This is the perfect dish to take to a family or friends BBQ. It is an instant crowd pleasure and your vegan or allergen friends will thank you for it.
Prep time: 15 minutes
Bake time: 60minutes
6 large white potatoes
2 X 400ml cans of coconut milk
1 onion thinly sliced
3 cloves of garlic
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
2 tablespoon of gluten free flour
1 tablespoon of vegan butter
1 teaspoon of cracked pepper
2 teaspoons of salt
1 teaspoon of coconut oil
Preheat your oven to 190C fan forced and lightly grease a baking dish.
Peel and finely slice your potatoes. Using a mandolin will result in a more even thinner slice. Cover potatoes in cold water and put aside.
In a saucepan, heat coconut oil over medium heat. Add in your onion and garlic and cook until lightly browned.
Push the onion and garlic to one side of the pan and then add in your butter. Once the butter is melted quickly stir in the flour, stirring until thick.
Add in your coconut milks to the saucepan and mix until the flour mixture is dissolved.
Add in your dried herbs, salt and pepper and simmer for 5 minutes.
Coat the bottom of the baking dish with one scoop of the coconut milk mixture.
Drain the potatoes and then add ⅓ of the potatoes to the baking dish. Overlapping each slice about halfway. Then add ⅓ of the coconut milk mixture on top. Repeat these layers two more times, so that the final layer is the coconut milk mixture.
Cover in foil and bake in the oven for 45 minutes. Then uncover and cook for a further 15 minutes or until golden brown.
Let it cool for 10 minutes and then serve. Enjoy!
If you want to reduce the fat content in this dish you can remove one of the cans of coconut milk and add water instead. Or you can use light coconut milk.