Dairy Free Potato Bake

Method

1. Heat oven to 180°C and grease a small dish. We used a 14x10 cm glass storage dish.
2. Heat oil over medium heat in a small saucepan and fry off shallots and garlic for 1-2 minutes.
3. Add the almond & coconut milks, salt & pepper, nutmeg, savoury yeast flakes and thyme and simmer gently for 5 mins.
4. Whisk tapioca flour into stock and add to the saucepan, continue whisking until mixture thickens to the consistency of thick cream. Remove from heat and set aside.
5. Lay 1/3 of the potato slices across the base of the prepared dish and cover with 1/3 of the sauce mixture. Continue with remaining potatoes and sauce to make a total of 3 layers finishing with sauce.
6. Cover with foil and place in pre-heated oven for 20 mins. Uncover and continue cooking until nicely browned and potatoes are cooked through.