Vegan Portuguese Creamy Potato Bake

🛒 Ingredients

• #Potato Base;
• 900 g firm potatoes (Maris Piper or similar), peeled and sliced thinly
• 1 small onion, finely diced.. 2 cloves garlic, crushed.. 1 tbsp olive oil
• #Creamy Vegan Sauce;
• 500 ml unsweetened plant milk (oat or soy works best)
• 100 ml thick coconut cream.. 3 tbsp cornstarch mixed with 4 tbsp cold plant milk
• 2 tbsp nutritional yeast (for rich cheesy flavour).. 1 tsp sea salt
• ½ tsp ground black pepper.. ½ tsp ground nutmeg (authentic touch).. 1 tbsp vegan butter or olive oil
• #Topping;
• 4 tbsp fine breadcrumbs.. 1 tbsp fresh parsley, chopped
• Extra pinch of nutmeg

👩‍🍳 Instructions

1. 1

   Prep & sauté: Preheat oven to 180 °C (350 °F). Heat olive oil in a pan, sauté onion until soft, add garlic and cook for 1 more minute — do not brown. Layer half the potato slices evenly in a greased baking dish, scatter over the onion and garlic mix, then top with remaining potatoes.

2. 2

   Make the sauce: In a saucepan, warm plant milk, coconut cream, vegan butter, salt, pepper, and nutmeg over medium heat. Slowly stir in the cornstarch mixture and nutritional yeast, whisking constantly until the sauce thickens into a smooth, creamy consistency with no lumps.

3. 3

   Assemble: Pour the hot sauce evenly over the potatoes, ensuring all slices are well covered. Sprinkle the breadcrumbs over the top for a golden, crunchy finish.

4. 4

   Bake: Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for another 15–20 minutes until the potatoes are tender when pierced, the sauce is bubbling, and the top is crisp and golden.

5. 5

   Finish & serve: Scatter with fresh parsley and a light dusting of nutmeg. Rest for 5 minutes before serving so the sauce sets perfectly.