Flora Plant cheezy potato gratin

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1. Slice the potatoes into thin rounds using a knife or mandolin. Submerge in a bowl of water and set aside.
2. Butter the sides of a baking dish and preheat the oven to 200°.
3. Put a large pan over medium heat and add the plant butter. Once melted, add the diced onion and seasoning. Fry until the onion turns lightly golden.
4. Add the minced garlic and herbs and cook for a further 2 minutes.
5. Reduce the heat and add the flour, stirring consistently until the mixture looks like a thick paste.
6. Pour in the oat milk and Flora Plant cream, whisking continuously until fully incorporated, then add the hot stock.
7. Add the nutritional yeast and stir in until blended, then add the nutmeg and black pepper, followed by the grated Prosociano.
8. Bring to a simmer until the Prosociano is fully melted and the sauce is noticeably thicker.
9. Take off the heat and add extra seasoning if desired, note that it will taste salty due to the stock.
10. Drain the potato slices from the bowl of water and dry, then layer in your prepared baking dish.
11. Top with the warmed cream sauce and spread evenly over the potatoes. Sprinkle a good helping of Violife Mozzarella Flavour Grated cheese. Then layer the rest of the potatoes and repeat until all the mixture is used.
12. Cover with foil and place in the oven for 30 minutes, then remove the foil and bake for another 30 minutes or until the potatoes feel soft when spiked with a skewer.
13. Allow the gratin to cool and settle before serving with a topping of crispy onions or fresh chives.