Ingredients:
• 1 kg of gold/white potatoes sliced into rounds -0.5- lcm thick• 1 tablespoon ghee, plus a little more for greasing
• 1 medium-large brown onion, peeled and diced
• 3 cloves garlic, crushed
• 400ml + 270ml cans of coconut cream
• 1 teaspoon mustard
• 2 tablespoons nutritional yeast
• 1 1/2 teaspoons Himalayan sea salt
• 1/2 teaspoon cracked black pepper
• 1 tablespoon fresh thyme leaves, plus more for garnishing
Optional: Cheese
Method:
1 Preheat your oven to 1800C and grease a 18cmx25cm casserole dish with a bit of the ghee.2. Heat a large skillet over medium heat and add the rest of the ghee.
3. Once hot. add the onions and the garlic to the skillet and cook for 3-5-minutes until soft, being careful not to burn.
4. While stirring, pour in the coconut cream, then add the mustard, nutritional yeast, salt, pepper, and thyme.
5. Stir to fully combine and cook until thickened, removing from the heat just before the sauce comes to a boil.
6. Place a layer of the potato slices evenly in the bottom of the greased casserole dish. sprinkle with a pinch of salt and peppere then cover evenly with some of the sauce mixture (you can add a sprinkle of cheese at this point if wanting to).
7.Arrange another layer of potato slices on top of the sauce, sprinkle with a pinch of salt and pepper, then cover with the some more of the sauce (add some more cheese if desired).
8. Repeat until all the sauce is used, or the casserole dish is full, making sure you finish with a layer of sauce on the top.
9. Cover the casserole dish with a baking tray (or alfoil) and bake In the preheated oven for 30-minutes, then remove the baking dish from the top and bake uncovered for another 25-30-minutes, or until the top is golden brown and the potatoes are cooked through.
10. AIlow the dish to cool for at least 10 minutes before serving
