Dive into the delightful world of vegan cooking with our Easter-special Vegan Dauphinoise, featuring '
Honestly Tasty Garlic & Herb' cheese. This plant-based twist on the classic French dish proves that you can enjoy luxurious, creamy textures and rich flavours without dairy. Paired perfectly with
Faux Butcher's lamb inspired roasting joint - it's the ideal side dish for Sunday lunch.
Our recipe uses a blend of Oatly cream and oat milk, layered with thinly sliced potatoes and infused with thyme and garlic for a fragrant, comforting bake. The 'Honestly Tasty' Garlic & Herb cheese adds an extra indulgent, creamy depth, ensuring each bite is as satisfying as it is flavourful!
Simple to prepare and utterly delicious, this Vegan Dauphinoise is a testament to the versatility of Honestly Tasty plant-based cooking. Perfect for Easter or any occasion, it's a dish designed to impress and delight, showcasing the best of plant-based - packed with taste.
Method
Pre-heat the oven to 160C
Pour the milk and cream into a saucepan and add thyme sprigs and crushed garlic. Warm slowly over a low heat until the mixture starts to bubble, but doesn't boil. Once warmed through, add most of the crumbled Garlic & Herb cheese and stir continuously until it melts - take off the heat.
Arrange the thinly sliced potatoes (time to use 'that' side of the cheese grater!) across a medium sized baking dish - gauge the size so that you have a few layers - seasoning each layer generously with salt and pepper.
Pour the mixture over the potatoes, making sure to submerge them.
Bake, uncovered, for approximately 75 mins, or until the potatoes are tender when pierced through the middle with a knife.
Remove from the oven to scatter the rest of your cheese over the potatoes and then bake for a further 15 mins - the top should be lightly golden.
Remove from the oven and serve immediately, as part of the perfect plant-based Sunday lunch!
