Vegan potato gratin

Ingredients for 2 servings:

• 500 g floury potatoes
• 3 shallots
• a few stalks of rosemary
• some thyme stalks
• a few sprigs of oregano
• 200 ml vegetable stock
• 50 g almond butter, light
• some salt
• Nutmeg, grated
• Pepper, ground
• some olive oil
• optionally parsley, finely chopped for garnishing
• 1 shot of agave syrup
• 1 clove(s) garlic

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

Using a mandoline, slice the unpeeled potatoes into approximately 5mm thin slices, then cook them in a little boiling salted water for about 4 minutes. Meanwhile, slice the shallots and garlic until golden brown. Place them in a casserole dish and glaze with a little olive oil, salt, and agave syrup. Deglaze with 150ml vegetable stock. Drain the potatoes and carefully mix them with the finely chopped nutmeg, pepper, oregano, thyme, and rosemary. Thoroughly mix the almond butter with 50ml vegetable stock and season with nutmeg and salt. Spoon the almond butter generously over the potatoes. Bake in the oven at 190°C (fan/top heat) for about 8 minutes until golden brown.