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Vegan Dauphinoise Potatoes
These deliciously creamy vegan dauphinoise potatoes are a decadent treat. Thinly sliced potato layers baked in a garlicky cream sauce with a crispy, golden crust.
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Ingredients
- 1 kg waxy potatoes (I like Charlotte or Maris Peer)
- 250 ml vegan double cream (I used Elmlea Plant Cream)
- 150 ml unsweetened plant milk (soya, oat or nut are all fine)
- 2-3 cloves garlic
- nutmeg
- 4 stalks fresh thyme (or ½ teaspoon dried thyme)
- 30 g dairy-free cheese
- salt and black pepper
- oil or vegan butter for greasing the dish
Instructions
- Peel and thinly slice the potatoes, (see notes below).
- In a large saucepan heat the vegan cream and plant milk. Peel and crush the garlic cloves and add them to the saucepan. Grate in a little nutmeg. Pick the thyme leaves from the stalks and add the leaves to the pan. Bring to the boil.
- Tip the sliced potatoes into the saucepan then simmer for 10-12 minutes. They should be soft and turning floppy, but not completely cooked through.
- Whilst the potatoes are cooking, preheat the oven to 160°C (fan) / 325°F / Gas Mark 3.
- Grease a large ovenproof dish with a little oil or vegan butter. Stir the grated vegan cheese through the potato mixture, then season generously with salt and black pepper. Tip into the baking dish and level out with a spatula.
- Cover with foil then bake for 30 minutes. Then remove the foil and cook for a further 10-15 minutes until golden brown on top and cooked through.
Video
Notes
Slice the potatoes as finely as possible. As I mentioned above, it really is best to use a mandoline or food processor for this job as it is very difficult to get them thin and even enough by hand, to create those lovely creamy layers.
Use a waxy potato variety to ensure the potatoes retain their texture and bite, rather than collapsing into mush. Charlotte, Maris Peer or any variety of salad potato will work well.
If the top doesn't turn golden brown, just pop the dauphinoise potatoes under the grill for a minute or two before serving. Keep an eye on them.... they turn from pale to over-cooked in the blink of an eye!
Nutrition
Serving: 1servingCalories: 200kcalCarbohydrates: 33gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 122mgPotassium: 876mgFiber: 3gSugar: 7gVitamin A: 101IUVitamin C: 16mgCalcium: 59mgIron: 2mg
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