Vegan dauphinoise potatoes
You don’t have to miss out on this essential Sunday roast side dish just because you’re vegan. Whip up this dairy-free version of the creamy potato classic that all the family can enjoy.
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Side dishes don’t come much more decadent than dauphinous 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 soy cream, add a sprinkling of nutritional yeast and you’re good to go.
What is dauphinous potato made from?
Dauphinous 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.
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Total Time: 2 hr 10 mins
Prep Time: 30 mins
Cook Time: 1 hr 40 mins
Calories: 208
Servings: 6
Total Time: 2 hr 10 mins
Calories: 208
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- 0.16666666666667 0.16666666666667 large onion, peeled, finely sliced
- 1 1 garlic cloves, peeled, finely sliced
- 0.20833333333333 0.20833333333333 kg potatoes, peeled, thinly sliced
- 41.666666666667 41.666666666667 ml soya 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 soya 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.
Each 218g serving provides:
28.1g Carbohydrates, 3g Sugars, 0.41g Salt, 8.9g Fat, 1.2g Saturates, 4.5g Protein
Looking for the perfect main to accompany this delicious side? Check out our top vegan roast recipes that guarantee to impress
