Dauphinoise potatoes

These Dauphinoise Potatoes are the ultimate comfort food for everyone. Easy to make with simple ingredients, perfect for any family lunch or dinner, and amazing for holidays. These potatoes also reheat beautifully, making them a staple for meal prep, too. No one would ever taste these are entirely vegan, so seriously a great option if you don’t do dairy.

Potatoes are always great to make. They are so super versatile, just think of the variations you can make: From something like my Garlic Brussels Sprouts Potatoes to my Hashbrown Casserole. 

If you’re looking for more potato recipes, maybe also try my Potato Cakes or simple use the search bar for more ideas.

Let’s get real with these Dauphinoise Potatoes. They are easy to make, creamy, rich, cheesy, and flavor packed. Seriously what you get is an easy recipe that you can count on and that you will always come back to prepare.

What you need for this Dauphinoise Potatoes recipe

• Potatoes
• Vegan butter
• Vegan cheese
• Vegan parmesan

• Garlic
• Oat cuisine
• Vegetable broth powder

How to make Dauphinoise Potatoes

Preheat oven to 350°F and set a 8×11 casserole, greased with vegan butter, aside.

First wash and peel your potatoes, then cut them into really thin slices (around a tenth of an inch, or 3 mm).

Take a large mixing bowl and add oat cuisine, garlic, and vegetable broth powder to it. Season with salt, pepper and 2 Tbs of the vegan Parmesan and cheese each. Mix well, then add potato slices and combine everything.

Fill the mix in the casserole in three to four batches. Each time give a bit of the vegan cheeses between the batches. Don’t top the last layer with them though just yet.

Bake for 1 hour then test potatoes with a wooden pick. Add the reserved vegan Parmesan and vegan cheese on top and bake for 15 minutes more, finally serve on plates.

Ways to enjoy this easy potato recipe

It makes such a great addition to a holiday dinner, even if you’re looking for last minute options.  But the potatoes are delicious any day of the year. When you serve these potatoes au gratin for lunch or make them for meal prep and bake them out of the fridge – they are always fantastic.

If you have no oat cuisine available, no problem! Replace it with full fat coconut milk. Please don’t use light coconut milk, which is thinner than full fat and less rich. Yes, in this case the richer taste is truly better, but more importantly the full fat version will make the texture better.

Alternatively you could also use soy cuisine which will work as good as oat. Just make sure to use a plain on and not a sweet version. That one is good for desserts but not for savory dishes.

If you try these Dauphinoise Potatoes, tag me on Instagram or Facebook.

Let me know what you think.

Cheers, Florian.