leftovers)
- 10 medium sized potatoes (we used red jacket but any good roasting potato would work)- thinly sliced
- 1 medium white onion – chopped
- 1 cup vegetable stock
- 1 can coconut cream
- 1 cup vegan cheese
- 3 cloves garlic – chopped
- P&S to taste
Peel and thinly slice potatoes. Finely chop onion. Cook potatoes in plenty of salted water, ’till just about done. Fry off onions in a little olive oil till soft and set aside.
Mix coconut cream, garlic, stock, vegan cheese and pepper and salt together. Layer potatoes and onions into a large oven-proof dish. Pour over coconut cream mixture. Top with a little more vegan cheese.
Bake in a fan forced oven at 180 degree C for 45 minutes or until tender throughout and golden on top.