Oat Soya Main Oven dishes

The Ultimate Plant-Based Potato Dauphinoise

  • 50 mins
The Ultimate Plant-Based Potato Dauphinoise

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.

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