Vegan-potato-dauphinoise

Vegan potato dauphinoise

This vegan spin on the classic has a delicious creaminess infused with garlic and fresh thyme

By , 26 March 2019

(47 votes)

Vegan potato dauphinoise

  • 1 Hour 30 Mins

  • Serves: 6

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Nutritional Info
Each 198g serving contains

  • Energy

    613KJ

    147KCAL

    7%

  • Fat

    2.6g

    low

    4%

  • Saturates

    0.2g

    low

    1%

  • Sugars

    4.6g

    low

    5%

  • Salt

    0.28g

    low

    5%
of your reference intake.
Typical energy values per 100g: 310kJ/74kcal.
Ingredients
  • 750g Grower's Selection Organic Baby Potatoes, thinly sliced
  • 1 red onion, thinly sliced
  • 1tbsp rapeseed oil
  • 1tbsp cornflour
  • 200ml Oatly Oat Drink
  • 1 reduced-salt vegan vegetable stock cube, made up to 50ml
  • 2 cloves garlic, crushed
  • 1tbsp thyme leaves, plus extra to serve
Method

  • Preheat the oven to 200C/180C Fan/Gas 4.

  • Toss the potatoes and red onion in the oil and arrange in a lightly greased ovenproof dish.

  • Mix the cornflour with a little cold water then stir in the oat drink, stock, garlic and thyme. Season with black pepper and pour over the potatoes.

  • Cover with foil and bake for 50 mins; remove the foil. Bake for 20 mins more until golden. Top with a little extra thyme, to serve.