2 tbsp Sage Leaves

Large pinch of salt

½ tsp Ground Black Pepper

3 lbs Potatoes, peeled and thinly sliced

1 large onion, thinly sliced

2 cups shredded Daiya, cheddar flavour

1 cup vegan cream or ¾ cup cashew cream

1 cup vegetable stock

• Preheat oven to 400°F.
• Mix sage, salt and pepper in a small bowl.
• Layer 1/3 of the potatoes and ½ of the onion in a lightly greased 13 x 9-in baking dish.
• Sprinkle with 1 tsp of the sage mixture and 1/3 of the shredded Daiya. Repeat layers. Top with remaining potatoes, sage mixture and Shreds.
• Stir stock and vegan cream in a medium bowl with wire whisk until well blended. Pour evenly over potatoes.
• Bake 45 mins to 1 hour or until potatoes are tender and top is golden.