125ml vegetable stock
carton lactose/dairy free double cream
150ml lactose/dairy free milk
1 tbsp garlic infused oil
1 bay leaf
a knob of lactose/dairy free butter butter
800g potatoes, peeled and thinly sliced
1 tbsp chopped chives
1 sprig fresh rosemary
85g lactose free vegetarian cheddar, grated
Pour the stock, lactose/dairy free cream and milk into a small saucepan, add the garlic infused oil and bay leaf and bring to the boil.
Remove from the heat, cover and let the flavours infuse while you get on with the rest of the dish.
Preheat the oven to 180C/gas 4/fan 160C. Butter a 2 litre gratin dish well.
Mix the potatoes and herbs together in the dish, and spread out in an even layer.
Pour over the stock mixture and tuck the bay leaf in the middle. Season and sprinkle with the vegetarian cheese.
Stand the dish on a baking tray to catch any spills. Loosely cover with foil and bake for 30 minutes.
Test the potatoes with a knife – they should be just beginning to soften.
Remove the foil and bake for another 35-45 minutes, spooning some of the stock mixture over every now and again until the potatoes are tender.
Cool for 15 minutes before serving.
Recipe adapted from: Good Food