Potatoes Dauphinoise


Preparation info

  • Difficulty


  • Serves:


    as a side

Appears in

Easy Vegan

Easy Vegan

By Sue Quinn

Published 2015

  • About

My family, avid fans of potatoes dauphinoise made with milk, cream and cheese, attest to the success of this dish: they love it. The almond milk and cashew cream combine to make such a divinely rich and creamy sauce that the absence of dairy isn’t an issue at all.

PREPARATION: 10 minutes
COOKING: 40 minutes


  • 350 ml (12 fl oz) unsweetened almond milk, plus more for thinning if needed
  • 250 ml (9 fl oz/1 cup) cashew cream diluted with 100 ml ( fl oz) vegetable stock or water
  • 1 splash vegan white wine
  • 2 garlic cloves, finely chopped
  • 1 thyme sprig
  • 1 bay leaf
  • ½ onion, peeled
  • sea salt flakes
  • freshly ground black pepper
  • 600 g (1 lb 5 oz) potatoes, boiling potatoes are best, such as Dutch cream
  • vegetable oil, for oiling
  • 2 tablespoons nutritional yeast


Heat the oven to 200°C (400°F/Gas 6). Mix the milk, diluted cream, wine, garlic, thyme, bay leaf, onion and salt and pepper together in a pan and simmer for about 5 minutes.

Meanwhile, peel and finely slice the potatoes, ideally using a mandoline. Slide the potatoes into the milk mixture, stir and simmer until almost tender – they will finish cooking in the oven.

Lightly oil an ovenproof dish. When the potatoes are cooked, remove them from the milk with a slotted spoon and transfer to the ovenproof dish. Strain the milk mixture to catch the thyme, onion and bay leaf and pour enough of the milk over the potatoes to just cover – you might not need all of it. (The milk should be the consistency of thin cream. If it has thickened too much while simmering add a little extra milk or water.)

Sprinkle over the nutritional yeast. Put the ovenproof dish on a baking tray and bake for about 30 minutes, or until bubbling and golden and the potatoes are tender. Leave to stand for a few minutes before serving.