Creamy Pumpkin Dauphinoise

Preheat your oven to 180˚C (fan setting). Prepare the ingredients: peel and slice the garlic (4 cloves) and white onions (3 large). Peel and thinly slice the Piper potatoes (6 Maris) and immediately place them in [ice water] to prevent browning. Slice the pumpkins (3 mixed).

Make the dauphinoise cream: pour vegan cream (270 ml) and plant milk (350 ml) into a small saucepan. Add the fresh thyme (4 sprigs), fresh rosemary (4 sprigs), garlic (4 cloves), and [to taste white pepper]. Bring the mixture to a gentle simmer.

Assemble and cook the dish: in a large casserole pan, add the sliced white onions (3 large) with sugar (2 tbsp) and plant butter (1 tbsp). Cook until caramelised, then remove the onions from the pan. Layer the Piper potatoes (6 Maris), pumpkins (3 mixed), caramelised onions, plant cheese (100 g), [to taste salt], and [to taste black pepper], repeating the layers until all ingredients are used. Pour the dauphinoise cream over the layers. Top with more [plant cheese]. Cover the pan with a lid and cook in the preheated oven for minutes (45). Start 45m timer

For gratination, remove the lid and continue to cook for another minutes (15) until golden brown and bubbling. Start 15m timer