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Dauphinoise potatoes in dish
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Creamy vegan dauphinoise

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 4-6 as a side

Indulge in the ultimate Sunday dinner side dish. This creamy vegan dauphinoise recipe is easy to make and bound to please a crowd

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal260
fat15g
saturates8g
carbs25g
sugars2g
fibre3g
protein5g
salt0.05g
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This recipe has been produced and tested in partnership with Elmlea

Ingredients

Method

  • STEP 1

    Heat the oven to 160C/140C fan/gas 3. Put the Elmlea Double Plant Cream Alternative, plant milk, thyme and garlic in a saucepan, and warm over a low heat until just steaming, but not boiling.

  • STEP 2

    Layer the potatoes in a medium baking dish (about 20 x 20 x 5.5cm), seasoning each layer well with salt and pepper. Pour over the hot milk mixture, making sure all the layers of potatoes are submerged in the liquid. Bake, uncovered, for 1 hr 30 mins until tender when pierced through the middle with a knife, and the top is lightly golden.

Goes well with

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