Vegan Potato Gratin Dauphinoise
Hello from Alice! I think this is my favourite potato dish ever. It's golden crispy bubbling creamy cheesy goodness! The perfect comfort food. 'Dauphinoise' because the potatoes are cooked in the cream (not pre-cooked) and 'gratin' because it has that delicious cheesy topping. It's a long cooking time but worth it!
Ingredients:
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700g potatoes
250ml vegan single cream (I like @oatly)
250ml unsweetened soya milk
2 large garlic cloves, minced
1/4 tsp nutmeg
Salt & pepper
100g cheddar style vegan cheese, finely grated
Method:
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Preheat oven to 160 C fan.
Thinly slice potatoes using a mandolin or food processor. If you don't have one, carefully slice as thin as you can by hand. No need to peel them.
In a large bowl, whisk together cream, milk, garlic, nutmeg, salt & pepper.
Add potatoes gradually to cream mixture, roughly coating the slices as you go.
Lightly grease a baking dish. Lay potatoes in a single layer, overlapping, adding a few spoonfuls of cream mixture and lightly scattering cheese on top. Repeat these layers until all your potatoes are used up. Add all remaining cream and cheese over the top.
Bake for 1 hour 20 mins. Use a spatula to press the potatoes down a couple of times during cooking, to keep them cooking in the cream mixture.
Allow to rest for 5 minutes before serving. I had this with a vegan seitan steak, sauteed broccoli, and peppercorn sauce.
Enjoy 💚