Potato, onion and cream gratin with a crunchy panko topping

Peel the potatoes, wash them and cut into thin slices using a knife or mandoline.

Peel and dice the garlic, add to a pan with the cream, oat milk and soy sauce, and bring the mixture to the boil. Drain the sweetcorn and add it to the cream mixture along with the potatoes. Bring to the boil and cook for 2-3 minutes. Add the cheese, allow it to melt and season the mixture with nutmeg, pepper, paprika and cayenne pepper.

Peel the onions, cut into rings and fry in hot oil until they are golden brown. Add the Teriyaki BBQ-Sauce with Honey, bring to the boil briefly and season with pepper to taste.

Preheat the oven to 180℃ (160℃ fan). Wash and trim the mangetout. Layer the onions and mangetout with the potato mixture in a gratin dish.

Dot the gratin with knobs of butter and sprinkle the panko breadcrumbs and sunflower seeds on top. Bake in a preheated oven for approx. 30 minutes and serve.