Potatoes Dauphinoise

Preparation info
  • Serves:


    as a side
    • Difficulty


    • 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.


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


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