Vegan Dauphinoise Potatoes

Purely because it's French, dauphinoise potatoes makes me feel very cultured and like I should be watching Audrey Hepburn movies, even though it literally is carbs on carbs on carbs with more carbs.

Ingredients:

• 3 large potatoes, pealed
• 75ml of Alpro vegan cream
• handful of chopped chive
• 2 slices of Violife cheddar or mozzarella cheese (or your favourite vegan brand equivalent)
• 2 cloves or garlic, chopped

1. Preheat the oven to 180c or gas mark 4
2. Thinly slice the the potatoes and boil in a pan with water for roughly 5 minutes. This is to soften them slightly, not to cook them.
3. In an oven proof dish, cover the bottom with the softened potato slices
4. Add in a layer of chopped garlic and chives
5. Chop up the vegan cheese and add a thin layer of that
6. Repeat the layers with more potatoes, chives, garlic and cheese
7. When you have reached the top, or run out of ingredients, pour the cream over gradually. It will sink to the bottom over time so keep adding more until it reaches the top layer
8. Cook in the oven for 45 minutes to an hour.

I usually eat this as a snack (because I'm greedy and it tastes nice) but it should be a side dish. You could serve it with a salad on a hot summer evening, or with a nut roast on a cold night in February.