Nab something smooth and pillowy. And, float away.
Thinly sliced potatoes slowly baked and cushioned in creamy almonds and coconut milk with a hint of nutmeg and citrusy thyme; Gratin Dauphinois.
This dish will topple any belief that vegan food can’t be made with a few choice household ingredients you already have.
- When you’ve got a good Sunday roast going an side dish that’ll go marvellously with your main
- When you fancy a little luxury on a Saturday night and just want to huddle in front of the fire with a little something extra
- When you’ve had a hefty activity and need a little starch to top of your day
Gratin Dauphinoise was inspired when visiting Sante-Omer with work colleagues on a day trip from the office many moons ago and relishing this dish as we savoured the delights of French cuisine at its finest.
Gratin Dauphinoise is a French dish made with thinly sliced potatoes baked in milk or cream.
Gratin Dauphinoise is vegan and French Cusine.
- 1kg potatoes (I prefer Maris Piper but King Edwards will do too), peeled
- 1 onion
- 2tbs olive oil
- 400m coconut milk
- 50g almonds
- 20g nutritional yeast
- 2 cloves of garlic
- ½ tsp nutmeg
- Few sprigs of thyme
- Pinch of salt
- Black pepper
- Preheat oven to 180 degrees Celsius or if a convection oven to 160 degrees Celsius, if a convection oven.
- Sauté onion in olive oil until translucent. Add in the garlic and cook over a low heat for a couple of minutes. Set to one side.
- In a high-speed processor, finely grind the almonds. Add in the coconut milk and combine well. Place in a large mixing bowl. Stir in the nutritional yeast, nutmeg and salt. Combine well.
- Peel and thinly slice potatoes in a mandolin. Place into the mixing bowl until the potatoes are well covered.
- Line a large baking dish with olive oil.
- Scattered the potatoes, onion and garlic into the baking dish. Drop thyme over the top.
- Cover with aluminium foil and bake in the oven for 1 hour and 30 minutes.
- Serve warm. Add freshly ground black pepper just before serving.