Vegan Scalloped Potatoes | Pommes Dauphinoise
These French-inspired vegan scalloped potatoes (pommes dauphinoise) layer thinly sliced potatoes in a creamy coconut sauce with melty dairy-free cheese. It's pure comfort food that happens to be entirely plant-based.
Ingredients
- 1 kg potatoes
- 800 ml full-fat coconut milk
- 100 g tofu crumbled
- 5 cloves garlic minced
- 2 tsp fresh thyme
- ⅓ tsp black pepper freshly ground
- ½ tsp nutmeg grated
- 2 tbsp coconut oil
- 2 tbsp flour
- 200 g non-dairy cheese of choice grated
- salt to taste
Instructions
- Preheat the oven to 200C/400F.
- Grease a baking dish with coconut oil. I used a ~9 x 5in Pyrex dish.
- In a medium saucepan, bring the coconut milk, garlic, salt, nutmeg, thyme and pepper to a boil. Turn off the heat and set aside.
- Scrub the potatoes very well, then slice them thinly using a mandoline or a knife and cover the slices with cold water in a large bowl. Set aside.
- Melt the coconut oil in a medium saucepan over medium heat. Whisk in the flour until incorporated and cook the mixture, whisking, until it thickens.
- Slowly pour in the coconut milk mixture. Continue whisking, then bring to a boil and remove from the heat.
- Layer ⅓ of the potato slices on the bottom of the baking dish, pour ⅓ of the coconut sauce over them and sprinkle with 1 cup of grated vegan cheese.
- Layer the remaining potato slices and cover them with the tofu crumbles and ⅓ of the coconut sauce.
- Cover with foil and bake for 45 minutes. Remove the foil and sprinkle with the rest of the vegan cheese. Bake uncovered for 15-20 more minutes, until golden on top.
Notes
Use thick canned full-fat coconut milk (not a thin drinking carton) for a properly creamy sauce. Not gluten-free as written, but a 1:1 gluten-free flour blend can be swapped for the wheat flour in the roux. Leftovers keep well in the fridge for up to 3 days.