Last updated - ; Published - By Rhian Williams 20 Comments
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This Vegan Potato Dauphinoise Gratin is the perfect rich and indulgent yet surprisingly healthy side dish: think tender potatoes enveloped in avelvety,creamy sauce.
What I love about this Vegan Potato Dauphinoise Gratin (you may call it potato casserole or scalloped potatoes in your part of the world!) is that itreally gives youthe 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 for a nut-free version), 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 well in the almond milk before adding to the hot pan, as otherwise it will clump up 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.
This gratin is one of my favourite sides, and itgoes reallywith other side dishes such as my:
- Apple Fig Walnut Rocket Salad
- Miso French Beans Brussels Sprouts and Walnuts
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes onInstagram! Thank you.
Check out this short video here to see me making this Vegan Potato Dauphinoise Gratin:
Helpful tools to make this Vegan Potato Dauphinoise Gratin:
mandoline slicer
measuring jug
baking paper
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.
3.72 from 60 votes
Print Pin Rate
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: 208kcal
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!
Video
Nutrition Facts
Vegan Potato Dauphinoise Gratin (GF)
Amount Per Serving
Calories 208
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
More Lunch & Dinner Recipes
- Gluten-Free Dinner Rolls (Vegan + No Yeast)
- Tofu Burger (Vegan + Gluten-Free)
- Vegan Sausage Rolls (Gluten-Free)
- Gluten-Free Vegan Irish Soda Bread
Reader Interactions
Comments
Colin
Also adding celeriac makes for a tasty dish.
Reply
Rhian Williams
Thank you for sharing, that sounds lovely!!
Flowers Indiawide
It is very easy to make recipe. It looks tasty and heathy. I can't wait to have it. Thanks for sharing.
Reply
Rhian Williams
Thank you so much!
MJ
Thank you it was lovely, I used half the milk and made the rest up with soya cream which made it a bit richer.Reply
Rhian Williams
Thank you so much, so glad you liked it!
Sami
I found adding a bit of nutmeg as well as a bit of thyme and rosemary made it banging; however, I would also infuse a bay leaf but I forgot to do that this time.
Reply
Rhian Williams
Thank you so much for sharing, sounds delicious!
Lorraine
Hi, can you freeze the vegan dauphinoise with the alpro cream in it?
ThanksReply
Rhian Williams
I wouldn't recommend it as potatoes don't freeze well - they become super mushy!
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