- 2lb 8oz potatoes, peeled and sliced
- 1/2 oz fresh rosemary
- 2 medium onions, thinly sliced
- 10 fl oz (1/2 pint) hot stock made with Marigold vegan bouillon powerder
- 5 fl oz (1/4 pint) oat milk
- 3 Tablespoons olive oil
- salt and pepper
Pre-heat the oven to 180 degrees Celsius and lightly grease an 11 x 8 x 2 inch ovenproof dish with olive oil.
Prepare the rosemary by bruising it first in a pestle and mortar. Then chop 2/3 of the leaves finely.
Arrange a layer of potatoes, then onions, in a dish, followed by a scattering of chopped rosemary and salt and pepper. Repeat this 2 more times, then finish with a layer of slightly overlapping potatoes.
Mix the stock and oat milk together and pour over the potatoes, then scatter the whole rosemary leaves over the top. Drizzle the olive oil over everything and then put the dish on the highest shelf of the oven. Cook for 50-60 minutes until the top is crisp and golden brown.
This recipe has been adapted from Delia’s Vegetarian Collection by Delia Smith