Vegan Potato Dauphinoise Gratin (GF)

Vegan Potato Dauphinoise Gratin (GF)

Vegan Potato Dauphinoise Gratin - golden brown and crispy on the top, with thin layers of velvety potatoes enveloped in a luxuriously creamy sauce.
Course Main Course, Side Dish
Cuisine French
Keyword vegan potatoes au gratin, vegan potatoes dauphinoise, vegan scalloped potatoes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 208kcal
Author Rhian Williams



  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Slice potatoes either using a mandoline, the slicer setting on a food processor, or very thinly slice them by hand (no need to peel them)
  • 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
  • Measure out the almond milk, and add the cornflour to the jug or measuring container and mix very well until completely dissolved
  • Add this almond milk + cornflour mixture, nutritional yeast, stock cube, salt + pepper and bring to a boil then turn to a low heat
  • Keep stirring until the sauce has thickened
  • 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!



Calories: 208kcal