If there’s one category of recipes there has probably been no shortage of all over the web (especially Instagram) during the past few days (and weeks), it’s most likely the one comprising all kinds of chocolate-loaded, Easter-themed treats. Since our own cupboard is currently hosting its own load of (storebought) vegan Easter chocolate, I haven’t felt the need to create extra items to cater to weak spots for sweets. When I did spend some time in the kitchen this weekend, it was in order to make soy skewers with cilantro rice and sweet chili sauce, watercress soup (keeping that recipe for another time!), Turkish red lentil soup with spinach-walnut puff pastry pockets, zucchini-broccoli soup with basil (yes, lots of soup…) with bruschette, and a lovely salad paired with gratin dauphinois, aka scalloped potatoes.
Although I know that potatoes are best eaten in moderation, I love them in all kinds of forms and preparations, be it mashed potatoes, rösti, Bombay potatoes, panfried potatoes, oven baked potatoes, potato squishers, fries or potato croquettes. Or plainly boiled potatoes. Today’s star dish, however, is scalloped potatoes. As a vegetarian, I used to prefer the dish’s cheesy crust, and when I turned vegan about 13-14 years ago, I wondered whether gratin dauphinois could ever survive a plant-based way of living. Turned out it did, and even beautifully so. Over time the concoction below has turned into my go-to recipe for this heavenly creamy dish. And the crust is still my favourite.
Gratin Dauphinois / Scalloped Potatoes
- 800 g firm potatoes
- 250 ml / 1 cup vegan cream (in the photos below it’s a mixture of spelt cream and soy cream)
- 1 tsp vegetable broth powder
- dash of salt and black pepper
- 2 pressed garlic cloves
- for the top layer: 2 TB nutritional yeast flakes, a dash of sweet paprika, salt, black pepper and Italian herbs
- Preheat the oven to 200 degrees celcius
- peel the potatoes and slice them thinly lengthways (see pic below)
- arrange the potatoes in an oven dish such that the potato slices slightly overlap, roof tile-like, in several layers
- pour the cream into a bowl and mix with the garlic, powdered broth, salt and pepper, then pour the mixture evenly over the potatoes
- sprinkle herbs, salt, pepper, paprika and nutritional yeast flakes over the top
- bake for 30 – 40 minutes, until the cream underneath the potato slices is visibly bubbly, a nice crust has formed, and the potato slices are fork-tender.