Recipe Dairy-free classic potato bake : Easy, Special and Delicious

Recipe Dairy-free classic potato bake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Dairy-free classic potato bake. This Recipe Dairy-free classic potato bake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Dairy-free classic potato bake was necessary 20m, cook 1h 25m and serving 6. Attention: allergies . Without having to wait long, let's just check the Recipe Dairy-free classic potato bake

With a few clever substitutes, you won't believe this creamy potato bake is dairy-free!

Dairy-free classic potato bake


10 Ingredients












  • 2 1/2 cups unsweetened soy milk










  • 1 small brown onion, roughly chopped










  • 1 garlic clove, sliced










  • 1 dried bay leaf










  • 1 tsp black peppercorns










  • 2 sprigs fresh thyme










  • 1 tbsp gluten-free cornflour










  • 2/3 cup dairy-free pizza shred cheese










  • 1.25kg desiree potatoes, unpeeled, thinly sliced










  • Chopped fresh flat-leaf parsley leaves, to serve









  • Select all ingredients










5 Method Steps








  • Step 1


    Place milk, onion, garlic, bay leaf, peppercorns and thyme in a saucepan over medium heat. Cook, stirring, for 10 minutes or until almost simmering (don’t boil). Set aside for 10 minutes.


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    How to chop and slice onions









  • Step 2


    Strain milk mixture through a fine sieve into a large heatproof jug. Discard solids. Place cornflour in a small bowl. Add 1/4 cup milk mixture. Stir until smooth.







  • Step 3


    Combine remaining milk mixture and cornflour mixture in a clean saucepan. Place over medium heat. Cook, stirring constantly, for 5 minutes or until mixture boils and thickens slightly. Remove from heat. Stir in 1/3 cup cheese.







  • Step 4


    Preheat oven to 200C/180C fan-forced. Grease a 5cm-deep, 20cm round (base) ovenproof frying pan or baking dish.







  • Step 5


    Arrange potato slices, upright, in prepared pan. Gradually drizzle milk mixture over potato, gently tapping the dish on the bench to help distribute it evenly. Season with salt and pepper. Arrange remaining cheese in between potato slices. Cover with baking paper, then foil. Bake for 40 minutes. Uncover. Bake for a further 30 minutes or until golden. Stand for 10 minutes. Sprinkle with parsley. Serve.



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