Print
Layers of leek and potato with a rich garlic, rosemary and mustard cream sauce takes these vegan dauphinoise from delicious to extraordinary! So simple to make and so satisfying to eat! #veganside #scallopedpotatoes #veganscallopedpotatoes #veganpotatodish #vegandauphinoise #glutenfree #vegan #veganrecipes #dairyfree #plantbased | Recipe on thecookandhim.com

Dauphinoise Potatoes with Leeks and Rosemary

Prep: 20 mins | Cook: 80 mins | Total: 100 mins | Quantity: 4 - 6 portions

Ingredients

  • 1 + 1/2 cups (375ml) vegan cream (single or double)
  • 4-5 large cloves garlic – peeled and crushed
  • 1 heaped tsp wholegrain mustard
  • 1 tsp dried rosemary
  • 3 tblsp nutritional yeast
  • good pinch each of salt and pepper
  • 3-4 large potatoes
  • 1 medium leek
  • Baking dish 10 x 7 inches (26 x 18 cm)

Instructions

  1. Put the cream and crushed garlic in a saucepan, gently bring to the boil then turn off the heat
  2. Whisk in the mustard, rosemary, nutritional yeast, salt and pepper and set aside
  3. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  4. Slice the leek and wash to remove any bits of dirt in the layers. Drain thoroughly
  5. Peel the potatoes and slice into fairly thin, but even, slices
  6. Place a layer of potatoes into the baking dish to thickly cover the bottom
  7. Cover with some of the leeks then repeat the layers until you've used up all the veggies, ending in a layer of potatoes
  8. Give the cream a quick whisk then pour over the potatoes, scraping out any bits of garlic left in the pan
  9. Lightly oil one side of a piece of foil then lay the oiled side down to cover the potatoes. Crimp the foil round the edges so it forms a lid over the potatoes
  10. Bake for 1 hour then carefully remove the foil and return to the oven for another 15-20 minutes until the dauphinoise is crispy, golden and bubbling

Notes

  • Chill any leftovers and reheat thoroughly
  • Single vegan cream works great in this recipe, vegan double cream will give a slightly richer, creamier finished dish

Recipe by The Cook & Him at https://thecookandhim.com/recipes/dauphinoise-potatoes-with-leeks-and-rosemary/