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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
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Servings
4
Calories
208
kcal
Author
Rhian Williams
Ingredients
500
g
(17oz) new potatoes
or any waxy potatoes
2
tablespoons
olive oil
(or sub vegetable or rapeseed oil)
1
onion, finely sliced
500
ml
(2 ¼ cups) unsweetened almond milk
(or sub unsweetened oat milk for nut-free)
1
heaped tablespoon
cornflour (cornstarch)
2
tablespoons
nutritional yeast
1
vegetable stock cube
(ensure gluten-free if necessary)
Salt + pepper, to taste
Instructions
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!
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Nutrition
Calories:
208
kcal