183min 4 ppl
Vegan Gratin Dauphinois with Almond Milk
138 minutes
4 people
Hardover 60 min or 12+ steps
138 min · 9 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 10g
Carbs 52g
Fats 19g
About this dish
Thinly sliced potatoes slow-baked in a garlic-infused almond milk and cashew cream reach the same silky, custardy layers as the classic dairy Dauphinois. The secret is a quick roux of cashew butter and flour that reduces the almond milk into something with real body — the richness a water-thin plant milk alone could never deliver, topped with a golden almond and nutritional yeast crust.
Allergy Info
Gluten, Tree Nuts
Diet Info
Vegetarian, Vegan
Ingredients
Fresh Produce
- Waxy potatoessuch as Charlotte or Desiree, peeled and very thinly sliced (2mm)1.2 kg
- Garlic cloves2 halved and 1 finely grated3 cloves
Dairy & Eggs
- Unsweetened almond milkplain600 ml
Dried Goods
- Cashew creamblend 80g raw cashews soaked in water with 80ml water until very smooth150 ml
- Plain flour1 tbsp
- Blanched almondsfinely ground, for the gratin crust20 g
- Nutritional yeast10 g
Spices & Seasonings
- Fine sea salt1 tsp
- White pepperground0.5 tsp
- Nutmegfreshly grated0.25 tsp
- Fresh thyme sprig1 sprig
- Fresh bay leaf1 whole
Oils & Condiments
- Cashew butter2 tbsp
- Olive oilplus extra for the dish2 tbsp
Utensils
- Mandoline or sharp knife
- High-speed blender
- Large heavy-based saucepan
- Whisk
- 28cm x 20cm gratin dish
- Tongs
Method
1
Peel and slice the potatoes to 2mm on a mandoline or with a sharp knife; do not rinse them — the surface starch is essential for thickening the gratin. Blend the soaked cashews with 80ml fresh water until completely smooth to make the cashew cream. Combine the ground almonds and nutritional yeast in a small bowl and set aside for the crust.
Approx. 15 minutes
2
Rub a large heavy-based saucepan with the cut sides of the halved garlic cloves. Add the olive oil and cashew butter over medium-low heat and whisk together until the cashew butter is melted, about 1 minute. Whisk in the flour and cook, stirring constantly, until the mixture smells nutty and turns a pale golden colour, about 2 minutes.
Approx. 5 minutes
3
Gradually whisk in the almond milk, then add the cashew cream, grated garlic, salt, white pepper, nutmeg, thyme sprig, and bay leaf. Raise the heat to medium and bring to a gentle simmer, whisking frequently, until the liquid thickens enough to coat the back of a spoon, about 8 minutes.
Approx. 9 minutes
4
Add the potato slices to the saucepan and stir gently to coat every slice in the cream. Simmer over low heat, stirring occasionally, until the potatoes just begin to soften at their edges but are not yet cooked through, about 10 minutes.
Approx. 10 minutes
5
Preheat the oven to 160°C (fan 140°C or 325°F). Rub a 28cm x 20cm gratin dish thoroughly with the remaining cut garlic halves, then brush generously with olive oil.
Approx. 5 minutes
6
Remove the thyme sprig and bay leaf. Using tongs, layer the potato slices into the prepared dish in overlapping rows, pouring the remaining cream over each layer as you go. Finish by pouring all remaining cream evenly over the top.
Approx. 6 minutes
7
Scatter the almond and nutritional yeast crust mixture evenly over the surface and drizzle with a little olive oil.
Approx. 3 minutes
8
Bake in the centre of the oven until the top is deeply golden, the cream is bubbling at the edges, and a skewer passes through the potatoes with zero resistance, about 70 minutes. If the top browns too quickly, cover loosely with foil after 45 minutes and remove it for the final 10 minutes.
Approx. 70 minutes
9
Remove from the oven and rest for 15 minutes before serving — this allows the cream to set into cohesive, sliceable layers.
Approx. 15 minutes
