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+ servings

Potato Bake - Gluten free and vegan

Prep Time 1 hr
Cook Time 30 mins
Course Main Course, Side Dish
Servings 6 people


  • 2 large onions
  • 6 cloves of garlic
  • 1 tsp of salt
  • 1 kg of potatoes scrubbed and boiled
  • 400 g of coconut cream
  • 2 eggs (don't add eggs for vegan version)
  • 1 teaspoon of French mustard


  • Boil the potatoes whole and then let them cool in the fridge.
  • Slowly sweat down the onions, garlic and salt in a little butter or oil in a frying pan until caramelised.
  • Turn on the oven and heat to 180°
  • Slice the cooled potatoes into ½ cm thick.
  • Grease a baking dish (I use an enamel baking dish for the best results.
  • Layer the potato and onion until you reach the top of the dish making sure you end with a layer of potato.
  • Blended the coconut cream. Eggs and mustard together and then pour the mix over the layered potato and onions. For a vegan version simply don't add the eggs.
  • Pop the dish in the oven and cook until firm and golden brown on top.
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