Vegan Potato Dauphinoise Gratin (GF) - Rhian's Recipes (2024)

FAQs

What to eat with dauphinoise potatoes vegan? ›

Vegan Dauphinoise Potatoes are perfect to serve up as a side dish with all sorts of main dishes - how about a Vegan Sausage Casserole, Tuscan Bean Stew, or Vegan Toad in the Hole? Or sometimes we serve it as a main meal with a crisp rocket salad... yum!

Put simply, potatoes dauphine (pronounced "do-FEEN") are deep-fried potato puffs while potatoes dauphinoise ("do-fin-WAHZ") means baked scalloped potatoes.

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.

Potatoes au gratin are slices of pre-cooked (usually boiled) potato cooked in cream and topped with cheese which makes the gratin. Gratin Dauphinoise, on the other hand, is a dish made of thinly-sliced (not pre-cooked) potatoes that cook in cream. Dauphinoise traditionally does not contain any cheese.

Although very rich itself, I think dauphinoise potatoes works really well with rich meats such as roast lamb, steak or beef shortribs. However, it will also go perfectly with baked salmon (you could add a little lemon zest to the salmon to cut through the creaminess of the potatoes).

Specially Selected Potato Dauphinoise 480g/4 Pack | ALDI.

Etymology. French dauphinoise, from the Dauphiné area of France, near the Italian border, whence this dish comes.

The phrase au gratin literally means "by grating" in French, or "with a crust," from the verb gratter, "to scrape, scratch, or grate."

Substituting Milk for Heavy Cream

Whole milk alone can work in some instances as a substitute. At 3.5%, its fat content is low, but it's a good substitute in mashed potatoes or potatoes au gratin.

If your roasting tray is too small the liquid won't reduce as quickly, so be sure to pick a large one. Also, don't forget to simmer on the hob for 5 minutes (step 4) before baking. If your dauphinoise is too watery, pop the pan back onto the hob after baking and simmer to reduce to your desired consistency.

How to stop dauphinoise potatoes from going black? ›

To reduce the risk of this happening press a piece of baking parchment (parchment paper) or clingfilm (plastic wrap) onto the surface of the gratin and then cover tightly with clingfilm. However this discolouration does not usually show once the gratin has been baked.

To make dauphinoise potatoes, grease an oven proof dish, rub the garlic all over, layer up the potatoes, cover in milk and cream and season well. Each layer gets a sprinkle of cheese. Bake at 180c for 1 hour.

Lift off the foil and sprinkle the cheese, if using, over the top – though it's not very French, you could substitute the gruyere for parmesan (in which case, use a little less) or even a mild cheddar, if you prefer.

Slicing – for uniformity use a mandolin

For a normal dauphinoise the potatoes can be hand-sliced, but for this ultimate version, they need to be uniformly thinly sliced so a mandolin is indispensable. The slicing blade of a food processor or a good box grater could work.

Slicing – for uniformity use a mandolin

For a normal dauphinoise the potatoes can be hand-sliced, but for this ultimate version, they need to be uniformly thinly sliced so a mandolin is indispensable. The slicing blade of a food processor or a good box grater could work.

One of the best things about Potatoes Dauphinoise is that if there's any left over it keeps well in the fridge for several days and it reheats beautifully in the microwave (unlike roast potatoes which can taste a bit floury when reheated).

It's not advisable to eat spoiled potatoes – or any other spoiled foods for that matter. Certain pathogens grow when potatoes go bad such as; salmonella, listeria, botulism, and staphylococcus.