Many years ago, my brother and sister in law gifted me a copy of Julia Child’s cooking classic “Mastering the Art of French Cooking”. I still find it quite inspiring, even though the majority of the recipes don’t match our dietary needs. The basics of today’s recipe came from that book but I’ve modified it heavily so that we can eat it.
Dauphinois Potatoes, or scalloped potatoes as they are sometime known, are the ultimate in potato indulgence. Thin slices of potato are traditionally layered with garlic, cream, and (occasionally) cheese. There are strong debates on whether the cheese is truly authentic. A french friend strongly argued against it but even Julia Child said otherwise. I’ve adapted this to use plant based ingredients and it’s oh so tasty. With a crisp top, tender potatoes inside, and coated in a rich creamy filling, this is an indulgent side to your next roast.
Enjoy!
- Makes: Serves 4-6
Ingredients
- 1 Kg Potatoes, peeled
- 150g Cashews, soaked
- 250ml Vegetable Stock
- 250ml Plant based milk (almond or oat work well for me)
- 1 Onion, thinly sliced
- 2 Garlic Cloves, minced
- 1 Bay leaf
- 1 tsp Dried Thyme
- 1/4 tsp Nutmeg
- 50g Butter (plus more for greasing)
- 100g Vegan Cheese
- 1 tsp Nutritional Yeast
- Salt & Pepper to taste
Directions
Preheat your oven to 220 degrees (210 Fan/425 F). Grease your chosen baking dish well.
Place a frying pan over a low heat with a touch of oil. Add the onion and fry, covered, stirring occasionally. Cook until the onions are soft and lightly golden brown. Put to one side. Put the soaked cashews and stock into a blender. Blend until smooth to make a tasty savoury cream, put to one side.
Using a mandolin or sharp knife, thinly slice the potatoes, aiming for about a third of an inch thick. The thinner your potatoes, the quicker they’ll cook. While waiting to use the potato, place in a bowl of water to avoid browning.
Place the milk, garlic, nutritional yeast, and herbs into a small pan and bring to a gentle simmer while stirring constantly. Remove from the heat and add the cashew cream and nutmeg, stirring well.
If the potatoes have been placed in water, drain well. Very gently toss together the onion and potato slice, stirring gently so the slices are not damaged. Spread half of the potatoes in the baking dish and top with half the butter and half the cheese before lightly seasoning with salt and pepper. Top with the remaining potato, and sprinkle over the last of the butter. Pour over the seasoned milk mix and scatter over the remaining cheese. Season well before placing in the oven. Bake well for between 30 – 45 minutes. When done, a sharp knife should slip easily through the centre and the top will be a deep golden brown.
Notes
To minimise work on the day, all the steps before placing into the oven can be followed the night before. Place into the fridge until ready to bake.
Allergy Notes; This recipe is vegan, gluten free, and soy free – provided you use a plant based milk that works within your allergy needs.
