Gratin Dauphinois Végétal

Ingredients

• 2 pounds potatoes
• 2 cups almond milk
• 4 cloves garlic
• 1 teaspoon nutmeg
• 1 cup vegan cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme
• 1 medium onion

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Peel and thinly slice the potatoes (about 1/8 inch thick) using a mandoline or sharp knife.

3. 3

   Finely chop the onion and garlic cloves.

4. 4

   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

5. 5

   Add the minced garlic to the saucepan and cook for an additional 1-2 minutes until fragrant.

6. 6

   Pour in the almond milk, then stir in the nutmeg, salt, and pepper. Bring the mixture to a gentle simmer.

7. 7

   In a greased 9x13 inch baking dish, layer half of the sliced potatoes evenly on the bottom.

8. 8

   Pour half of the almond milk mixture over the first layer of potatoes, then sprinkle half of the vegan cheese on top.

9. 9

   Repeat the layering process with the remaining potatoes, almond milk mixture, and vegan cheese.

10. 10

    Sprinkle fresh thyme over the top layer.

11. 11

    Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

12. 12

    After 45 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.

13. 13

    Remove from the oven and let it cool for about 10 minutes before serving.

14. 14

    Serve warm as a comforting side dish.