Creamy scalloped potatoes & carrots
- potatoes - 6 big, peeled and thinly sliced
- carrots - 4 medium, peeled and thinly sliced
- garlic - 5 cloves, sliced
- onion - 1 big, sliced
- oat cream - 250 ml
- vegetable oil - 1-2 tbsp
- black pepper
Preheat oven to 200°C. Brush the bottom of a baking dish with oil. Peel the potatoes. Using a mandoline slicer or a sharp knife, slice the potatoes, carrots, onion and garlic cloves very thinly crosswise. Arrange horizontally one layer of potatoes, sprinkle with sea salt and black pepper, arrange another layer of carrots, onion and garlic so continue until use up whole ingredients. Pour the sauce all over the top, cover with a lid or foil and bake for 1/2 hours. Uncover and bake another 30 minutes or until potatoes are crispy and browned on top. Serve immediately and enjoy.
Note: Bring your food to perfection and sprinkle the potatoes with the vegan cheese. Bake until golden, about 25 minutes. Let rest 5 minutes before serving.