We remember the first time we ever tried Dauphinoise potatoes.
It’s one of those outrageously satisfying dishes you’ll simply never forget.
It’s basically carb heaven.
Traditionally made using milk and cream, we wanted to show that you can still enjoy it being vegan.
Dauphinoise Swirl
Serves:6 peoplePrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Rating: 5.0/5
( 1 voted )
Ingredients
100g (3.5oz) cashews
1.2kg (42.3oz) large potatoes
3 garlic cloves
25g (1oz) nutritional yeast
3 sprigs of fresh rosemary
olive oil
salt
pepper
Instructions
Transfer the cashews to a bowl and cover them with hot water straight from the kettle. Leave to sit for at least 20 minutes.
If needed, cut the large potatoes in half so that they’re roughly 5cm wide and add them to a saucepan of cold water on a high heat. Cover with a lid and bring the water to the boil, then boil gently for 25 minutes until the potatoes are parboiled. It's important they're not too soft so you can slice them later.
Drain the cashews and add them to a blender. Peel the garlic and add it to the blender along with the nutritional yeast, generous pinches of salt and pepper, and 500ml (17fl.oz / 2 cups) of water. Blend until smooth and set to one side for later.
Preheat the oven to 200ºC fan / 425ºF.
Drain the potatoes and slice them as thinly as possible (around 1-2mm thick).
Arrange 1/3rd of the potato slices in a swirl in the base of a round ovenproof dish. Then pour 1/3 of the sauce on top and sprinkle with the leaves from 1 sprig of rosemary. Repeat this step for another 2 layers placing the potatoes in a swirl and topping with sauce and rosemary leaves each time. Bake the swirl in the oven for 20 minutes.
Remove the dauphinoise swirl from the oven. Check the potato has cooked fully (return it to the oven for another 5-10 minutes if not) and top with salt and freshly ground black pepper. Et voila!
I made this this last weekend and everybody LOVED the dish! The only different thing I did was that, while blending the sauce in the blender, I added oil in a thin trickle (about 1/3 of a cup). This made the sauce a little thicker.
It was delicious!
We haven’t tested this so we can’t be sure sorry! It might be a little thin, so we’d suggest adding cornflour to thicken it slightly if you do give this a go 🙂
7 Comments
Everything you prepare looks sooo yummy! I am eager to start tasting sharing w/others. Thank you
Thanks Glenda!
I made this this last weekend and everybody LOVED the dish! The only different thing I did was that, while blending the sauce in the blender, I added oil in a thin trickle (about 1/3 of a cup). This made the sauce a little thicker.
It was delicious!
Hey Mayra! So glad you enjoyed the recipe! Ooo, love the idea of thickening the sauce, we might have to try this too. Thanks! Ben
Can i use cream vegan sauce for cooking insted of the cashews?
We haven’t tested this so we can’t be sure sorry! It might be a little thin, so we’d suggest adding cornflour to thicken it slightly if you do give this a go 🙂
Made it several times and all love it! i scipped the yeast though and 25 min cooking the potatoes is very long even with big potatoes cut in half.