These easy vegan scalloped potatoes – a.k.a. dauphinoise potatoes – offer up a delicious plant-based side dish that's creamy, cheesy, indulgent, and gluten-free.
Small handful of fresh chives, finely chopped(optional)
Plant-based butter, to dot over the surface before baking(optional)
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Instructions
Preheat the oven to 180°C (360°F).
To a blender, add the cashews, plant-based milk, water, olive oil, nutritional yeast, stock powder, garlic powder, dried thyme, dried rosemary, salt, and pepper. Blitz thoroughly until the mix is completely smooth. It might look quite thin at first, but it'll thicken in the oven as it bakes together with the starchy sliced potatoes.
In a greased oven dish, arrange approx. one third of the raw potato slices to create layers. Pour over approx. one third of the blended cream mix and sprinkle with approx. one third of the chives. Repeat this process until you have used up all of the potato slices. If you have any potato ends or odd pieces, add all these in the first layer.
Press down on the potato slices using the back of a spoon – the creamy mix should come to just below the top layer of potato. If necessary, pour over a little more plant-based milk.
If using plant-based butter, dot small amounts of this all over the surface of the potatoes. Cover the dish with tin foil and bake in the oven for approx. 45 minutes.
After 45 minutes, remove the foil and continue to bake for another 15-20 minutes or until the potatoes are tender enough to easily pierce with a knife or fork. The cooking time may vary slightly depending on how thinly you sliced the potatoes.
To make the top extra golden and crispy, you can place the dish under the grill for an additional 5-10 minutes (although it should already be a nice golden-brown colour after baking with the foil off).
Oven dish: The dish I used was 12" (L) x 9" (W) x 2" (D) (approx. 30cm x 23cm x 5cm).Slicing the potatoes: You want the potatoes to be quite thinly sliced – if you have a mandoline or slicer attachment on your food processor then by all means use this to slice the potatoes. It’s up to you whether you leave the skin on – I like to as it gives more texture and packs in more nutrients.Prepare in advance: You can prepare this in advance and store in the fridge for up to a day or two before cooking. Based on reader feedback (thank you everyone!), you may want to continue to make sure that the potatoes are submerged and, ideally, allow to warm up to room temperature before baking.Potato variety: You can make this dish with either waxy potatoes (such as Charlotte or Anya) or floury potatoes (such as Maris Piper or King Edward [UK] or Yukon Golds or Russet [US]). Floury potatoes result in a softer final product, and it’s what I’ve used here.Soak cashews: For extra creaminess, you can soak the cashews for five minutes in boiled water. This is useful if your blender isn’t very powerful, but not really necessary if you have a good blender.Plant-based milk: I used unsweetened oat milk here. Note that products such as soy milk may result in a thicker consistency. You could swap out some or all of the plant-based milk for water, but it won’t be quite as creamy or tasty. Gluten-free: To ensure that this recipe is 100% gluten-free, use a vegan stock and a plant-based milk that are certified or labelled as such (if unsure, simply omit the stock and use water instead of plant-based milk).Storage: You can store these potatoes in the fridge for up to four days or in the freezer for up to six months.If you liked this recipe, you might also enjoy:
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