End of Summer Dauphinoise

Gather olive oil, plant-based cream, red onions, tomatoes and baking potatoes.

Gather rosemary, thyme, courgettes, garlic and sweet potato.

Gather brown sugar, corn flour, nutritional yeast, plant-based cheese and balsamic vinegar.

Place the plant-based cream, corn flour and nutritional yeast in a small saucepan and whisk to combine.

Peel and lightly bash the garlic and add to the pan with the thyme and rosemary.

Bring to a simmer then take off the heat and season with a pinch of salt and pepper.

Leave to infuse while you prepare the base.

Peel and finely slice the red onions.

Heat a frying pan over a medium heat with the olive oil and add the red onions with a pinch of salt.

Sauté for 10 minutes until softened, then add the balsamic vinegar and brown sugar, cooking for 5 minutes until sticky and caramelised.

Using a knife or mandolin, thinly slice the sweet potato, baking potatoes, courgettes, and tomatoes into rounds.

Lightly grease the baking dish with the olive oil and arrange the sweet potato, baking potatoes, courgettes, and tomatoes overlapping in one layer in the dish.

Spoon the caramelised red onions, balsamic vinegar and brown sugar over the top of the sweet potato, baking potatoes, courgettes, and tomatoes.

Use a sieve to strain the infused plant-based cream over the sweet potato, baking potatoes, courgettes, and tomatoes, catching the garlic, thyme, and rosemary to discard.

Sprinkle the plant-based cheese over the top and place in the oven (200 C) for 45 minutes uncovered until cooked through and crispy on top.

Cover with foil if it is browning too quickly or place under the grill for a few minutes for a crispier topping.

Leave to stand for 10 minutes before serving.