Vegan Scalloped Potatoes | Pommes Dauphinoise
This French-inspired vegan scalloped potatoes recipe (Pomme Dauphinoise) is the perfect 'cheesy' potato-based meal for whenever you want to eat something comforting. Give it a try!
Ingredients
- 1 kg potatoes
- 800 ml full fat coconut milk
- 100 g tofu crumbled
- 5 cloves garlic minced
- 2 teaspoons fresh thyme
- ⅓ tsp black pepper freshly ground
- ½ tsp nutmeg grated
- 2 tablespoons coconut oil
- 2 tablespoons 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 the coconut milk mixture. Continue whisking, then bring to a boil and remove from heat.
- Layer ⅓ of the potatoes slices on bottom of the baking dish, pour 1/3 of the coconut sauce over them and sprinkle with 1 cup of grated vegan cheese.
- Layer the remaining potato slices and cover them with tofu crumbles and 1/3 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.