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Easy Vegan Scalloped Potatoes Dauphinoise

Easy Vegan Scalloped Potatoes (Dauphinoise)

The Pesky Vegan
These easy vegan scalloped potatoes are delicious, creamy, and indulgent. Cheesy and gluten-free, they're one of my favourite plant-based side dishes.
4.89 from 9 votes
Print Recipe
Prep Time 15 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 25 mins
Course Side Dish
Cuisine Gluten-free, Vegan
Servings 6
Calories 307 kcal

Ingredients
 

  • 1.2 kg potatoes, scrubbed or peeled and very thinly sliced (see notes)
  • 75-100 g unsalted cashew nuts
  • 400 ml plant-based milk
  • 300 ml water
  • 1 tablespoon olive oil
  • 4 tablespoons nutritional yeast
  • 2 teaspoons dried vegan stock powder (or 2 crumbled stock cubes)
  • 2 teaspoons garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Small handful of fresh chives, finely chopped (optional)
  • Plant-based butter, to dot over the surface before baking (optional)

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).
  • Once cooked, remove the dish from the oven and leave it to sit for 5 minutes before serving. This allows the creamy mix to thicken and set in the potato.

Notes

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.
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). 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. 
Add fresh veg: I've used garlic powder to keep things simple and cut down on washing up, but you could also fry a few cloves of garlic and sliced onions or leeks and layer these into the potatoes. If doing so, remember that you won't need the garlic powder.
Use fresh herbs: I've used dried herbs for speed and simplicity, but you could swap these for the fresh equivalent. You could either add these to the blender or add them into the layers of potato.
Make it cheesier: To give these potatoes more of a cheesy kick, try adding a spoonful of vegan Dijon mustard and/or extra nutritional yeast to the blender. You could also add some vegan cheese (such as this Four-Ingredient Vegan Parmesan) – sprinkle this over with 10 minutes to go and switch to the grill. 
Plant-based milk: 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: If you need 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.
Storage: You can store these potatoes in the fridge for up to four days or in the freezer for up to six months.
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* The nutrition info below is for one serving of the potatoes, based on a total of six servings.

Nutrition

Calories: 307kcalCarbohydrates: 49gProtein: 10gFat: 9gSaturated Fat: 1gSodium: 275mgPotassium: 1070mgFiber: 7gSugar: 8gVitamin A: 139IUVitamin C: 39mgCalcium: 129mgIron: 3mg
Nutrition Facts
Easy Vegan Scalloped Potatoes (Dauphinoise)
Amount Per Serving
Calories 307 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 275mg12%
Potassium 1070mg31%
Carbohydrates 49g16%
Fiber 7g29%
Sugar 8g9%
Protein 10g20%
Vitamin A 139IU3%
Vitamin C 39mg47%
Calcium 129mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword vegan dauphinoise potatoes, vegan potato gratin, vegan side dish
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