This Vegan Potato Dauphinoise Gratin is the perfect rich and indulgent yet surprisingly healthy side dish!
This gratin is so delicious, and really gives you the best of both potato-side-dish worlds. It’s crispy on the top, perfectly soft and tender on the inside and full of creamy, flavour-packed sauce.
It’s easy to make too – just make your sauce, slice your potatoes, arrange them in a baking dish, pour over the sauce and pop in the oven!
I decided to use new potatoes in this recipe, as their slightly harder, waxy texture ensures they don’t turn into an unappetising mush whilst baking under all that creamy sauce.
The sauce comes together really quickly and couldn’t be easier to make – just fry off some onions in a little olive oil, then add unsweetened almond milk, nutritional yeast (for a cheesy flavour), and some seasonings to taste. Then just use some cornflour to thicken up the sauce. It’s important that you dissolve the cornflour in a little splash of water first before adding to the sauce, because otherwise it will clump up in the almond milk instead of being distributed evenly.
What’s so refreshingly quick and easy about this recipe compared to lots of other potato-based dishes, is that you don’t have to boil the potatoes first. Just thinly slice them and pour over enough sauce to cover – this means they’ll be able to cook in the sauce in the oven, whilst the top will simultaneously crisp up.
This gratin makes the perfect side dish for festive gatherings! It pairs beautifully with other side dishes such as my Apple Fig Walnut Rocket Salad or my Miso French Beans Brussels Sprouts and Walnuts!
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 500g new potatoes
- 2 tablespoons olive oil
- 1 onion, finely sliced
- 500ml unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1 teaspoon mustard
- 1 vegetable stock cube
- Salt + pepper, to taste
- 1 heaped tablespoon cornflour
- Heat up oil in saucepan and add onions once hot
- Fry on a low heat for around 10 minutes, until soft and slightly caramelised
- Add almond milk, nutritional yeast, mustard, stock cube, salt + pepper and bring to a boil
- Dissolve the cornflour in a splash of water in a small bowl, and add to the saucepan
- Keep stirring until cornflour has distributed evenly and the sauce has thickened up
- Preheat oven to 180 degrees
- Slice potatoes either using a mandoline, the slicer setting on a food processor or very thinly slice them by hand
- Place the sliced potatoes in a large baking dish
- Pour over the sauce
- Cover the dish with tin foil or baking paper and bake for 50 minutes
- Take off foil or baking paper and bake for a further 10 minutes, until top is crispy and golden brown
- Best enjoyed immediately!