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.
Love.
Edward x
Ingredients
- 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
Instructions
- 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.
