Gratin Dauphinois

by Edward Daniel
Gratin Dauphinoise recipe.

Thinly sliced potatoes slowly baked and cushioned in creamy almonds and coconut milk with a hint of nutmeg and citrusy thyme; Gratin Dauphinois.

Nab something smooth and pillowy. And, float away.

This dish will topple any belief that vegan food can’t be made with a few choice household ingredients you already have.

Make this:

  • 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. It was on a day trip from the office many moons ago. I relished this dish as we savoured the delights of French cuisine at its finest. This Dauphinoise is a French dish made with thinly sliced potatoes baked in milk or cream.

Gratin Dauphinoise is vegan and French Cuisine.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Gratin Dauphinoise recipe.
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 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


  1. Preheat oven to 180 degrees Celsius or if a convection oven to 160 degrees Celsius, if a convection oven.
  2. 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.
  3. 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.
  4. Peel and thinly slice potatoes in a mandolin. Place into the mixing bowl until the potatoes are well covered.
  5. Line a large baking dish with olive oil.
  6. Scattered the potatoes, onion and garlic into the baking dish. Drop thyme over the top.
  7. Cover with aluminium foil and bake in the oven for 1 hour and 30 minutes.
  8. Serve warm. Add freshly ground black pepper just before serving.

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