The Ultimate Plant-Based Potato Dauphinoise
- 2kg Maris Piper potatoes
- 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
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
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.
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.
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).
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.
Place the dish in the oven for 50 minutes, or until the potatoes are cooked through.
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.