Dairy-free dauphinoise

Mmmm, potato dauphinoise is one truly delightful potato dish. While this is by no means as creamy, unctuous and rich as the dairy version (I like Hugh Fearnley Wittingstall’s) it’s a good substitute if you’re dairy-free. The oat milk cream gives a soft, ‘creamy’ richness and it certainly fills the spot of a dinner party-worthy dairy-free potato dish. To make a divine supper serve with ratatouille – yum!

Dairy-free Dauphinoise (dairy-free, egg-free, nut-free, soya-free, vegetarian, vegan)

Alter the quantities for however many you are serving, this was for a ramekin sized portion to serve one after-school hungry 8 year old!

  • 1 small – medium potato, very finely sliced
  • dairy-free spread, to smear over ramekin
  • oat cream
  • 1 clove of garlic (more if you like!)

– Pre-heat the oven to 200 degrees centigrade

– Rub the inside of the dish with a cut garlic clove (can also layer some if you like)

– Smear the inside of the dish with dairy-free spread

– In a separate bowl, combine the sliced potatoes with enough oat milk to cover and mix well.

– Layer the sliced in the dish.

– Cook for 45 minutes – 1 hour until golden on top and soft all the way through.

– Serve!

2 Comments Add yours

  1. Sylvie says:

    Looks lovely, I’d like to try tonight for my kids. Did you use oat milk or oat cream?

    1. lucylox says:

      I used oat cream 🙂

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