Potato Bake

I apologise for using the same photo I used for the white sauce post!

Serves 6

You will need:
Large Pyrex dish, baking dish or lasagne dish, saucepan and small mixing bowl.

Preparation - 30 minutes
Cooking - 1 hour


Potato Ingredients:

8-10 (Approximately 1 kg) Baking potatoes (e.g. Sebago), sliced thinly
3 Cloves roasted garlic, chopped finely
1 Brown onion, diced finely.
¾ cup Breadcrumbs and extra nutritional yeast flakes and paprika for topping
Directions:

Line dish with potato slices, sprinkle over onion and garlic

Heat oven to 200 degrees, and make sauce while oven is heating up.


White Sauce Recipe

Ingredients:
1.5 cups vegetable stock
1 cup soy milk
6 teaspoons cornflour (make into paste in 1/2 cup cold water)
2-3 gloves minced garlic (roasted garlic for extra yumminess)
2/3 cup savoury yeast flakes
1/3 cup Nuttelex (optional)
1/4 cup tahini
1/2 teaspoon paprika
¼ teaspoon mustard powder (or 1 teaspoon Dijon mustard)
fresh cracked black pepper to taste
(I don't add salt as the vegetable stock is usually pretty salty)


Directions:

1. Slowly dissolve cornflour, one teaspoon at a time, in 1 cup of cold water/stock in small mixing bowl.

2. In a saucepan slowly dissolve Nuttelex (if using), then lower heat and add flour and water mixture, keep stirring.

3. Add the other cup of stock, slowly heat to the boil then reduce, stirring gently but constantly, add soy milk, savoury yeast flakes and dissolve, add mustard powder, tahini and mix well, add garlic, paprika and pepper.


When sauce is ready:

Pour sauce over potato slices making sure all potatoes are coated well.

Sprinkle breadcrumbs on top, followed by a light sprinkle of extra nutritional yeast flakes and some more paprika.

Cover with foil and bake for 30 minutes, then uncover and bake for a further 30 minutes until golden.