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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!
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![Cooktime]()
Cooking time30 minutes![Preptime]()
Prep time1 hour![Difficulty]()
DifficultyMedium![Servings]()
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!
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