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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Dairy-Free Dauphinoise Potatoes: A Creamy Vegan Gratin

    Dairy-Free Dauphinoise Potatoes: A Creamy Vegan Gratin

    8
    By Alisa Fleming on December 13, 2017 Alisa's Favorite Dairy-Free Recipes, Dairy-Free Recipes, Sides

    Dauphinoise potatoes, or gratin dauphinois, is a traditional dish from the Dauphiné region in southeast France that is similar to scalloped potatoes. But unlike our Americanized versions, they use crème fraîche rather than copious amounts of cheese. To make dairy-free dauphinoise potatoes, this recipe uses a quick creamy sauce made from cashews. It’s a wonderful comforting dish for the cooler months or for the holidays.

    Dairy-Free Dauphinoise Potatoes Recipe - a naturally vegan, soy-free, gluten-free dish based on a French classic

    Raw cashews are actually quite soft and blend easily, but I still recommend pre-grinding them, particularly if you don’t have a high-power blender.You can pre-soak the nuts to soften them (1 to 2 hours), but this will produce a slightly thinner sauce for your dairy-free dauphinoise potatoes. Dry cashews will soak up liquid from your sauce as it cooks, but pre-soaked ones are already quite saturated.

    I also highly recommend using a mandolin to prepare the potatoes. The one I use was very inexpensive, and it makes very quick work of the slicing process.

    Dairy-Free Dauphinoise Potatoes Recipe - a naturally vegan, soy-free, gluten-free dish based on a French classic

    Special Diet Notes: Dairy-Free Dauphinoise Potatoes

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

    5.0 from 1 reviews
    Dairy Free Dauphinoise Potatoes
     
    Print
    Prep time
    15 mins
    Cook time
    60 mins
    Total time
    1 hour 15 mins
     
    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
    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.
    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.
    3.5.3229

    Key Pantry Supplies: Dairy-Free Dauphinoise Potatoes


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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    8 Comments

    1. Pingback: Savory Potato Pudding Recipe (Vegan, Kid-Friendly & Allergy-Friendly)

    2. Christine on December 14, 2017 6:53 am

      This looks incredibly yummy! Such a cozy and perfect dinner for these chilly evenings. Going to have to try this one!

      Reply
    3. Julie @ Running in a Skirt on December 14, 2017 6:27 am

      Oh my! that looks so creamy to be dairy free! How delicious!

      Reply
    4. Jessica Levinson on December 13, 2017 7:45 pm

      What a delicious dairy free side dish! I would have to go back for seconds on these!

      Reply
    5. Lorie on December 13, 2017 7:15 pm

      I feel like there was a boxed version my mom made like this growing up. I’d sooooo much rather have these!!!

      Reply
    6. Jenn on December 13, 2017 3:08 pm

      Seriously love everything about these creamy potatoes! And it looks so easy to make. I might have just found what I’m taking to Christmas dinner! 🙂

      Reply
    7. Whitney E, R.D. on December 13, 2017 11:50 am

      Okay these look mouth-watering delicious! I love potatoes au gratin and this vegan version looks ridiculously good! I am making this ASAP…Thank you for the recipe 🙂

      Reply
    8. Rachel on December 13, 2017 11:36 am

      Yum! I admit I’ve never heard of this type of potatoes before but I definitely want to try them.

      Reply

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