I love potatoes, anyway you serve them! This lovely dish was a take on scalloped potatoes using Sherry. To be honest, I’ve not found this anywhere, but thought it would be a good change to complement the potatoes. I wasn’t wrong!

Serves:

• 6 serves

Ingredients:

• 1/4 cup dry sherry
• 400 grams potatoes, skins removed
• 2 tsp garlic mince
• pinch dried parsley flakes
• 2 tbs nutritional yeast flakes
• 1 tsp djon mustard
• 1 tbs lemon juice
• pinch vegetable stock
• handful grated vegetarian edam
• handful grated vegetarian reggiano
• roughly chopped mozzarella
• freshly cracked pepper

Instructions:

1. Preheat the oven to 180 degrees celsius.
2. In a jug mix the sherry, garlic, parsley, mustard, flakes, stock and pepper.
3. Cut the mozzarella into cubes and stir into the jug.
4. Slice the potatoes into scallops or thin slices.
5. Place the sliced potatoes into the mixture to ensure that all the potatoes get covered.
6. Pour into a pan and cover with grated reggiano and edam.
7. Cook for around 40 minutes or until golden brown on top.