I think everyone can get excited for a creamy dreamy potato bake! Meet the ultimate make ahead sidekick to your Vegan Wellington, and an essential part of our Very Vegan Christmas menu.

The trick to ultimate deliciousness here is standing the potatoes upright in the pan, meaning loads of crispy, crunchy edges. Enriching the coconut milk base with nutritional yeast and dijon mustard will give your sauce a cheesy richness that’s hard to resist.

Follow our Very Vegan Christmas prep list to make Christmas day an absolute breeze.

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!

Ingredients

8 medium sized potatoes

1 medium sized onion

2 cloves of garlic

1 can of coconut cream

1 tbsp of Djon mustard

2 tsp nutritional yeast

1 tbsp of vegetable stock

1/2 cup of water

1 tsp of picked thyme

1 tbsp of flour

salt & pepper to taste

 

Method

Preheat your oven 180 degrees

Peel and thinly slice the potatoes with a mandolin or very carefully with a sharp knife and then set aside.

Add your thinly sliced onions and finely chopped garlic to a pan and fry until they are soft. Once they are soft, add a tablespoon of flour to the onion mix to form a roux.

Add 1 can of coconut cream followed by 1 tbsp of mustard and 1 tbsp of veg stock. Stir well. Let your sauce simmer for 5-8 minutes, stirring regularly.

Thin the sauce out if necessary by adding in some water very slowly until you have a sauce the thickness of pouring cream. As Goldie locks would say, “not too thick, and not too thin, but juuusst right!”.

Add in some salt and black pepper to taste followed by a teaspoon of  finely chopped thyme.

Remove the pan from the heat and let it cool down for a little bit. You don’t want to burn your hands! Once the sauce is slightly cooled, add in your thinly sliced potatoes and mix through with your hands. Don’t be afraid to get messy!

Place your now creamy sliced potatoes upright into a medium sized oven dish. Try and use potato rounds that are similar in size so they can all golden evenly. You may need to remove some excess cream to avoid the bake from bumbling over.

Once your dish is filled, cover it with tin foil and place it in the oven to bake for 40 minutes pr until the potatoes are soft. Once the potatoes are soft, remove the tin foil and bake for a further 10 minutes to golden the top layer.

And voila! The most deliciously creamy potato bake! Enjoy!


Chef Jess

Residing in Cape Town, South Africa, Chef Jess Bunn has cooked around the world absorbing an abundance of techniques and gaining a great deal of knowledge from each of her adventures. Chef Jess, whose cutting edge knowledge of food trends has earned her the respect of many corporate clients, is well known for her attention to detail and penchant for providing outstanding service to her clients.

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