Heat the oven to 160C/140C fan/gas 3. Put the vegan cream alternative, plant milk, thyme and garlic in a saucepan, and warm over a low heat until just steaming, but not boiling.

Layer the potatoes in a medium baking dish (about 20 x 20 x 5.5cm), seasoning each layer well with salt and pepper. Pour over the hot milk mixture, making sure all the layers of potatoes are submerged in the liquid. Bake, uncovered, for 1 hr 30 mins until tender when pierced through the middle with a knife, and the top is lightly golden.