Creamy Vegan Dauphinoise Recipes

DAUPHINOISE POTATOES

Dauphinoise potatoes image

These creamy, garlicky dauphinoise potatoes recipe will make a fabulous side dish for any Sunday roast. There isn't an easier side dish in the world! Each serving provides 561 kcal, 5g protein, 33g carbohydrates (of which 3g sugars), 45g fat (of which 28g saturates), 3.5g fibre and 0.1g salt.

Provided by Mike Robinson

Yield Serves 6

Number Of Ingredients 4

Ingredients

1 kg/2lb 4oz floury potatoes such as Russet, King Edward, Maris Piper or Desiree, sliced into thin slices, about 3mm/⅛in thick
3-4 garlic cloves, grated
500ml/17½fl oz double cream (you may need a bit extra)
salt and freshly ground black pepper

Steps:

Preheat the oven to 160C/140C Fan/Gas 2.
Place the potato slices and grated garlic in a bowl and season to taste. Pour over the cream and mix well. Pour into a large gratin dish.
Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato, top up with more double cream if necessary.
Bake for 1-1½ hours, or until the potatoes are completely tender.

Nutrition Facts : Calories 561kcal, Carbohydrate 33g, Fat 45g, Fiber 3.5g, Protein 5g, SaturatedFat 28g, Sugar 3g

CREAMY VEGAN DAUPHINOISE

Creamy vegan dauphinoise image

Indulge in the ultimate Sunday dinner side dish. This creamy vegan dauphinoise recipe is easy to make and bound to please a crowd

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Time 1h50m

Yield 4-6 as a side

Number Of Ingredients 5

Ingredients

270ml pot Elmlea Double Plant Cream Alternative
350ml plant milk (such as soya or oat)
thyme sprigs, leaves picked
2 garlic cloves, crushed
4 floury potatoes (about 1kg), peeled and finely sliced

Steps:

Heat the oven to 160C/140C fan/gas 3. Put the Elmlea Double Plant Cream Alternative, plant milk, thyme and garlic in a saucepan, and warm over a low heat until just steaming, but not boiling.
Layer the potatoes in a medium baking dish (about 20 x 20 x 5.5cm), seasoning each layer well with salt and pepper. Pour over the hot milk mixture, making sure all the layers of potatoes are submerged in the liquid. Bake, uncovered, for 1 hr 30 mins until tender when pierced through the middle with a knife, and the top is lightly golden.

Nutrition Facts : Calories 260 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.05 milligram of sodium

CELERIAC DAUPHINOISE

Celeriac dauphinoise image

Make a vegan version of creamy dauphinoise, with celeriac in place of the usual potato, and dairy-free ingredients. It's an excellent side dish for a feast

Provided by Sophie Godwin - Cookery writer

Categories Side dish

Time 2h

Number Of Ingredients 7

Ingredients

olive oil, for the baking dish
540ml plant-based double cream
50ml unsweetened non-dairy milk
2 tsp Dijon mustard
1 large celeriac, peeled and thinly sliced using a mandoline or sharp knife
2 fat garlic cloves, finely chopped
handful of thyme, leaves picked

Steps:

Heat the oven to 160C/140C fan/gas 3 and oil a medium baking dish. Whisk the cream, milk and mustard together with some salt and pepper.
Layer the celeriac slices in the baking dish, seasoning between each layer and tucking a little garlic and thyme between the slices until everything has been used. Pour over the cream mixture and bake for 1 hr 30 mins, or until the celeriac is tender and a knife can easily slide through. Let stand for 5 mins before serving. If making ahead, leave to cool, then reheat, covered, at 200C/180C fan/ gas 6 for 20 mins or until piping hot.

Nutrition Facts : Calories 177 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium

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