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vegan dauphinoise potatoes


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Prep Time: 10 minutes

Cook Time: 60 minutes

Total: 70 minutes

Servings: 6


Remove All · Remove Spices · Remove Staples

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Step 1

Peel and thinly slice the potatoes, (see notes below).

Step 2

In a large saucepan heat the vegan cream and plant milk. Peel and crush the garlic cloves and add them to the saucepan. Grate in a little nutmeg. Pick the thyme leaves from the stalks and add the leaves to the pan. Bring to the boil.

Step 3

Tip the sliced potatoes into the saucepan then simmer for 10-12 minutes. They should be soft and turning floppy, but not completely cooked through.

Step 4

Whilst the potatoes are cooking, preheat the oven to 160°C (fan) / 325°F / Gas Mark 3.

Step 5

Grease a large ovenproof dish with a little oil or vegan butter. Stir the grated vegan cheese through the potato mixture, then season generously with salt and black pepper. Tip into the baking dish and level out with a spatula.

Step 6

Cover with foil then bake for 30 minutes. Then remove the foil and cook for a further 10-15 minutes until golden brown on top and cooked through.

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