One of the things I really missed when I first became vegan was Dauphinoise potatoes (or potato gratin), ‘coz that’s made with cream and I hadn’t yet gone exploring all the various vegan dairy options. Well, I am happy to say that of course I can have those delicious potatoes! And it’s super easy too.
3-4 medium sized potatoes, peeled and thinly sliced (approximately the thickness of a coin)
250 ml oat cream (I used the one from Oatly)
2 cloves of garlic, grated (or use frozen garlic!)
1/2 teaspoon of salt
1/4 teaspoon of black pepepr
A pinch of ground nutmeg
Preheat the oven to 180°C (approx. 360°F).
Apart from the potatoes, mix the ingredients in a bowl.
Scoop a couple of tablespoons’ worth of the mix into the bottom of an oven proof dish. You want a dish that is quite big so you have a fairly thin layer of potatoes.
Put the potatoes in the dish and pour over the rest of the cream mix. The cream should just cover the potatoes (they shouldn’t be drowning in cream), so they become nice and almost caramelized when cooked in the oven.
Bake in the oven for 35 minutes, then turn the heat up to 200°C (390°F) and cook for another 10 minutes.
You can also thinly slice half an onion and put on top before cooking, for a bit of variety. :-)