Scalloped potatoes (or Dauphinoise potatoes in England) is my husband’s favorite dish. He said he’s only had it a couple of times but it’s the dish that brings about the most distinct and enjoyable memories for him. I’ve never made it before because I was intimidated by the creaminess and didn’t think I could make a vegan version that lived up to his hopes and dreams. But I underestimated myself!
I slightly adapted the Avant Garde Vegan’s Dauphinoise potatoes recipe from his cookbook to create these aromatic and delicious scalloped beauties. It was creamy, it was rich, it was soft and tender, and it was enthusiastically approved by hubby. I’d say it’s a win!
I think this would make a fantastic holiday side dish for vegans and non-vegans alike. It took less than an hour to make and it’s definitely a crowd pleaser. Plus, if the holidays isn’t the time for super rich and luxurious foods, when is?
4 potatoes, peeled
4 cloves garlic, minced
5 shallots, diced
1 can coconut milk
1 cup unsweetened almond milk
2 Tbsp nutritional yeast
3 Tbsp Dijon mustard
3 sprigs fresh rosemary, destemmed
1 bay leaf
Generous pinch salt and pepper
Preheat oven to 375 degrees. Slice the potatoes very finely, using a mandolin if you have one. In a large saucepan, heat garlic, coconut milk, almond milk, nutritional yeast, mustard, rosemary, bay leaf, and salt and pepper over medium high heat. Once it comes to a boil, carefully add the potato slices and shallots and stir gently. Pour potato mixture into a large casserole dish and cover with tinfoil. Cook in the oven for 20 minutes covered, and then 20 minutes uncovered. Let cool 2-3 minutes before serving.