Easy Vegan Potato Dauphinoise
A classic luxurious side dish
4
people
Equipment
- 1 Baking Dish 9" square
Ingredients
- 900 g Potatoes - red, peeled
- 4 cloves Garlic - peeled and minced finely
- 250 ml Cream - vegan, unsweetened
- 125 ml Milk - plant-based, unsweetened
- 1 tsp Salt
- ¼ tsp Pepper
- Nutmeg - freshly grated
Instructions
- Preheat oven to 150c.
- Place the milk, cream, minced garlic and seasoning in a large saucepan and bring to a very gentle simmer with the lid on. This will help to infuse the garlic into the cream.
- Whilst the milk/cream is warming up, slice the peeled potatoes using (preferably) a mandolin with a guard. If you don't have a mandolin, you can use the mandolin side of a box grater, or just very painstakingly slice them by hand.
- Place the slices of potato in cold water for about 5 minutes to remove any excess starch.
- After 5 mins, drain the potatoes thoroughly and place in the pan with the warm milk.
- Simmer for 5 minutes.
- Now layer this mixture into your baking dish using tongs, pouring any excess liquid over the top.
- Cover with foil and bake for about 45mins to an hour, or until a knife tip goes through the potatoes easily.
- Remove from the oven and leave to stand for 10 minutes before serving, or leave completely to chill, before reheating when needed.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.