Creamy Vegan Potato Dauphinoise




Creamy Vegan Potato Dauphinoise



I love a carby dinner, who doesn't? I made this in under 30 minutes from whatever I had in my fridge and the results were as impressive as they were comforting on a rainy Tuesday!

It can be very difficult to choose dinners after work which don't take a lot of effort , and a lot of the time when you've just finished work, trawling the supermarket shelves for inspiration is well, uninspiring. 

I hope this recipe (or on of my others) will give you a go-to option for an easy midweek treat!


Total Time - 40 mins - 1 hour



Original Post - Instagram @life_by_ms_lewis




 Ingredients
- 1 large baking potato
- 6 shallots sliced or 1 white onion sliced into rings
- Gluten free flour
- 50 grams vegan butter
- Almond milk
- 1 heaped tablespoon vegan cream cheese
- Salt & pepper to season
- Spring Onions (optional)
- Olive oil 
- Coconut Oil
- 4 teaspoons of nutritional yeast (optional)
- A small handful of fresh chives chopped finely


Main Ingredients during cooking



Method
- Peel the potato and place in a saucepan of boiling water and prepare the rest of the 
  ingredients while the potato cooks
- Preheat the oven on a medium heat setting
- In a frying pan, heat the coconut oil and add the shallots/onions on a low heat to simmer
- Whilst the onions simmer take a sauce pan and add in 2 tablespoons of flour into the dry 
  pan and add in the vegan butter and stir continuously to create a 'roux'(a thick paste)
- When the flour and butter have form a doughy sticky roux, begin to add in the almond 
  milk and keep stirring until your roux has dissolved into the milk making a thick and 
  creamy sauce
- Add in the wholegrain mustard, salt, pepper, chives and the nutritional yeast
- Keep an eye on this mixture; you can turn it to a low heat while you wait for the potato
- When the onions begin to caramels around the edges, turn off the pan
- When the potato is almost cooked through, remove it from the water and place onto a    
  chopping board. Slice the potato into 1/2 CM thick slices (be careful as it will be very hot, 
  you can hold it with a kitchen towel if it is too hot to handle.
- One sliced, take a small ovenproof dish and ladle a small amount of your mustard sauce 
  into the bottom of the dish
- Add a layer of the potato slices then a few of the onions, pepper and then more sauce
- Keep layering up the potato, onions and sauce and when the dish is full, pour on the 
  remaining sauce so the potatoes are almost completely covered
- Sprinkle over the spring onions and extra nutritional yeast and drizzle olive oil sparingly 
  on the top, this will help to brown and crisp the top of the gratin
- Place the dish into the middle of the oven and leave on a medium heat for 15-20 minutes 
  (depending on your oven)
- You can check if the potatoes are cooked by dipping a sharp knife into the potatoes, if 
  they are soft the dish is ready. You can finish it off for a little longer if you wish to brown 
  the top more.


Serving Suggestions
- You can spice this dish up by adding some fresh red chillies and a dash of tobacco on the 
  top
- Make a crunchier topping with breadcrumbs or event tortilla chips
- If your a cheese fan, sprinkle the top with your favourite vegan cheese
- If you are not a fan of mustard, switch it up with some Worcestershire sauce instead
- This dish is great with leafy greens or as part of a vegan roast, it's great for BBQ's and   
  parties as part of a buffet table

Do let me know what you think, and don't forget to upload your version to Intstagram so I can see your efforts: @life_by_ms_lewis

Have a great weekend,
Kim