Vegan Potato Dauphinoise Gratin (GF) - Rhian's Recipes (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.

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.

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.

To make dauphinoise potatoes, grease an oven proof dish, rub the garlic all over, layer up the potatoes, cover in milk and cream and season well. Each layer gets a sprinkle of cheese. Bake at 180c for 1 hour.

Put simply, potatoes dauphine (pronounced "do-FEEN") are deep-fried potato puffs while potatoes dauphinoise ("do-fin-WAHZ") means baked scalloped potatoes.

1. The right potatoes. We tried lots of types of readily available potatoes and the two that performed the best for cream absorption while still getting an edge that stays crisp were Maris Piper and Desirée (red-skinned) potatoes.

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.

Do not wash the potato slices, as you need to keep the starch in them to help thicken the cream. On a medium heat, in a medium pan, bring the milk and cream to the boil. Add the sliced potatoes and stir to coat them with the cream.

Some potatoes, like Yukon Gold, have more water in them. Try letting the dish rest for 10 minutes or so to let the water get absorbed and let the sauce thicken. Try cooking your recipe longer. Try uncovering the dish in the oven for the last 10 minutes or so.

Soy milk and olive oil

To replicate the flavor and thickness of 1 cup (237 mL) of heavy cream, combine 2/3 cup (159 mL) of soy milk with 1/3 cup (79 mL) of olive oil. This substitute is best for adding tenderness and taste in cooking and baking, but it should not be used in recipes that require whipping.

What is a vegan alternative to cream in cooking? ›

Can sweetened condensed milk be used as a substitute for heavy cream in recipes? If so, how much would be needed per cup of heavy cream called for in the recipe? Yes, in a 1:1 ratio. However, remember that it is heavily sweetened, so you'll need to reduce the sugar accordingly.

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

Dauphinoise potatoes fall somewhere between scalloped potatoes and gratin, as the spuds aren't precooked, though they do include cheese. However, traditional versions of dauphinoise are cheese-free, making them essentially the same as scalloped potatoes.

The great potato dauphinoise truly epitomises comfort food. One of the classic potato dishes, this gratin takes its name from its place of origin, the Dauphiné region of southeastern France. Everyone loves it but many might not cook it at home.

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.

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. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise.

What is the difference between au gratin potatoes and scalloped potatoes? Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not. Scalloped potatoes typically contain cream but can also contain flavorful stock instead of dairy.