Dairy Free Dauphinoise Potatoes
Prep time
Cook time
Total time
Serves: 6 servings
  1. Preheat your oven to 375ºF.
  2. Slice the potatoes very thin. A mandolin is very helpful here (I use this one).
  3. Spread the potatoes evenly in a 7x11-inch baking dish or oven-safe skillet.
  4. 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.
  5. Pour the cream over the sliced potatoes, and lightly sprinkle the potatoes paprika.
  6. Bake for 1 hour or until the potatoes are fork tender and appear crispy on top.
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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-dauphinoise-potatoes