Vegan potato gratin

INGREDIENTS:

35 ml / 2½ tbsp olive oil, divided

30 g / 2 tbsp vegan butter (or more olive oil)

2 shallots, diced finely

3 garlic cloves, diced finely

1 sprig of fresh rosemary, leaves chopped small

4 sprigs of fresh thyme, leaves only

750 g / 1.6 lb starchy (not waxy) potatoes

1½ tbsp / 18 g potato starch*

360 ml / 1½ cup soy, almond (or other plant) milk*

2 tsp white miso paste

2 tbsp nutritional yeast

heaped ¼ tsp ground nutmeg, adjust to taste

generous amount of black pepper, adjust to taste

¾ tsp coarse salt (I used Maldon), adjust to taste

METHOD: