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Vegan dauphinoise potatoes recipe

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This vegan version of the classic dauphinoise potato is just as creamy and the perfect Christmas side dish. Maris Piper potatoes are best here for thin layers. See method

Serves Serves 4 as a main or 6 as a side
Takes 2 hrs plus resting
357 calories / serving
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

1 vegetable stock pot
3 garlic cloves, finely chopped
10g fresh rosemary, leaves picked and roughly chopped
10g fresh thyme, leaves picked
½ tsp freshly grated or ¼ tsp ground nutmeg
500ml vegan single cream alternative
800g Maris Piper potatoes

Low in saturated fat and low in sugar

Each serving contains

Energy
1495kj
357kcal 18%
Fat
17g 25%
Saturates
2g 11%
Sugars
7g 8%
Salt
1.4g 23%

of the reference intake
Carbohydrate 42.3g Protein 5.9g Fibre 5.2g

Method

Preheat the oven to gas 3, 170℃, fan 150℃.
In a lidded saucepan over a very low heat, melt the stock pot in 50ml water. Stir in the chopped garlic, cover and cook for 10 mins, until the garlic has softened. Stir in most of the rosemary and thyme leaves, all of the nutmeg and cream alternative and warm through for 2 mins.
Meanwhile, peel and thinly slice the potatoes about 2mm thick – this is easiest on a mandoline.
Cover the base of a 20 x 25cm baking dish (or similar) with some of the cream mix, then start layering the potatoes and cream mix, slightly overlapping the potato pieces. Season each layer to taste.
Cover the dish with foil then place on a baking tray to catch any drips. Bake in the oven for 1 hr 30 mins, removing the foil for the last 30 mins, until the potatoes are very tender to the point of a knife. Rest for 5 mins before serving. Garnish with the remaining rosemary and thyme.

Make ahead/storage: Can be made up to 2 days ahead and stored covered in the fridge. Leftovers can be stored in an airtight container in the fridge for up to 3-5 days.

See more Vegan recipes