Dauphinoise Potatoes

Dauphinoise Potatoes

Chava Eichner says: ‘It’s always amazing when a recipe with so few ingredients turns into such a delicious dish. The smell of the garlic cream is mouth-wateringly good when it bakes in the oven. Just right for a Christmas side dish or with your Sunday roast.’

Gluten free
Wheat free
Freezable
Cheap
Kids recipe

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Preparation time

9 min

Cook time

1 hr 10 min

Total time

80

Meal

  • vegetable-side-dishes

Servings

6-8

Ingredients

  • 1.2 kg potatoes (e.g. Maris Piper)
  • 350ml dairy-free cream (I used Oatly Oat cream but Alpro or Provamel would also work)
  • 350ml soya, almond or other unsweetened plant milk
  • 3-4 cloves of garlic, crushed
  • ½ tsp nutmeg (ideally freshly grated but otherwise ground is fine)
  • Salt and pepper, to taste
  • 200g vegan cheese, grated (optional)
  • Vegan Parmesan (eg Violife Prosociano or use pre-grated eg Angel Food, Flavour Fusion or Follow Your Heart – optional)

Instructions

  1. Pre-heat the oven to 180˚C/350˚F/Gas Mark 4.
  2. Peel the potatoes and use a mandoline cutter to slice them finely. If you don’t have a mandoline cut them as thinly as you can manage and adjust the baking time to be sure the potatoes are cooked all the way through.
  3. Blend the oat cream, soya milk and crushed garlic in a large pot. Season with salt, pepper and add the nutmeg. Potatoes absorb a lot of the seasoning from the creamy sauce. It’s worth adding a little more salt than you would usually expect.
  4. Add the potatoes and stir gently until the slices are evenly coated with the creamy sauce.
  5. Transfer the potatoes into a large oven-proof dish with a slotted spoon and flatten the surface. Pour the remaining cream over the dish. If you’re not using vegan cheese then jump to method point 7.
  6. If using vegan cheese then evenly sprinkle over the top of the dish along with a handful of vegan Parmesan. Cover with foil and place in the oven.
  7. Bake for 60 minutes. If using vegan cheese then remove the foil after 40 minutes (only necessary to use foil with the vegan cheese option).
  8. If needed, bake the dauphinoise potatoes a little longer until they become golden brown. Use a sharp knife to check if the potatoes are soft before serving.
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