50g/1¾oz dairy-free margarine, cut into small pieces
250ml/9fl oz/1 cup soya cream
100ml/3½fl oz/scant ½ cup gluten-free and dairy-free stock
5 rosemary sprigs, plus 2 more sprigs, finely chopped (optional)
sea salt and freshly ground black pepper
Method
Preheat the oven to 180˚C/350˚F/Gas 4 and grease a large baking dish. Cover the base of the dish with a layer of potato slices placed vertically and repeat with a layer of slices placed horizontally. Sprinkle with a little salt and pepper and repeat until all the potato has been used.
Pour the soya cream and stock into a jug, add the extra chopped rosemary if using, and whisk to mix together. Sprinkle the margarine over the top of the potatoes and pour the cream mixture over the top. Bake for 40–45 minutes until starting to turn golden brown and the potatoes are tender. Serve hot.
Recipe by Grace Cheetham at https://www.gracecheetham.com/gluten-free-dairy-free-potato-dauphinoise