Dairy-Free Gratin Dauphinois
Indulge in the creamy, comforting flavors of this **Dairy-Free Gratin Dauphinois**, a plant-based twist on the classic French dish. Made with tender layers of thinly sliced Russet potatoes, this recipe features a luscious sauce crafted from unsweetened almond milk, rich coconut cream, and a hint of nutritional yeast for a cheesy undertone—all without a drop of dairy. Infused with garlic, fresh thyme, and a dash of warming nutmeg, this gratin bakes to golden perfection, offering a velvety texture and indulgent taste. Perfect as a side dish for holidays or a cozy weeknight dinner, this recipe is vegan-friendly, easy to prepare, and irresistibly delicious. Whether you're catering to dietary needs or simply craving a lighter alternative, this savory bake will become a new favorite.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 cloves Garlic
- 1 tablespoon Olive oil
- 2 cups Unsweetened almond milk
- 1 cup Coconut cream
- 3 tablespoons Nutritional yeast
- 1 tablespoon Cornstarch
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
Instructions
Preheat your oven to 350°F (175°C).
Peel and thinly slice the potatoes into rounds about 1/8 inch thick. Use a mandoline if you have one for even slices.
Finely mince the garlic cloves.
In a large saucepan over medium heat, add the olive oil and sauté the minced garlic until fragrant, about 1 minute.
Add the almond milk and coconut cream to the saucepan, stirring to combine.
Whisk in the nutritional yeast, cornstarch, thyme, salt, black pepper, and nutmeg until the mixture is smooth.
Continue to cook the sauce, stirring constantly, until it thickens slightly, about 5 minutes.
Layer half of the potato slices in an even layer in a greased 9x9 inch (or similar) baking dish.
Pour half of the sauce over the potatoes, spreading it to cover them evenly.
Add the remaining potato slices in another layer and top with the rest of the sauce.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for another 30 minutes, or until the potatoes are tender and the top is golden brown.
Allow the gratin to cool for at least 10 minutes before serving.
Garnish with additional fresh thyme before serving, if desired.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2853 mg | 124% | |
| Total Carbohydrate | 298.3 g | 108% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 131.7 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 977 mg | 75% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4632 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
