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    Recipes
    Recipes

    Vegan potato dauphinoise

    This vegan spin on the classic has a delicious creaminess infused with garlic and fresh thyme

    This vegan spin on the classic has a delicious creaminess infused with garlic and fresh thyme

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    (86 votes)
    Cooking Time

    Cook: 1 Hour 30 Mins

    Cooking Time

    Serves: 6

    Cooking Time

    Price: 21p per serving

    Nutritional Information

    Each 198g serving contains

    Energy
    614kj
    147kcal
    7%
    Fat
    2.6g
    Low
    4%
    Saturates
    0.2g
    Low
    1%
    Sugars
    4.6g
    Low
    5%
    Salt
    0.28g
    Low
    5%
    of your reference intake.
    Typical energy values per 100g:
    310kj/74kcal

    Ingredients

    750g Grower's Selection Organic Baby Potatoes, thinly sliced

    1 red onion, thinly sliced

    1tbsp rapeseed oil

    1tbsp cornflour

    200ml Oatly Oat Drink

    1 reduced-salt vegan vegetable stock cube, made up to 50ml

    2 cloves garlic, crushed

    1tbsp thyme leaves, plus extra to serve

    Method

    1
    Preheat the oven to 200C/180C Fan/Gas 4.
    2
    Toss the potatoes and red onion in the oil and arrange in a lightly greased ovenproof dish.
    3
    Mix the cornflour with a little cold water then stir in the oat drink, stock, garlic and thyme. Season with black pepper and pour over the potatoes.
    4
    Cover with foil and bake for 50 mins; remove the foil. Bake for 20 mins more until golden. Top with a little extra thyme, to serve.