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

FAQs

What to eat with dauphinoise potatoes vegan? ›

Vegan Dauphinoise Potatoes are perfect to serve up as a side dish with all sorts of main dishes - how about a Vegan Sausage Casserole, Tuscan Bean Stew, or Vegan Toad in the Hole? Or sometimes we serve it as a main meal with a crisp rocket salad... yum!

Put simply, potatoes dauphine (pronounced "do-FEEN") are deep-fried potato puffs while potatoes dauphinoise ("do-fin-WAHZ") means baked scalloped potatoes.

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.

Substituting Milk for Heavy Cream

Whole milk alone can work in some instances as a substitute. At 3.5%, its fat content is low, but it's a good substitute in mashed potatoes or potatoes au gratin.

Although very rich itself, I think dauphinoise potatoes works really well with rich meats such as roast lamb, steak or beef shortribs. However, it will also go perfectly with baked salmon (you could add a little lemon zest to the salmon to cut through the creaminess of the potatoes).

Etymology. French dauphinoise, from the Dauphiné area of France, near the Italian border, whence this dish comes.

The phrase au gratin literally means "by grating" in French, or "with a crust," from the verb gratter, "to scrape, scratch, or grate."

To make dauphinoise potatoes, grease an oven proof dish, rub the garlic all over, layer up the potatoes, cover in milk and cream and season well. Each layer gets a sprinkle of cheese. Bake at 180c for 1 hour.

Scalloped potatoes also won't be as crispy in texture as au gratin. Both are golden brown and creamy, but if it's crispiness and crunchiness you're after, au gratin will probably be your best bet. Either one is sure to be a hit with your dinner guests, but it just depends on what sort of vibe you're going for!

Why is my dauphinoise watery? If your roasting tray is too small the liquid won't reduce as quickly, so be sure to pick a large one. Also, don't forget to simmer on the hob for 5 minutes (step 4) before baking.

Is curdled cream safe to eat? ›

Despite how they look, a curdled cream sauce is completely edible, so you won't get sick from eating it.

Potato Dauphinoise Reheating Instructions

To reheat, preheat an oven to 180. c – 350. f. Bake for 12-15 minutes or until hot, and the cheese has nicely melted.

Unsweetened Plain Yogurt (vegan)

It's great for making dips and spreads, but it's also a great substitute for cream cheese when you want to make a frosting.

What Do Vegans Use Instead of Heavy Cream? Fortunately, nearly any plant-based milk can be made into a heavy cream substitute. Nut milks, including hemp milk, oat milk, coconut milk and soy milk can all be used as the base for a heavy cream substitute with the addition of the right fats.

Evaporated milk can be used as a substitute in recipes in which heavy cream is used as a liquid ingredient, such as in baked goods, but it doesn't whip well. Substitute the heavy cream in your recipes with an equal amount of evaporated milk.

Vegetable Stir Fry

It's a riot of colorful veggies sautéed in a sweet and savory sauce, just perfect to complement those creamy, cheesy potatoes.

Slicing – for uniformity use a mandolin

For a normal dauphinoise the potatoes can be hand-sliced, but for this ultimate version, they need to be uniformly thinly sliced so a mandolin is indispensable. The slicing blade of a food processor or a good box grater could work.

Potatoes au gratin are slices of pre-cooked (usually boiled) potato cooked in cream and topped with cheese which makes the gratin. Gratin Dauphinoise, on the other hand, is a dish made of thinly-sliced (not pre-cooked) potatoes that cook in cream. Dauphinoise traditionally does not contain any cheese.