Step 1

Preheat the oven to 200° C / 390° F no fan (or 180° C / 355° F on a fan setting).

Step 2

Heat up a large cast iron skillet on low heat, add a tablespoon of olive oil (15 ml) and a tablespoon of vegan butter (15 g).

Step 3

Once vegan butter melts, add shallots and sautee them on low heat until softened, then add garlic, chopped rosemary leaves and thyme.

Step 4

Sautee on low heat, stirring frequently, until garlic has softened (don't let it brown) then remove them from the skillet and set aside.

Step 5

Wash the potatoes well, dry and slice evenly using a mandolin, on 3 mm / 1/8" setting. If your potatoes have thick or very blemished skins, you may want to peel them first.

Step 6

Add another tablespoon of oil and vegan butter to the same skillet (no need to wash it).

Step 7

Once vegan butter melts, whisk in potato starch. Carry on whisking for 60 more seconds allowing the mixture to bubble gently.

Step 8

Gradually add plant milk (hold a splash of it back to dilute miso with) while whisking. Allow the mixture to come to a gentle simmer to thicken.

Step 9

Season with miso diluted in a splash of plant milk, nutritional yeast, nutmeg, black pepper and salt.

Step 10

Return fried garlic and shallot mixture to the skillet and give everything a good stir. Adjust the seasoning to taste remebering that potatoes have not been seasoned, so don't be scared to overseason the mixture a little.

Step 11

Arrange partially overlapping potato slices in a circular pattern so that approximately a third of the slices is visible above the liquid. Brush the exposed potatoes with olive oil, sprinkle the top with black pepper and a few more thyme leaves.

Step 12

Cover the pan with a piece of kitchen foil and bake for 20 minutes.

Step 13

Remove the foil, carry on baking for 10 minutes then increase the temperature to 220° C / 428° F for the last 10-15 minutes or so. The dish is ready when potatoes are cooked through, all of the excess liquid has evaporated and the top is lightly golden.