Vegan Dauphinoise Potatoes
Vegan Dauphinoise Potatoes to go with Christmas Dinner this year, it is one of our absolute favourites. Creamy layers of potatoes flavoured with garlic and thyme. Perfect!
Despite not being able to have anyone else over for Christmas Dinner due to Covid, it is still best to make a fair size for the layers to really work, you can half the recipe if it is too much. Vegan Dauphinoise Potatoes freeze perfectly and is a great accompaniment to many dishes. This dish does work better cooked in advance to ensure the potatoes are pressed properly, I recommend making at least a day before.
Ingredients for Vegan Dauphinoise Potatoes
- 4 Cartons of Elmlea Plant Double Cream
- Whole Bulb of Garlic
- 1 Bunch of Thyme
- 2kg Potatoes (I used King Edwards)
- Salt and Pepper
- A suitable Ovenproof Dish (I used a loaf tin 40x15cm)
- Greaseproof Paper
- A Mandolin Slicer (You can slice the potatoes with a knife not easy to do consistently ) I have this one that worked very well, it is versatile and is only £11.
- Baking Beans are useful for pressing the Vegan Dauphinoise. But there are other options if you don’t have them.
Creating Vegan Dauphinoise Potatoes
- Wash hands thoroughly.
- Pour the 4 cartons of Elmlea Plant Double Cream into a suitable sized saucepan Add the bunch of Thyme and the whole Garlic Bulb cut in half directly through the cloves.
- Put on the hob on the lowest heat to infuse the cream, do not boil the cream or it will reduce and thicken.
- Peel and slice the Potatoes, put them in water to stop them discolouring. If using a Mandolin Slicer make sure you use a guard as they are very sharp
- The Cream should take approximately 10 minutes, taste the Thyme and Garlic infusion in the cream, season with Salt and Pepper.
- Preheat the Oven to Gas Mark 4.
- Drain the sliced Potatoes in a colander and put in a bowl or pan large enough to combine with the infused Cream. Pour the Cream over the Potatoes and combine well, separating the Potato slices with clean fingers.
- Take the Ovenproof Dish and line it with Greaseproof Paper. Leave an overhang each side of the Ovenproof Dish large enough to go over the Potatoes when full (this will come in really handy later on). This can be achieved easier by brushing the dish with a little oil, the oil will help keep the Greaseproof Paper in place.
- Layer the potatoes into the Ovenproof Dish. I find this easiest with clean hands rather than a utensil. The Potato Slices should be coated in the infused Cream but no additional Cream should go into the Ovenproof Dish.
- After a third of the Potato Slices have been added, season the layer with Salt and Pepper and press down evenly.
- Continue this process until all the slices of Potatoes have been added to the Ovenproof Dish.
- Cover the Potatoes with the excess Greaseproof Paper and place in the Oven for 45 minutes.
- After 45 minutes take out of the Oven and use a thick tea towel to evenly push down on the Potatoes.
- Place back in the Oven for another 30 minutes.
- After 30 minutes take the Vegan Dauphinoise Potatoes from the oven. Use the tea towel to press the potatoes down again. Once they are nice and compact put something on top of the Vegan Dauphinoise to weigh it down whilst it cools. I have used Baking Beans. You could use tins of beans or anything that presses down on the potatoes evenly. I would not recommend rice though (the usual substitute for Baking Beans) as some could easily work its way under the Greaseproof Paper.
- For best results leave pressed for 5-6 hours or overnight.
- Now remove the Baking Beans or whatever weight you have used.
- Open up the top of the Greaseproof Paper and turn the Vegan Dauphinoise Potatoes onto a an Ovenproof tray (if you would like it easier to slice). If it is compacted it should not fall apart, however, still be gentle, tug gently on the Greaseproof Paper and ease it out.
- This is the point where you can cut off any to freeze for another time.
- When ready to serve, bake in the Oven on for 30 minutes on Gas mark 6.
Happy Eating and Merry Christmas!
Keep an eye out over the next week or two for our Vegan Wellington which we will be cooking for Christmas Dinner.