This Vegan Potato Dauphinoise Gratin is the perfect rich and indulgent yet surprisingly healthy side dish.
What I love about this Vegan Potato Dauphinoise Gratin is that it really gives you the best of both potato-side-dish worlds. A golden brown, crispy top hides layers of velvety potatoes enveloped in a luxuriously creamy 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 or leeks in a little oil, then add unsweetened almond milk or oat milk, nutritional yeast (for a cheesy flavour), and some seasonings to taste. Then just use some cornflour to thicken 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 or even peel 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.
If you try out this recipe or anything else from my blog, I’d love to hear how you get on! Please give it a rating, leave a comment, or tag photo #rhiansrecipes on Instagram! I’d really love to hear any feedback – thank you!
- 500g (17oz) new potatoes
- 2 tablespoons olive oil (or sub vegetable or rapeseed oil)
- 1 onion, finely sliced
- 500ml (2 1/4 cups) unsweetened almond milk (or sub oat milk)
- 2 tablespoons nutritional yeast
- 1 teaspoon mustard
- 1 vegetable stock cube
- Salt + pepper, to taste
- 1 heaped tablespoon cornflour
- Preheat oven to 180 degrees (350 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
- 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 then turn to a low heat
- 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
- Pour the sauce over the sliced potatoes
- Cover the dish with tin foil or baking paper and bake for around 30 minutes
- Take off foil or baking paper and bake for a further 15 minutes, until top is crispy and golden brown
- Best enjoyed immediately!