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Stop looking — you’ve found your desert island food. Layer upon layer of potato and sweet potato, harbouring little pockets of creamy, salty, garlic flavour. It’s the stuff of dreams!

You will need

Serves 4

  • 300g Desiree potatoes, sliced (mandolin if possible) 3mm in thickness
  • 300g sweet potato, sliced 3mm in thickness

For the cream

  • 40g margarine melted
  • 1 shallot (or 1/2 a red onion), roughly diced
  • 4 cloves garlic, roughly chopped
  • 3 sprigs thyme
  • 2 bay leaves
  • 1 cup Flora pouring cream (plant–based cream made out of fava beans)
  • 1/4 teaspoon nutmeg
  • Salt and pepper

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20 mins to prep

  1. Step 1

    Preheat your oven to 150°C (fan–forced).

  2. Step 2

    Add the margarine, garlic, shallots, thyme and bay leaves to a pot over medium heat. Heat for 5 minutes or until the onion and garlic have softened and become translucent. Stir occasionally.

  3. Step 3

    Add the cream and bring to a simmer. Turn off the heat. Remove the bay leaves and thyme. Add nutmeg and blitz until smooth.

  4. Step 4

    Rub the bottom of your ovenproof dish with a thin layer of margarine or oil.

  5. Step 5

    Cover the base of the tray with a layer of sweet potato, potato, thyme leaves and a pinch of salt. Repeat until everything has run out, or you have run out of space. Make sure you leave a couple of cm gap from the top of the baking dish for bubble room. Drizzle with olive oil and cover with foil.

  6. Step 6

    Place in the oven and cook for 90 mins. Allow to cool for 25–30 mins before serving.

Recipe: Simon Toohey

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