potato dauphinoise

Potato Dauphinoise is a dish that my family make almost every time we have a roast dinner. It’s one of those delicious dishes that’s always made me excited for sunday lunch time. It’s also something that we always make for Christmas dinner, and as the festive season draws close I thought it was the right time for me to share my special dauphinoise recipe with you.

Traditionally, this dish is made from dairy cream, however in my version I use a combination of oat cream, cashews, olive oil and almond milk to give the recipe its rich creaminess. For taste, I then add some different seasonings to give it a really nice depth of flavour. To do this, I add 3 large cloves of garlic, some vegetable stock powder, mixed herbs and of course some salt and pepper. Lastly, for the dish’s final twist I also like to make my dauphinoise using a mixture of regular and sweet potatoes.

Just to warn you, these potatoes are seriously addictive. I constantly find myself going back for third and fourth helpings of them! Especially when I serve them with my thyme and onion gravy – but I’ll be sharing the recipe for that with you next week. So you’ll have to wait a little while longer before you get to enjoy the harmonious combination of these two delicious dishes together.

But until then, make sure to try this dish on its own- and let me know what you think of it! It’s one of my absolute favourites, so I really hope you like it. I’ll also be sharing it in Healthy Foods Online’s Christmas eBook, so I will let you know when it’s out!


potato dauphinoise

serves 6-8


500g white potatoes

500g sweet potatoes

250ml carton oatly oat cream

1 cup (250ml) almond milk

1 cup (140g) cashews

1 tbsp olive oil

1 tsp mixed herbs

1/2 tsp vegetable stock powder – I used bouillon

3 large cloves garlic, crushed

1 tsp salt

freshly ground black pepper, to taste




  1. Firstly, add 1/3 of the cashews, water, vegetable stock, garlic, salt and pepper into a blender, and blend until smooth. Then, add another 1/3 of the cashews and blend again until smooth, followed by the final 1/3 of the cashews, and blend again until smooth. (This just makes it easier for your blender). Then, when this is done and the mixture is smooth, set it aside.
  2. Next, peel the potatoes and thinly slice them into circular shapes. When this is done, add the potato slices into a large oven proof dish, placing them neatly next to each other and then laying them on top of each other.  Then, get the cream mixture and pour it over the potatoes to almost cover them completely.
  3. When this is done, sprinkle the dish with some extra pepper, and add it into the oven and bake for 1 hour – 1 hour 15 minutes, until the potatoes are soft and the cream is golden. Then, when the potatoes have cooked, remove them from the oven and serve.


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  1. I can definitely foresee the addictiveness of this dish, it looks irresistible! Never heard of dauphinoise before, I think the closest thing I’ve ever had was potatoes au gratin. But this sounds much better because no cheese and the sweet potato and white potato combo! This would be a fantastic holiday side dish!

  2. I’ve never seen oat cream before but it sounds amazing! Potatoes are my favorite food and this looks just divine! I love how simple the dish is too, it just looks so delicious and filling! Baked potatoes are incredible, great recipe Harriet!

  3. I used to make dauphinoise a lot when i first got my mandoline ☺ glad to see this vegan version! I’ve been wanting to try that oat cream so i guess this is a perfect recipe to do so!

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