The holidays approaching, this is a wonderful dish that marries well with any meal, it is creamy in texture, and the blends of different spices makes it for a successful dish.
- 6 tsp olive oil
- 1/2 cup finely chopped onion
- 6 cloves of garlic, finely chopped
- 6 tbsp all purpose flour (all purpose)
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp onion powder
- zest of 1/2 of a lemon
- 1 tsp of rosemary
- 1 tsp of thyme
- 1 tsp miso paste
- 2 tsp stoneground mustard
- 4 cups of soya milk at room temp
- 4 large or 8 medium yukon gold potatoes
- Neutral spray oil
- Heat a saucepan over medium heat. Add oil and let it heat up a bit. Add onion and garlic and cook for 2 mins. Add the flour and herbs, black pepper and salt and mix in. Cook for half a minute, add in the lemon zest, miso and mustard and mix in and cook for another few seconds.
- Add in half cup of the milk and mix in, add in the another half cup and mix in so that there are no lumps. Add in the rest of the non dairy milk and mix in and bring to a boil. Cook for 3 mins then take off heat.
- Peel and slice the potatoes into an 1/8th inch thick slices with a Mandolin.
- Oil spray a 10 x 12 baking dish and arrange the slices of half of potatoes overlapping each other. Pour 1/4 of the sauce over them, then repeat the overlapping with the other half of potatoes and lastly pour remaining of the sauce, make sure all potatoes are covered.
- Bake for 1 hour at 350 degrees. Once done broil for a minute to brown the top, it gives it a nice finish.
- I sprinkled the top with dried parsley, but you can certainly choose another herb such a chive
Cristina for Peas and Peace