Potato and Courgette Dauphinoise

A traditional gratin dauphinoise with a twist

4 portions


125ml Alpro Soya Unsweetened

125ml Alpro Soya Single alternative to


500g potatoes

1 tbsp olive oil

1 (170g) courgette

1 clove of garlic, crushed

2 bay leaves

100g cheddar cheese, grated

black pepper & pinch of salt

Made with


1. Start by pre heating your oven to 200ºC, then warm the Alpro Soya drink together with the Alpro Soya Single, bay leaves and crushed garlic. Take the pan off the heat once it comes to the boil.
2. Peel the potatoes and the courgette and thinly slice. Meanwhile, grease a baking dish with a olive oil.
3. Arrange a layer of potatoes on the bottom of the baking dish and season with pepper and a small pinch of salt. Then, alternate layers of courgette slices and potato slices, seasoning every layer as you go and finishing with a layer of courgette. Pour over the creamy sauce mixture until 2/3 of the veggies are covered.
4. Sprinkle grated cheese over the top and bake for 35-40 minutes until the potatoes are tender and the top nicely golden.

  • Gluten free


To make this recipe vegan: use a vegan cheese alternative