In a saucepan, melt butter on a medium to high heat, once liquid, combine with vegan cream and garlic powder, stir and combine, then remove from the heat, add in grated vegan cheese and stir to disperse in the creamy mix.
Preheat the oven to 185 degrees. Wash and peel the potatoes, then slicing them into thin 0.5cm slices on a chopping board.
Boil water in a saucepan and par boil these potato slices for 8-10 minutes on a medium heat.
Transfer partially cooked potatoes to an oven dish, then sprinkle on rosemary, salt and pepper, ensuring potatoes are well coated.
Smother the potatoes in the creamy mixture, ensuring potatoes are all coated in cheesy cream, using a serving spoon to spread cream and cheese where needed, being gentle to keep potatoes in tact.
Cover the oven dish with foil and bake for 40 minutes, check to see if the top layer is thick and bubbly, cook for a further 5-10 minutes if needed.
Once cooked, poke a fork in the middle and if soft, they’re ready. Serve and enjoy with your favourite mains.