Vegan Dauphinoise Potatoes

Total time1 hr 45 min

Prep time20 min

Cook time1 hr 15 min

4.5

(17)

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Ingredients

6 servings

2 lbs (about 900g) starchy potatoes, such as russet or yukon gold, peeled
2 cups heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 cup whole milk
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
2 cloves garlic, peeled and halved
1 tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp freshly grated nutmeg
1 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

Instructions

1
Preheat the oven to 325°F (165°C). Rub the inside of a 9×13-inch baking dish all over with the softened butter and set aside.
2
Combine the heavy cream, milk, garlic, salt, pepper, and nutmeg in a large saucepan over medium heat, stirring occasionally, until the mixture just begins to steam and small bubbles appear at the edges — do not let it boil. Remove the garlic halves and discard them.

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