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- Crunchy-Topped Dauphinoise Potatoes
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Ingredients
- 500 g of silken tofu, drained
- 500 ml of whole milk(or a non-dairy alternative, if required)
- 4 cloves of garlic
- 2 tsp of smoked sea salt, plus extra for seasoning
- 1 tbsp of dijon mustard(or use nutritional yeast)
- 1 vegetable stock cube
- 1 tbsp of cornflour
- 1 bay leaf
- 1 kg of potatoes, washed, skin on, thinly sliced (3-4mm thick)
- 1 large onion, thinly sliced (3-4mm thick)
- 80 g of stale bread, pulsed to coarse crumbs (or use prepared breadcrumbs)
- 80 g of mixed nuts, chopped into coarse crumbs (we used almonds and pecans)
- 6 sprigs of thyme, leaves picked
- 2 tbsp of olive oil