Potato Gratin Recipe

"The potatoes soak up all the flavour, becoming rich and creamy, as they cook in this Garlic, Thyme, Caraway & Mustard Infused Califia Farms Original Oat Milk, delicious!" says Tom Walton.

Serves 4-6

Ingredients :

500ml Califia Farms Original Oat Milk
6-7 sprigs of thyme, leaves, removed
1 tbsp toasted caraway seeds
3 clove garlic, roughly chopped
1 heaped spoon Dijon mustard
Salt, pepper
6-7 medium red skinned potato, peeled
2 brown onions, thinly sliced
2 tbsp extra virgin olive oil
1 cup vegan melting cheese
2 tbsp chives finely chopped

Method:

1. Preheat an oven to 210C.
2. In a small saucepan, combine the oat milk, half the thyme leaves, caraway, garlic, mustard, and season to taste with salt and pepper. Bring to a simmer then remove from the eat to cool slightly.
3. Slice the potatoes 3mm thick on a mandolin and place into a large mixing bowl with the onion and a little salt and pepper. Add the infused oat milk and mix to combine everything.
4. Layer the potato mix evenly into a 30cm square (or similar sized) baking dish and pour over everything form the mixing bowl and gently press the potatoes down to compact them. Lay a piece of baking paper over the surface of the potatoes and place into the oven to cook for 1 ½ hours, until the potatoes are soft and slightly caramelised on top.
5. Remove from the oven, remove the baking paper and scatter over the cheese. Return the gratin to the oven and cook until the cheese is lightly golden and melted.
6. Serve the gratin scattered with chives and the remaining thyme leaves

More info:

Tom Walton is a chef and dad from Bondi, Sydney with a focus on family friendly and plant-based delicious recipes. Follow his Instagram here: @cheftomwalton. For more details on Califia Farms visit: califiafarms.com.au or head to @califiafarmau