Vegan Potato Dauphinoise with Smoked Paprika

24 Jun 2021

This recipe was developed for us by North London based vegan food enthusiast and sourdough baker, Tantrem De Bastet, using vegetables from his weekly Crop Drop bag. You can see more of Tantrem's recipes here at Crop Drop, on his site at www.vegandebastet.com. or on instagram: @vegantantrem

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This vegan take on dauphinoise potatoes is rich, indulgent and spicy with a smoky hit from the paprika.

 

Ingredients

 

3 Red Potatoes – thinly sliced

1 Medium Onion – thinly sliced

1 250ml Carton of Oat Cream (I used Oatly)

1 Tbsp Black Peppercorns

½ tsp Fennel Seeds

½ tsp Cumin Seeds

½ tsp Smoked Paprika

2 Bay Leaves

2 Garlic Cloves – crushed

20g Vegan Butter (I used Naturli Block)

 

Method

Preheat oven to 180C Fan

Add the cream, peppercorns, seeds, paprika, bay leaves and garlic to a saucepan and heat gently over 15 to 20 minutes.

To a 24x18cm pie or baking dish, add slices of potato and onion in alternating layers, seasoning with salt and pepper between each layer.

Taste the cream to check infusion. Do not add salt as there will be enough in the layers.

Pour the cream mixture through a sieve over the potatoes and gently tap the dish to get the liquid to disperse.

Dot the butter over the top of the potatoes.

Bake for 1 to 1.5 hours until cooked. The top can get crispy while the potatoes and onions beneath melt in the mouth.

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