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.
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
Sprinkle over the nutritional yeast. Put the ovenproof dish on a baking tray and
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