Creamy Vegan Potato Bake with Thyme
Ingredients
- 1/2 onion
- 1 clove garlic
- 2 tablespoons vegan butter
- 1.5 cups plant milk, any variety
- 1 cup vegetable broth
- 2 tablespoons flour
- 700g potatoes
- Salt and pepper, to taste
- Fresh thyme
Preparation
Preheat the oven to 200C/400F.
Wash and thinly slice the potatoes; chop the onion and garlic.
Mix the vegetable broth and plant milk in a bowl.
Melt 1 tablespoon vegan butter in a saucepan over medium heat.
Sauté the onion and garlic until softened.
Add the flour and cook, stirring, for 1 minute.
Gradually whisk in the vegetable broth and plant milk mixture.
Simmer the sauce over low-medium heat until thickened and creamy, stirring occasionally.
Grease a baking tray with 1 tablespoon vegan butter.
Arrange the sliced potatoes in the baking tray.
Pour the creamy sauce over the potatoes.
Bake for 1 hour and 10 minutes, or until the potatoes are golden and tender.
Let cool before serving.
Garnish with fresh thyme, salt, and pepper.
