Creamy Potato Bake

Written by Emma Wannell

Creamy Potato Bake5 large potatoes, peeled and sliced evenly (long-ways) – parboiled and drained
4 tablespoons Nuttelex (plus a few knobs for later)
4 tablespoons plain flour
2 cups of milk (your choice, I use whatever I have in the fridge at the time, e.g. soy or almond) – plus a little extra for later
Whatever seasonings you like, I used: 2 tsp salt, 2 tsp pepper, 2 tbs herbs (I used thyme and parsley), 2 tbs nutritional yeast, 1 tsp mustard, 1 tsp onion powder, 1 tsp minced garlic

1. Pre-heat oven to 200C. Melt nuttelex in saucepan
2. Whisk in flour until a doughy ball forms (I cooked for about 5 mins)
3. Whisk in milk, half a cup at a time
4. Add seasonings and cook mixture for 5 minutes, stir regularly to make sure the bottom doesnt burn. You don’t want it boiling. Add more milk if it is too thick you want to be able to pour it over the potatoes but still have it creamy.
5. Layer sauce and potatoes in a casserole dish, starting with a small amount of sauce on the bottom and also finishing with sauce on top.
6. Pour over a little more milk. Top with fresh parsley and a few knobs of nuttelex.
7. Cover dish with aluminium foil and cook in oven for 45 minutes or until cooked through.
8. Let it sit out of the oven for around 10 minutes before serving.

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