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Potato Sunflower Bake
Ever tried making Potato Sunflower? Special way to bake potatoes with your favourite Violife flavours. Perfect taste, perfect texture, you'll love this!
Cooking time30 minutes
Prep time1 hour
DifficultyMedium
Servings4 portions

- 150 g Violife le rond Camembert flavour
- 20 g Violife prosociano grated
- 50 g Violife vioblock
- 250 ml vegan cream
- salt and pepper
- 7 - 8 medium potatoes peeled and sliced with a mandolin very thinly
- 3 sundried tomato chopped
- fresh thyme leaves
- In a cup, mix together the vegan cream, VIOBLOCK, Prosociano, salt and pepper.
- Arrange the potatoes in a circular shallow baking dish creating a flower like shape. Place a small oven safe bowl (the same size as Le Rond) into the center of the baking dish. Pour over the cream mixture and brush over to coat evenly.
- Sprinkle with some extra Prosociano and bake at 180°C for about 45-50 minutes.
- When the potatoes are golden, carefully remove the bowl from the center of the baking dish, place the Le Rond in its place and pop back in the oven for a further 15 minutes, until it has melted nicely.
- Remove from the oven and garnish with thyme leaves and sun-dried tomatoes.
- Dip the potatoes in Le Rond and enjoy!
