Potatoes Dauphinoise

Name: Potatoes Dauphinoise
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves: 4 as a side
Ingredients: 2 garlic cloves, finely chopped; sea salt flakes; 250 ml (9 fl oz/1 cup) cashew cream diluted with 100 ml (3½ fl oz) vegetable stock or water; freshly ground black pepper; 600 g (1 lb 5 oz) potatoes, boiling potatoes are best, such as Dutch cream; ½ onion, peeled; vegetable oil, for oiling; 1 bay leaf; 1 splash vegan white wine; 2 tablespoons nutritional yeast; 350 ml (12 fl oz) unsweetened almond milk, plus more for thinning if needed; 1 thyme sprig

Preparation info

Serves:
4
as a side

Difficulty
Easy
Ready in
50 min

Appears in

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.

Ingredients

350 ml (12 fl oz) unsweetened almond milk, plus more for thinning if needed
250 ml (

Side dish
Vegan
Gluten-free

Method

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