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Lactose free

The Ultimate Plant-Based Potato Dauphinoise

50 mins

Ingredients

Serves 8

  • 2kg Maris Piper potatoes
  • Salt
  • 500ml Alpro Oat Original drink
  • 500ml Alpro Soya Single plant-based alternative to cream
  • 2 tsp Dijon mustard
  • 4 garlic cloves, peeled
  • 50g nutritional yeast
  • 200g plant-based alternative to grated cheese
  • Handful of fresh thyme leaves
  • Sprinkle of pepper

Preparation

Step 1

Preheat the oven to 160°C. Peel and slice the potatoes using a mandolin with a guard or barrier between your hands and the blade (or slice really thinly using a knife), place the slices in a colander and season with 2 teaspoons of salt

Step 2

Mix the potatoes and salt well to ensure all of the slices are coated. Leave to rest for 5 minutes before rinsing and drying out the potatoes.

Step 3

To make the sauce, place the Alpro Oat Original drink, Alpro Soya Single plant-based alternative to cream, mustard, peeled garlic cloves, nutritional yeast and a small pinch of salt into a pan over a medium heat and heat until the mixture starts to boil. Once boiled, turn off the heat and leave the mixture to rest for at least 5 minutes until straining the mixture to remove the garlic cloves.

Step 4

To assemble the dish, arrange ¼ of the slices of potato in lines on top of one another across the base of a lasagne dish and sprinkle some grated plant-based alternative to cheese over the top of the potato layers. Repeat this process until you have four layers of potato slices and three layers of grated plant-based alternative to cheese (none on the top).

Step 5

Pour the infused sauce over the top of the potatoes and sprinkle the thyme leaves over the top layer of potatoes, along with some pepper.

Step 6

Place the dish in the oven for 50 minutes, or until the potatoes are cooked through.

Step 7

Once cooked, turn the oven to grill setting if the top has not already crisped up. Cook for another 5-10 minutes, or until the top layer of potato turns golden brown.

Serves 8

  • 2kg Maris Piper potatoes
  • Salt
  • 500ml Alpro Oat Original drink
  • 500ml Alpro Soya Single plant-based alternative to cream
  • 2 tsp Dijon mustard
  • 4 garlic cloves, peeled
  • 50g nutritional yeast
  • 200g plant-based alternative to grated cheese
  • Handful of fresh thyme leaves
  • Sprinkle of pepper

Step 1

Preheat the oven to 160°C. Peel and slice the potatoes using a mandolin with a guard or barrier between your hands and the blade (or slice really thinly using a knife), place the slices in a colander and season with 2 teaspoons of salt

Step 2

Mix the potatoes and salt well to ensure all of the slices are coated. Leave to rest for 5 minutes before rinsing and drying out the potatoes.

Step 3

To make the sauce, place the Alpro Oat Original drink, Alpro Soya Single plant-based alternative to cream, mustard, peeled garlic cloves, nutritional yeast and a small pinch of salt into a pan over a medium heat and heat until the mixture starts to boil. Once boiled, turn off the heat and leave the mixture to rest for at least 5 minutes until straining the mixture to remove the garlic cloves.

Step 4

To assemble the dish, arrange ¼ of the slices of potato in lines on top of one another across the base of a lasagne dish and sprinkle some grated plant-based alternative to cheese over the top of the potato layers. Repeat this process until you have four layers of potato slices and three layers of grated plant-based alternative to cheese (none on the top).

Step 5

Pour the infused sauce over the top of the potatoes and sprinkle the thyme leaves over the top layer of potatoes, along with some pepper.

Step 6

Place the dish in the oven for 50 minutes, or until the potatoes are cooked through.