Cheeze & Dill Potato Bake
It's easy to make a potato bake, even a vegan one. And if you slice the potatoes by hand, layering goes pretty fast (food processors do a great job, but the slices are so thin, you're layering forever) 🙂
Prepared by: Eerainuh
Cuisine: vegan
Recipe type: potatoes, side
Serves: 4
Prep time:
Cook/wait time:
Total time:
You need
- 700 gr potatoes, sliced in 1-2mm slices
- Dill, preferably fresh
- salt & pepper
- 1 tbsp of veggie stock powder
- garlic powder, plenty (or fresh garlic, I was just lazy)
- ½ cup plus 2-3 tbsp of hemp milk (or a similarly creamy milk)
- 1 log of Cheezly cheese (I used Blue Cheese), grated
- ½ large onion, sliced
- (gluten free) bread crumbs, enough to cover the top layer liberally
To do
- preheat oven to 200C
- spray or brush your oven dish with oil
- arrange the slices, slightly overlapping, covering the bottom
- add slices of onion and grated cheeze
- tear dill leafs on top, then a good sprinkle of garlic powder, stock powder, pepper and a little salt
- then start again; potatoes, onion, etc...
- finish the last layer with cheeze, a generous sprinkle of garlic powder and some salt, and then a layer of bread crumbs
- cover with foil, bake for 45 min, check if cooked (should be), then take foil off and bake for another 15 minutes or till nice and brown
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