Creamy Vegan Potato Dauphinoise

Name: Creamy Vegan Potato Dauphinoise
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6
Ingredients: 4 large floury potatoes, peeled and finely sliced; 270 ml vegan cream alternative; 350 ml plant milk; 2 cloves garlic; 4 sprigs thyme sprigs, leaves picked; 1 to taste salt and pepper

A luxurious and comforting plant-based version of the classic French gratin. Thinly sliced potatoes are slow-baked in a garlic and thyme-infused cream for a perfectly tender, golden-brown finish.

Servings6 Portions

Prep Time20 Mins

Cook Time90 Mins

Difficulty

Easy

Ingredients

floury potatoes, peeled and finely sliced
4 large
vegan cream alternative
270 ml
plant milk
350 ml
garlic
2 cloves
thyme sprigs, leaves picked
4 sprigs
salt and pepper
1 to taste

Step-by-Step Instructions

Preheat your oven to 160°C (140°C fan/gas mark 3). In a medium saucepan, combine the vegan cream alternative, plant milk, picked thyme leaves, and crushed garlic.

Warm the mixture over low heat until it is just steaming. Do not let the liquid come to a boil, as this can affect the texture of the cream.

Arrange the finely sliced potatoes in layers in a medium baking dish (about 20 x 20 cm). Season each layer generously with salt and black pepper as you go.

Pour the warm cream mixture over the potatoes, ensuring all the layers are completely submerged in the liquid.

Bake uncovered for 1 hour and 30 minutes. The dish is ready when the potatoes are tender when pierced with a knife and the top is lightly golden.

Chef's Tips

For the best results, use a mandoline to ensure the potato slices are uniform in thickness. If the top starts to brown too quickly before the potatoes are soft, cover the dish loosely with foil for the final 20 minutes of baking.