Vegan Potato Dauphinoise Gratin (GF) - Rhian's Recipes (2024)

FAQs

What to eat with dauphinoise potatoes vegan? ›

Vegan Dauphinoise Potatoes are perfect to serve up as a side dish with all sorts of main dishes - how about a Vegan Sausage Casserole, Tuscan Bean Stew, or Vegan Toad in the Hole? Or sometimes we serve it as a main meal with a crisp rocket salad... yum!

Potato dauphinoise is made with uncooked, thinly sliced potatoes cooked in a cream sauce, whereas potato au gratin is made with pre-cooked, thinly sliced potatoes in a cream sauce. The only real difference is one is pre-cooked, and the other isn't.

Put simply, potatoes dauphine (pronounced "do-FEEN") are deep-fried potato puffs while potatoes dauphinoise ("do-fin-WAHZ") means baked scalloped potatoes.

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.

Specially Selected Potato Dauphinoise 480g/4 Pack | ALDI.

Gratin dauphinois

The dish is typically made with thinly sliced and layered potatoes, and cream, cooked in a buttered dish rubbed with garlic. Some recipes add cheese and eggs. It is called potatoes au gratin in American English.

dauphinoise (uncountable) A dish of sliced potatoes baked in milk, cream and cheese.

Meaning of dauphinois in English

a dish made with thin slices of potato, or sometimes another root vegetable, cooked in milk or cream in the oven, sometimes with cheese or onion added: The dauphinois come out perfectly, the potatoes rich and crispy on top.

Potato Gratin is often a term used interchangeably with dauphinoise potatoes. Any baked dish of thinly sliced vegetables cooked with cheese and butter is generally a gratin. Potato gratin can be made with a creamy sauce, sometimes with the inclusion of onions, garlic and/or breadcrumbs.

The best side dishes to serve with dauphinoise potatoes are chicken wings, London broil, blooming onion, brown sugar pork chops, Italian sausage, Caesar salad, garlic bread, honey glazed carrots, teriyaki salmon, stuffed mushrooms, roast beef, glazed ham, Caprese salad, cauliflower steaks, steamed broccoli, and ...

Why is my potato dauphinoise watery? ›

Why is my dauphinoise watery? If your roasting tray is too small the liquid won't reduce as quickly, so be sure to pick a large one. Also, don't forget to simmer on the hob for 5 minutes (step 4) before baking.

One method to avoid this is to peel the potatoes, place in water covering the potatoes, remove and slice on a cutting board with a knife that is steel (some blades have iron in them and till will turn the potato dark). Then place back in water, drain and dry before cooking on a shallow aluminum tray.

Slicing – for uniformity use a mandolin

For a normal dauphinoise the potatoes can be hand-sliced, but for this ultimate version, they need to be uniformly thinly sliced so a mandolin is indispensable. The slicing blade of a food processor or a good box grater could work.

Never eat food after the use-by date, even if it looks and smells ok, as it could make you very ill.

Can you freeze and reheat dauphinoise potatoes? Yes you can, but don't bother! or Make a Frittata or a Farmers Omelette with the leftovers instead of freezing.