Vegan Potato Dauphinoise Gratin (GF)

Last updated - July 15, 2021; Published - December 18, 2016 By Rhian Williams 20 Comments

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This Vegan Potato Dauphinoise Gratin is the perfect rich and indulgent yet surprisingly healthy side dish: think tender potatoes enveloped in avelvety,creamy sauce.

What I love about this Vegan Potato Dauphinoise Gratin (you may call it potato casserole or scalloped potatoes in your part of the world!) is that itreally gives youthe best of both potato-side-dish worlds.A golden brown, crispy top hides layers of velvety potatoes enveloped in a luxuriously creamy sauce.

It's easy to make too - just make your sauce, slice your potatoes, arrange them in a baking dish, pour over the sauce and pop in the oven!

I decided to use new potatoes in this recipe, as their slightly harder, waxy texture ensures they don't turn into an unappetising mush whilst baking under all that creamy sauce.

The sauce comes together really quickly and couldn't be easier to make - just fry off some onions or leeks in a little oil, then add unsweetened almond milk (or oat milk for a nut-free version), nutritional yeast (for a cheesy flavour), and some seasonings to taste.

Then just use some cornflour to thicken the sauce. It's important that you dissolve the cornflour well in the almond milk before adding to the hot pan, as otherwise it will clump up instead of being distributed evenly.

What's so refreshingly quick and easy about this recipe compared to lots of other potato-based dishes, is that you don't have to boil or even peel the potatoes first.

Just thinly slice them and pour over enough sauce to cover - this means they'll be able to cook in the sauce in the oven, whilst the top will simultaneously crisp up.

This gratin is one of my favourite sides, and itgoes reallywith other side dishes such as my:

Apple Fig Walnut Rocket Salad
Miso French Beans Brussels Sprouts and Walnuts

If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes onInstagram! Thank you.

Check out this short video here to see me making this Vegan Potato Dauphinoise Gratin:

Helpful tools to make this Vegan Potato Dauphinoise Gratin:

Vegan Potato Dauphinoise Gratin - golden brown and crispy on the top, with thin layers of velvety potatoes enveloped in a luxuriously creamy sauce.

3.72 from 60 votes

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Course: Main Course, Side Dish

Cuisine: French

Keyword: vegan potatoes au gratin, vegan potatoes dauphinoise, vegan scalloped potatoes

Ingredients

▢ 500 g (17oz) new potatoes or any waxy potatoes
▢ 2 tablespoons olive oil (or sub vegetable or rapeseed oil)
▢ 1 onion, finely sliced
▢ 500 ml (2 ¼ cups) unsweetened almond milk (or sub unsweetened oat milk for nut-free)
▢ 1 heaped tablespoon cornflour (cornstarch)
▢ 2 tablespoons nutritional yeast
▢ 1 vegetable stock cube (ensure gluten-free if necessary)
▢ Salt + pepper, to taste

Instructions

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Slice potatoes either using a mandoline, the slicer setting on a food processor, or very thinly slice them by hand (no need to peel them)
Place the sliced potatoes in a large baking dish
Heat up oil in saucepan and add onions once hot
Fry on a low heat for around 10 minutes, until soft and slightly caramelised
Measure out the almond milk, and add the cornflour to the jug or measuring container and mix very well until completely dissolved
Add this almond milk + cornflour mixture, nutritional yeast, stock cube, salt + pepper and bring to a boil then turn to a low heat
Keep stirring until the sauce has thickened
Pour the sauce over the sliced potatoes
Cover the dish with tin foil or baking paper and bake for around 30 minutes
Take off foil or baking paper and bake for a further 15 minutes, until top is crispy and golden brown
Best enjoyed immediately!

Video

Nutrition Facts

Vegan Potato Dauphinoise Gratin (GF)

Amount Per Serving

Calories 208

* Percent Daily Values are based on a 2000 calorie diet.

More Lunch & Dinner Recipes

Gluten-Free Dinner Rolls (Vegan + No Yeast)
Tofu Burger (Vegan + Gluten-Free)
Vegan Sausage Rolls (Gluten-Free)
Gluten-Free Vegan Irish Soda Bread

Reader Interactions

Comments

Colin
October 03, 2019 at 11:20 pm

Also adding celeriac makes for a tasty dish.
Reply
- Rhian Williams
  October 04, 2019 at 11:57 am
  
  Thank you for sharing, that sounds lovely!!
Flowers Indiawide
October 11, 2019 at 6:07 am

It is very easy to make recipe. It looks tasty and heathy. I can't wait to have it. Thanks for sharing.
Reply
- Rhian Williams
  October 11, 2019 at 2:20 pm
  
  Thank you so much!
MJ
October 22, 2019 at 2:38 pm

Thank you it was lovely, I used half the milk and made the rest up with soya cream which made it a bit richer.
Reply
- Rhian Williams
  October 22, 2019 at 7:07 pm
  
  Thank you so much, so glad you liked it!
Sami
February 08, 2020 at 7:12 am

I found adding a bit of nutmeg as well as a bit of thyme and rosemary made it banging; however, I would also infuse a bay leaf but I forgot to do that this time.
Reply
- Rhian Williams
  February 08, 2020 at 5:44 pm
  
  Thank you so much for sharing, sounds delicious!
Lorraine
March 19, 2020 at 1:20 pm

Hi, can you freeze the vegan dauphinoise with the alpro cream in it?
Thanks
Reply
- Rhian Williams
  March 19, 2020 at 2:17 pm
  
  I wouldn't recommend it as potatoes don't freeze well - they become super mushy!

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Vegan Potato Dauphinoise Gratin (GF) - Rhian's Recipes (2024)

Helpful tools to make this Vegan Potato Dauphinoise Gratin:

mandoline slicer

measuring jug

baking paper