Pre-heat your oven to 180 degrees Celsius. While this is happening, begin by greasing the inside of a large casserole dish (either with margarine or butter). Heat a large non-stick frying pan without any oil and when hot add the pine nuts, cook stirring constantly until they reach a golden brown colour then remove to a plate. Continue by washing the tomatoes and then using a sharp knife to slice them into round slices. Then remove any hard outer bits of the cheeses and use a blender to finely grate them, mix them together in a bowl and set aside. Change to blade in the blender/kitchen machine to a slicer or prepare a mandolin then peel the potatoes and use to finely slice them all. Finally add the cream replacement, gluten free vegetable stock and white balsamic vinegar to a jug, whisk together and set aside.

Now place the thinly sliced potatoes into the prepared casserole dish to form a layer, then add a layer of tomato slices, top with a little of the dried thyme, some of the pine nuts, salt and pepper then drizzle over some of the sauce and top with some of the cheese. Repeat until you have used up the potato and tomato then top with the remaining sauce and finally cheese. Cover with tin foil then cook in the oven for 1 hour and 15 minutes. After this time, remove the foil and cook for another 40 minutes. Then remove from the oven and wait 10 minutes before serving to plates.