Dairy Free Dauphinoise Potatoes
Prep time
Cook time
Total time
Author: Adapted from The Daily Press of Ashland
Serves: 6 servings
Ingredients
- 5 medium potatoes (see note below)
- ½ cup raw cashews (see note below)
- 2 cups water, divided
- 2 tablespoons arrowroot starch (can sub non-GMO cornstarch)
- 1 tablespoon dried onion flakes
- ¾ teaspoon salt
- Pinch cayenne pepper (optional)
- Paprika, for topping
Instructions
- Preheat your oven to 375ºF.
- Slice the potatoes very thin. A mandolin is very helpful here (I use this one).
- Spread the potatoes evenly in a 7x11-inch baking dish or oven-safe skillet.
- Place the cashews in your blender and add half of the water. Blend until smooth. Add the remaining water, starch, onion flakes, salt, and cayenne (if using. Blend until smooth.
- Pour the cream over the sliced potatoes, and lightly sprinkle the potatoes paprika.
- Bake for 1 hour or until the potatoes are fork tender and appear crispy on top.
Notes
Potatoes: I think small to medium-sized Russets or large Yukon Gold are the best potatoes to use for dairy-free dauphinoise potatoes.
Cashew Tip: To avoid chunks of cashew, I recommend grinding the cashews into a powder in a spice grinder before adding them to the blender. This only takes a minute.
Cashew Tip: To avoid chunks of cashew, I recommend grinding the cashews into a powder in a spice grinder before adding them to the blender. This only takes a minute.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-dauphinoise-potatoes