Gratin dauphinois with grated Joy

INGREDIENTS
- 5 large au gratin potatoes (about 1kg)
- 3 large sweet potatoes
- 1 bag of grated Joy
- 80cl of liquid soy cream
- 2 cloves of crushed garlic
- 2 tsp. white miso
- 2 tbsp. nutritional yeast
- 1/4 tsp. teaspoon grated nutmeg
- 3/4 teaspoon salt (adjust to taste)
- A pinch of Espelette pepper (or sweet paprika)
- Olive oil
- Pepper
- Vegetable milk
- Margarine
- A small sprig of fresh rosemary

RECIPE
Select potatoes and sweet potatoes of the same size. Oil a large casserole dish. Peel the potatoes and sweet potatoes.
Using a mandolin, grate thin slices of potato and sweet potato. Make successive, tightly packed rows of potatoes and then sweet potatoes.
Add a little finely chopped garlic and rosemary between the layers while assembling.

Preheat the oven to 180°C on fan oven.

In a bowl, pour the soy cream, remaining crushed garlic, nutritional yeast, miso, nutmeg, chilli, salt and pepper. Mix with a whisk.
Pour the mixture over the potatoes and sweet potatoes. Then add a little vegetable milk (in this case soya) around the edge of the gratin.
For a nice "gratin" effect, add a generous layer of grated Joy in the middle of the gratin, then pour a little soya cream over it, a few dabs of margarine, and season with salt and pepper.

Place in the oven, cover with baking paper and bake for 30 minutes. Remove the paper and bake for another 40-45 minutes, until the potatoes are fork-tender. Leave to cool for 5-10 minutes before serving with a nice salad.

- Recipe by Eva @thefrenchcoconut -