IT IS DAT TIME. Gluten and lactose free, possibru to make vegan:
INGREDIENTS:
- 1kg potatoes, peeled and thinly sliced
- 1 large celeriac, peeled and thinly sliced same size as potato slices
- 10 thyme sprigs, thyme taken off of sprigs
- bunch of chives, finely chopped
- 4 garlic cloves, mashed
- nutmeg, grated (fresh is best)
- black pepper
- white pepper
- 200ml chicken stock
- 400ml coconut milk including the water
- vegan cheese (mine is made out of lupine and potato starch)
- 2 eggs
VEGAN ALTERNATIVE (tp2020):
- leave out eggs
- Use vegetable stock.
GEAR:
- oven
- 2 large bowls
- large oven dish
- aluminum foil
- patience (1h cooking time)
- peeler
- kitchen knife
PREPARATION:
0) Pre-heat oven to 200 celcius.
1) Take two bowls, make two batches of sauce, one for each bowl:
In each bowl: 200ml coconut milk, 100ml chicken stock, half of the thyme and chives, black and white pepper to taste, 2 mashed garlic cloves, 1/2 of a nutmeg scoop, 1 egg.
2) In one bowl, add the celeriac slices. In the other bowl, add the potato slices. Mix together slices are evenly covered in sauce.
3) Take a large oven dish. Cover the sides and bottom with olive oil.
4) Make the layers, celeriac then potato, etc. After every layer, drip over a bit of sauce. If you do not do this, it will not cook properly because the sauce transmits heat throughout the dish.
5) Finally, after all the layers are in, put over the remaining sauce.
6) Put in oven at 200 celcius uncovered for 40 min. (look in between.. if it gets to dark quickly, lower temperature)
7) Put over aluminum foil and cook for another 20 min at 200 celcius.
put over vegan cheese and put back in for 8 minutes until cheese is melted.
9) EAT IT
