These delicious Vegan Dauphinoise Potatoes are crispy, creamy, and indulgent. Layers of thinly sliced potatoes and savory cream sauce, baked to golden perfection.
Vegan | Gluten-free | Soy-free
If you’re anything like me, you’re always open to trying potatoes in every shape, way, and form. Today we are going to prepare Vegan Dauphinoise Potatoes, a recipe that has been on my to-do list for years and the time has finally come. It’s one of those recipes that everyone should know how to prepare, as they’re delicious, filling, and inexpensive.
Vegan Dauphinoise Potatoes, not to be confused with potatoes au gratin, is THE supreme of all potato recipes! This French classic is made with layers upon layers of sliced potatoes and vegan cream, complete with a hint of fresh thyme and nutmeg. It’s such a simple recipe that, in just a few simple steps, you’ll be enjoying creamy, delicious potatoes that you’re going to fall head over heels with.
The making of: Vegan Dauphinoise Potatoes
First thing first, what’s the difference between Dauphinoise Potatoes and Potatoes Au Gratin? Well, I too had that same question, because it seems like many people out there confuse the two often. However, I resorted to my good friend Google, and it looks like the general consensus is that the main difference lies in how you cook the potatoes. When you make au gratin potatoes, you precook the potatoes before they go in the oven, while in Dauphinoise Potatoes, you use them raw. Au gratin can sometimes also contain cheese and breadcrumbs as well.
When you compare the two, both of them yield similar results, but I find that the Dauphinoise Potatoes method is better when it comes to time management and efficiency. After all, VeggieJeva focuses on making vegan food as simple as possible!
Now, let’s get into the recipe! Before you start, you should know that the secret to this recipe is the type of potatoes that you use. Choose potatoes with good starch and low water content, such as russets or Idahos. This is to ensure the thickest and creamiest end result. The second most important detail in the recipe is the cut, it should be done as thin as possible. To get this done, use a mandoline or a really sharp knife. Note: you can choose whether to peel or not the potatoes, but know that it’s not necessary at all!
For the cream, depending on your location you may be able to find vegan cream, but I know that’s not the case for everyone, certainly not the case for me. That’s why I chose to make the cream out of cashews. They are truly the superior nut for sauces, and the recipe stays completely plant-based!
After you have all of that ready, all that’s left to do is to sautee the onions & garlic, and to assemble. Once the onions and garlic are sauteed, you’ll stir in the cashew cream, along with fresh thyme and a dash of nutmeg, to warm up for about five minutes. Then you can start assembling. In a deep baking dish (like the one you’d use for lasagna), or deep cast iron pan, layer the ingredients vegan cream and potatoes, until you run out of potatoes and the last layer is the cream. As an additional tip, sprinkle a little bit of salt and pepper in between potato layers.
Then the oven will do the rest! Bake until golden on top, soft on the inside, and crusty on the sides. Serve either on their own or with other sides such as a salad, vegan sausages, seitan chicken, or other roasted veggies.
I truly have no words to explain how delicious the end result is; how soft they are, how they’re creamy and crispy at the same time… these Vegan Dauphinoise Potatoes will blow your mind!
Notes:
- Use high starch and low water content potatoes such as golden, Idaho or russet.
- Slice the potatoes as thinly as possible, either using a mandoline or a sharp knife.
- Vegan cream: For the cream, it’s important to use a high-speed blender. If you don’t have one, soak the cashews in hot water for about 2 hours before blending.
- Leftovers? You can refrigerate these potatoes for up to four days. Reheat in the microwave or in an oven on low heat. You can also freeze these potatoes in sealed containers or resealable bags for up to six months. Defrost thoroughly before reheating in the microwave, or reheat from frozen in the oven for around 30 minutes.
- I did not use any vegan cheese for this recipe. If you choose to do so, you could do about ⅔ cup of dairy-free cheese, preferably white, in between layers and as a topping.
Ingredients
Procedure
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