This potato bake is super easy to whip up with whatever you have available in the pantry.
It’s golden, cheesy (even though it’s dairy free), and is a super delicious food that will keep your family happy!
Egg free Dairy free Nut free Soy free Seafood free Peanut free Tree nut free Gluten free
Prep time: 15 minutes
Cook time: 1 hour
1 tablespoon dairy free spread, for greasing the oven dish
1kg potato, peeled
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoon gluten free all-purpose flour
2 cups rice milk
1/2 teaspoon yellow mustard powder, optional (adds a nice boost of flavour)
1 cup grated vegan cheese
1. Preheat the oven to 200°C bake function. Grease a large oven dish with dairy free spread.
2. Peel and thinly slice the potato. It’s easy to do this using a mandolin, or a food processor, with a fine slice blade attachment.
3. Pop the potato in a large bowl and gently toss through the dried thyme, salt, pepper, and gluten free flour
4. In a small jug or bowl, whisk together the rice milk and mustard powder (if using).
5. Now you are going to create three layers of potato slices in the oven dish. Start by placing a layer of potato across the bottom of the oven dish, pour over a third of the milk mixture, and a small sprinkle of vegan cheese. Then create another layer of potato/milk/vegan cheese. Then add the remaining potato and milk mixture, and top with vegan cheese.
6. Place the dish into the oven, and bake for 1 hour, or until the top is golden and the potato is tender when tested with a knife. The cooking time may vary slightly depending on how thinly you slice the potatoes. If the vegan cheese isn’t golden, then place under the oven grill for a few minutes.
7. Allow to cool for 5-10 minutes before serving. It comes out of the oven molten hot, so be careful!
Alana Scott is an experienced allergy-friendly and low-FODMAP cook and author of The Gut Friendly Cookbook (available from Allergy New Zealand). Her own experience with food allergy and intolerance means she understands how difficult it can be to create delicious and nutritious allergy-friendly food. Find more ideas at alittlebityummy.com
Allergy Today, December 2020.