Ingredients:
- 500 ml plant cream
- 150 ml plant milk
- 1/2 tsp nutmeg
- 4 garlic cloves, minced
- 2 tsp fresh thyme
- 2 tsp plant butter
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 800g maris piper potatoes
- 100g vegan cheese

Method:
1. In a pot warm through the cream, milk, garlic, thyme, butter, mustard, salt, pepper for 20 minutes.
2. In the meantime, peel and slice the potatoes to approx 3mm thick. Use a mandolin or knife.
3. Use a ladle and add a scoop of the cream mixture to a 10.5 x 20cm oven dish, layer with sliced potatoes then repeat the process until everything is used up.
4. Add a sheet of parchment paper then bake in a pre heated oven 175ºc for 45 minutes.
5. Grate some vegan cheese then once the 45 minutes are up, remove the parchment paper and layer the cheese. Pop it back into the oven for 10-15 minutes.
6. Once done allow to stand for 5 minutes then serve up and enjoy!

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