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Dan holding a glass dish of cooked vegan dauphinoise potatoes.
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Vegan Dauphinoise Potatoes

Vegan Dauphinoise potatoes are a decadent side dish that feel like a real treat. A great addition to a vegan roast dinner, and they only need 4 ingredients too! Featuring a delicious crispy, golden top and a delightfully soft and creamy centre.
Course Side Dish
Cuisine French
Diet Vegan
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 391kcal
Author Jess & Dan

Ingredients

  • 500 g potatoes – starchy potatoes like Maris Piper, Russet or King Edward, peeled & cut into ~3mm slices
  • 1 tablespoon Vegan butter – or olive oil
  • 4 cloves garlic – minced
  • 1 cup vegan double cream
  • 1 cup vegan cheese – grated
  • Salt & pepper – to taste

Instructions

  • Make sure the potatoes are thinly sliced, using a food processor, mandoline, or carefully chopping in 3mm slices using a sharp knife.
    500 g potatoes
  • Add a tablespoon of vegan butter, margarine or olive oil to a saucepan over a medium heat and gently fry the garlic for a minute.
    1 tablespoon Vegan butter, 4 cloves garlic
  • Pour in the cream, season with salt and pepper, then bring to a simmer and then take off the heat, set aside the sauce for later.
    1 cup vegan double cream, Salt & pepper
  • Put a layer of potato slices in a 26cm x 16cm baking dish, then add a sprinkle of cheese. Repeat these layers until all of the potatoes and dairy free cheese have been used.
    1 cup vegan cheese
  • Once all of the layers are done, pour the sauce over the potatoes. It should slip down between the gaps of the potatoes and then just cover everything beautifully. If it doesn’t quite cover, you can always add a splash of dairy free plant milk.
  • Cover with foil and bake in the oven for 40 minutes.
  • Remove the foil then put the baking dish back in the oven for another 15-20 minutes to bake, until the top of the dauphinoise potatoes is delicious and golden brown. Once cooked, serve immediately.

Notes

If you can’t get dairy free cream, you could make your own cashew cream.
Make ahead by stopping at step 6, and then baking a couple of days later.
Once cooked, it keeps in the freezer for 3 months and in the fridge for 3 days.
Make it gluten free by using a gluten free dairy free cream. Everything else is gluten free as standard in this recipe.

Nutrition

Calories: 391kcal | Carbohydrates: 31g | Protein: 4g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 337mg | Potassium: 539mg | Fiber: 4g | Sugar: 2g | Vitamin A: 136IU | Vitamin C: 26mg | Calcium: 40mg | Iron: 1mg