These vegan dauphinoise potatoes are the ultimate side dish for your festive dinner
Rich and creamy vegan dauphinoise potatoes will make a decadent side dish to any slap-up Christmas roast…
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
Side dishes don’t come much more decadent than dauphinoise potatoes! Rich, creamy and incredibly moreish, they’re a more indulgent accompaniment to your Sunday roast than a classic roast potato.
This dish proves that vegans don’t have to miss out on anything. Simply switch dairy cream for soya or oat cream, add a sprinkling of nutritional yeast and you’re good to go.
What is dauphinoise potato made from?
Dauphinoise classically features layers of sliced potato and onion enrobed in a creamy cheese sauce. Mustard is often added to cut through the slightly cloying flavour of cream and stock is used to thin the sauce out slightly.
This vegan version is pretty much the same, you can just choose whether or not to make it cheesy by choosing to add or avoid nutritional yeast.
What is nutritional yeast?
Nutritional yeast is a deactivated yeast that you can buy in tubs, with a small flake-like appearance.
Most brands of nutritional yeast are enriched with vitamin B12, which is perfect for adding to your nutritional intake, but the thing that vegans cherish most about nutritional yeast is its cheesy flavour.
It’s useful for dishes like this one as it doesn’t change the texture of the creamy sauce as vegan cheese would do, but just adds a subtle flavour.
Total Time: 2 hr 10 mins
Prep Time: 30 mins
Cook Time: 1 hr 40 mins
Calories: 3
Servings: 6
Rating:
Total Time: 2 hr 10 mins
Calories: 3
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- 0.16666666666667 0.16666666666667 large onion, peeled and finely sliced
- 1 1 garlic cloves, peeled and finely sliced
- 0.20833333333333 0.20833333333333 kg potatoes, peeled and thinly sliced
- 41.666666666667 41.666666666667 ml dairy-free cream
- 0.16666666666667 0.16666666666667 tbsp Dijon mustard
- 0.33333333333333 0.33333333333333 tsp bouillon powder
- 0.5 0.5 tbsp dairy-free butter
- 0.5 0.5 tbsp nutritional yeast (optional)
- sea salt and black pepper, to taste
Method
- Preheat the oven to 170°C/340°F/Gas Mark 4 and grease a large, deep baking dish with a little dairy-free butter.
- Cover the base of the dish with a single layer of sliced potatoes and sprinkle over some onion slices, garlic, seasoning and dot with small pieces of dairy-free butter.
- Repeat this process, building up the layers, until all the ingredients have been used.
- Pour the dairy-free cream into a measuring jug and add the bouillon powder, mustard and some seasoning. Add 600ml water so that you have 850ml liquid in total. Pour this over the potatoes, pressing them down so that everything is coated in the cream.
- Add more dots of butter to the top and cover the dish with foil. Transfer to the oven, on a baking tray, and leave to bake for 1 hour.
- After an hour, remove the foil from the dish and return to the oven to cook for a further 40 minutes.
- When ready to serve, check the potatoes are fully cooked by piercing the bake through the centre with a knife. The potatoes should feel tender.
- Serve as a side or as a main dish with a fresh green salad.
Nutritional information per 100g: Calories 100, Fat 3.6g, Saturates 0.5g, Carbohydrates 13g, Sugars 1.1g, Protein 2.8g, Salt 0.29g
Create the ultimate festive meal with our bumper collection of vegan Christmas recipes
