Vegan Potato Gratin Recipe (Dauphinoise) - Carlo Cao (2024)

FAQs

Is potato gratin the same as dauphinoise? ›

Potato dauphinoise is made with uncooked, thinly sliced potatoes cooked in a cream sauce, whereas potato au gratin is made with pre-cooked, thinly sliced potatoes in a cream sauce. The only real difference is one is pre-cooked, and the other isn't.

Peel and thinly slice the potatoes using a mandolin or sharp knife. Rub the cut sides of the garlic clove all over the sides and bottom of a large non-stick ovenproof dish. Layer up the potatoes, seasoning each layer as you go. Pour over the cream, dot the top with butter and cook in the oven for 1 hour.

Fortunately, you can still make a delicious gratin dauphinoise without cream. Substitute fat-free or non-dairy milk, a small amount of light butter, and plenty of herbs and spices so you wind up with a tasty dish that you don't have to feel guilty about eating.

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.

I also like to sprinkle in a bit of parmesan in between the layers for the sharpness and nuttiness. Instead of Gruyere or Swiss, you can use cheddar, gouda, Monterey jack or pepper jack. I do prefer to grate my own cheese for this recipe because pre-grated cheese is tossed with anti-caking agents.

Yes, you can cook the dauphinoise until almost fully cooked and then freeze. Defrost and reheat in the oven for 30 minutes at 180ºc. If you're using cheese in your recipe, freeze it without the cheese and then add this afterwards when you're ready to re-heat.

Best kind of potatoes for au gratin

America – Russet is perfect, and for those of you in the UK, King Edward or Maris Piper are perfect.

Suitable for Vegetarians. Contains: Eggs, Milk. Free From: Artificial Colours, Artificial Flavours.

Mix equal parts silken tofu and soy milk and blend thoroughly to make a high protein, vegan substitute for heavy cream. This mixture works well to thicken soups and sauces.

Can I use Greek yogurt instead of thickened cream? ›

When you really need to thicken a dish, Greek yogurt gets the job done — in fact, it's much thicker than heavy cream. Combine equal parts Greek yogurt and milk for a substitute closer to heavy cream's thickness. Be sure to add it while your dish is off the heat to avoid curdling, and don't use it for whipping.

If your roasting tray is too small the liquid won't reduce as quickly, so be sure to pick a large one. Also, don't forget to simmer on the hob for 5 minutes (step 4) before baking. If your dauphinoise is too watery, pop the pan back onto the hob after baking and simmer to reduce to your desired consistency.

4. Don't rinse – the potato starch helps thicken the sauce. Some recipes say to rinse and dry the potatoes before stacking, but we found that by cutting out this step, the starchy potato water helps thicken the cream as it cooks.

The potato variety is important. I find that Desiree and Belle de Fontenay work best, and both are usually available in supermarkets. The gratin can be cooked an hour or so before the meal and then reheated 20 minutes before serving.

Potato Gratin is often a term used interchangeably with dauphinoise potatoes. Any baked dish of thinly sliced vegetables cooked with cheese and butter is generally a gratin. Potato gratin can be made with a creamy sauce, sometimes with the inclusion of onions, garlic and/or breadcrumbs.

Potatoes gratiné

In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes. In English Canada, it is called scalloped potatoes or potatoes au gratin.

Gratin dauphinois (/ˈɡræt. æ̃ ˌdoʊ. fɪˈnwɑː/ GRAT-a doh-fi-NWAH) is a French gratin of sliced raw potatoes baked in cream, from the Dauphiné region in south-eastern France.

Potatoes dauphinoise, on the other hand, is named not after a person (or a sea mammal), but after the Dauphiné region itself where the local cuisine is known, among other things, for featuring a wide variety of gratin-style dishes.