Vegan Recipe
Potatoes Dauphinoise
A vegan version of the dish where potatoes and seasoning are layered with creamy sauce and baked
- 1 clove garlic, peeled
- Olive oil (wipe /spray around dish)
- 6 medium potatoes (a firm-ish variety)
- 1 cup (273 ml) of unsweetened soya or oat milk (for non vegans use low fat milk)
- 1 tablespoon (28 g) marg, melted (for non vegans use butter)
- ½ Onion chopped and softened in 1 tbs oil (could also use leek)
- Salt and white pepper, to taste
- 1 tablespoon fresh chopped parsley
- ¼ teaspoon (½ g) nutmeg
- ¼ teaspoon (½ g) powdered English mustard
- 4 dessert spoons of yeast flakes
Method
Preheat the oven. To ensure that the oven is hot enough to bake the gratin, you must preheat it. Set the temperature to 425°F (220°C), and allow it to fully heat.
Rub the garlic clove over dish. For the gratin, you’ll need a fairly shallow baking dish. To help season the dish, use a clove of peeled garlic to rub around the interior of the pie dish. This gives the gratin has an extra level of flavor.
- A ceramic pie or tart dish works best for making the gratin.
- Discard ½ the garlic clove after you’ve flavoured the baking dish, crush the other half, add to the diced onion
Mist the dish with olive oil spray. Hold the bottle of spray (13- to 15-cm) from the baking dish and evenly coat the sides. Be careful not to disturb any of the garlic on the inside of the dish. If you use liquid oil, pour some and distribute it around with a small piece of silver foil or brush, then rub the cut surface of garlic over the oiled dish.
Peel and cut the potatoes into thin slices. For the gratin, you’ll need 6 medium Yukon Gold potatoes. Peel the potatoes, and then use a sharp knife to cut them into slices that are no thicker than ⅛-inch /3-mm.
Sautee the chopped onions in microwave with 1 tbs of oil with ½ crushed garlic clove. Afterwards, add the tablespoon of light butter/marg, to these ingredients so it will melt.
Microwave the potato slices in salted boiled water to part cook them.
Bring the milk and nutmeg to a boil. Add 1 cup (273 ml) of non cow’s milk, 1 tablespoons of parsley, ¼ teaspoon (½ g) of nutmeg, ¼ teaspoon (½ g) of dried mustard and 4 dessert spoons (min) of yeast flakes to a small saucepan. Heat the mixture on medium-high heat until it comes to a boil, which should take about 5 minutes.
- When you use a lactose-free or non-dairy milk, such as soy, expect your finished gratin not to be as thick and creamy as traditional gratin dauphinoise.
Pour the milk mixture over the potatoes. Take the saucepan directly off the stove, stir in the onion, oil and margarine mixture, and evenly distribute this creamy mixture over the entire gratin. All of the potatoes should be doused with the liquid.
Cover the dish and bake the grain until the potatoes are tender. Once the gratin is fully assembled, cover the top of the baking dish with foil. Add the dish to the preheated oven. Bake until the potatoes are fork tender, which should take 30 to 40 minutes
Uncover the gratin and cook for another 10 minutes. When the potatoes are tender, remove foil from the baking dish and return the gratin to the oven to brown
Let the dish rest for several minutes before serving. Remove the gratin from the oven once it begins to brown on top. Leave the dish out on the counter for 5 to 10 minutes to help it set /thicken. Serve the gratin while it’s still warm.
A delicious and hearty side dish, which is relatively cheap and easy to make which I hope you enjoy as much as my family does. It’s become our ‘special occasion’ potato dish.
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