CREAMY VEGAN DAUPHINOISE

Creamy vegan dauphinoise image

Indulge in the ultimate Sunday dinner side dish. This creamy vegan dauphinoise recipe is easy to make and bound to please a crowd

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Time 1h50m

Yield 4-6 as a side

Number Of Ingredients 5

Ingredients

270ml pot Elmlea Double Plant Cream Alternative
350ml plant milk (such as soya or oat)
thyme sprigs, leaves picked
2 garlic cloves, crushed
4 floury potatoes (about 1kg), peeled and finely sliced

Steps:

Heat the oven to 160C/140C fan/gas 3. Put the Elmlea Double Plant Cream Alternative, plant milk, thyme and garlic in a saucepan, and warm over a low heat until just steaming, but not boiling.
Layer the potatoes in a medium baking dish (about 20 x 20 x 5.5cm), seasoning each layer well with salt and pepper. Pour over the hot milk mixture, making sure all the layers of potatoes are submerged in the liquid. Bake, uncovered, for 1 hr 30 mins until tender when pierced through the middle with a knife, and the top is lightly golden.

Nutrition Facts : Calories 260 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.05 milligram of sodium