Vegan Dauphinoise Potatoes
Serves: 4–6
Oven: 180°C / 160°C fan / 350°F
Time: about 1 hour
Ingredients
1 kg potatoes, peeled and very thinly sliced.
2 cloves garlic, finely grated or crushed.
300 ml unsweetened oat or soya milk.
150 ml oat cream or vegan cooking cream.2–3 tbsp Spread Sensation
.3 tbsp Flavour Fusion Original vegan parmesan, plus extra for the top.
1 tsp Dijon mustard.1 tsp fresh thyme leaves, or 1/2 tsp dried thyme.
Salt and black pepper.
1 tbsp vegan butter or olive oil, for greasing.
Method
Preheat the oven to 180°C / 160°C fan and lightly grease a baking dish.
Gently warm the oat milk, cream, garlic, Spread Sensation, Dijon mustard, thyme, salt, and pepper in a saucepan until smooth.
Don’t boil it.
Stir in the vegan parmesan.Layer half the potato slices in the dish, spoon over some of the sauce, then repeat with the remaining potatoes and sauce.
Press the potatoes down gently so the sauce settles between the layers.
Sprinkle extra parmesan over the top.Cover with foil and bake for 35 minutes.
Remove the foil and bake for another 20–25 minutes, until golden and tender.
Rest for 10 minutes before serving so it firms up nicely.
Extra flavour ideas
Add a little nutmeg to the sauce for a more classic Dauphinoise taste.
Mix in sautéed onions or leeks for a sweeter, richer version.
For a crispier top, add a few breadcrumbs with the parmesan in the last 10 minutes.
Serving suggestion
This works really well with roast vegetables, vegan sausages, a mushroom pie, or a festive main.
It’s creamy, savoury, and comforting, with the Spread Sensation helping to give the sauce a softer, more indulgent finish.
