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- Ingredients
- Recipe
- Potato1500 g
- Chopped Onion1 unit(s)
- Minced Garlic Cloves4 unit(s)
- Fresh thyme stalks5 unit(s)
- Chestnut milk800 ml
- Wheat flour4 tablespoon
- Olive oil6 tablespoon
- Nutritional yeast4 tablespoon
- Salt and pepper to taste
- In a deep pan add two tablespoons of oil and the onion. When translucent, add the garlic and thyme leaves and fry until golden. Reserve.
- In the same pan add the remaining oil and flour and stir until you get a dough. Add the chestnut milk little by little and dissolve in the mixture. Once all the milk has been added, stir with a whisk until obtaining a thick sauce. Add the yeast, salt and the stir-fry and mix well and turn off the heat.
- Slice the potatoes using a mandoline. Start with a layer of potato, season with salt and pepper, make another layer of potato, season again and add a layer of sauce. Repeat this process until all the potatoes are used up, reserving a generous amount of sauce for finishing.
- Bake at 240°C for 20 minutes or until the potatoes are tender. After this period, place the oven on the grill function and leave for another 15 minutes until a golden crust forms.
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