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Vegan dauphinoise potatoes recipe

Vegan dauphinoise potatoes recipe

1 rating

Created by The Tesco Real Food team

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

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

  1. Preheat the oven to gas 3, 170℃, fan 150℃.
  2. 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.
  3. Meanwhile, peel and thinly slice the potatoes about 2mm thick – this is easiest on a mandoline.
  4. 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.
  5. 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

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