Summary

Ingredients

• 500 g potato (s), floury cookin
• 3 shallot (s)
• some stalks rosemary
• some stalks thyme
• some oregano stalks
• 200 ml vegetable stock
• 50 g almond butter, liht
• a bit salt
• Nutmeg, grated
• Ground pepper
• some olive oil
• possibly parsley, finely chopped for garnish
• 1 dash agave syrup
• 1 clove garlic

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Instructions

1. Using a vegetable slicer, slice the unpeeled potatoes into approx. 5mm thin slices, and then cook them in a little boiling salted water for approx. 4 minutes.
2. In the meantime, grate the shallots and garlic to the same strength and glaze them in a baking dish with a little olive oil, salt and agave syrup and deglaze with 150ml vegetable stock. Drain the potatoes and carefully mix into the shallots with nutmeg, pepper, oregano, thyme and rosemary, finely chopped.
3. Mix the almond butter with 50ml vegetable stock and season with nutmeg and salt. Generously pour the almond butter over the potatoes with a spoon.
4. Gratinate in the oven at 190 ° C / top heat for approx. 8 minutes until golden brown.