Peel the potato and slice it thinly.

Peel the garlic and cut into fine cubes.

Mix the plant cream, vegetable stock, garlic and chickpea flour together well.

Season the sauce with salt, pepper and nutmeg. It should have a rather strong taste.

Then start layering by first placing some of the sauce in a large baking dish. Now alternately spread potatoes on top and alternate a little of the sauce until both are used up. The last layer should be the sauce again. Finally, sprinkle the vegan cheese on top and bake in the oven at 180 degrees.

Depending on the thickness of the potatoes and how high they were layered, the whole thing now has to cook for about 30-45 minutes.

After the baking time it is best to let it rest for a short time before cutting the gratin, this will prevent it from spreading.