Creamy plantbased dauphinoise potatoes


1 large onion, peeled and finely chopped

6 cloves garlic, peeled and finely sliced

1.25kg potatoes, peeled and thinly sliced – maris piper or sweet potato

250ml (1 cup) soya or Oatly cream

1 tbsp Dijon mustard

2 tsp bouillon powder

3 tbsp Oatly crème fraiche

Zest of 1 lemon

Thyme leaves

3 tbsp nutritional yeast – available at most supermarkets and online

Sea salt and black pepper, to taste

  1. Preheat the oven to 170°C and grease a large, deep baking dish with a little olive or coconut oil.

  2. Cover the base of the dish with a single layer of sliced potatoes and sprinkle over some onion slices, garlic, lemon zest, seasoning, thyme leaves and a drizzle of oil.

  3. Repeat this process, building up the layers, until all the ingredients have been used.

  4. Pour the soya or Oatly cream into a measuring jug and add the bouillon powder, mustard and some seasoning.

  5. Add 600ml water so that you have 850ml liquid in total. Pour this over the potatoes, pressing them down so that everything is coated in the cream.

  6. Add more olive oil to the top and cover the dish with foil. Transfer to the oven, on a baking tray, and leave to bake for 1 hour.

  7. After an hour, remove the foil from the dish and return it to the oven to cook for a further 40 minutes.

  8. When ready to serve, check the potatoes are fully cooked by piercing the bake through the centre with a knife. The potatoes should feel tender.