This creamy vegan leek and potato dauphinoise is the perfect side dish for the upcoming festive period. Layers of potato, leek, creamy garlic sauce and cheese. Ultimate indulgence!

If you’re looking for a new way to use potatoes then this dauphinoise is for you! Dauphinoise is thinly sliced potatoes layered with cream and garlic and baked until soft and delicious. Originating from the Dauphiné region of France.

But of course this is never usually vegan, so it’s time to create an equally delicious vegan dauphinoise!

I mean what’s not to love!? Potato, cream, garlic, cheese. They are some of the greatest ingredients rolled into one recipe.

It would make the perfect addition to a vegan thanksgiving or christmas feast. Also great any night of the week with vegan meat and green veg!

This dauphinoise looks super impressive. It’s ready in an hour and you can prep most of it ahead of time.

What’s the difference between potato dauphinoise and potato gratin? With a potato gratin the potato is part cooked beforehand. That’s pretty much the only difference.

In this case, layers of thinly sliced potato and leek baked in a creamy garlic sauce. Topped with melted bubbly vegan cheese.  It’s rich, heavenly and addictive. You will all be going back for seconds, or thirds.

I love the combination of leek and potato. They add an onion flavour to the dish and go all soft and silky when baked in the creamy sauce.

This dauphinoise is such a great addition to so many meals. Next time you want a potato dish that isn’t mash potato or roast potatoes, give this a try.

The sauce is made up of vegan cream, plant milk, garlic and some seasoning. I added some rosemary to this recipe but you could use any herb you wanted. Sage or oregano would work nicely too.

What you’ll need for leek and potato dauphinoise:

• Potatoes (something starchy like king edward/yukon/maris piper)
• Leek
• Garlic
• Vegan cream
• Plant milk (make sure it is unsweetened – almond/soya/oat work well)
• Rosemary
• Vegan cheddar style cheese
• Salt and pepper

I always use Oatly cream or Alpro plant – I find they are most similar to dairy cream and work well when heated.

You can use vegan cheddar or mozzarella or a mix of both. Violife mature cheddar style is what I use and Sheese mozzarella is also good! The applewood smoky cheddar would work nicely too!

How to make vegan dauphinoise:

[please note full recipe and ingredients below, scroll to the bottom of the page]

Start by preparing the potatoes. You will find this much easier with a mandoline if you have one, and ensures they are all equal in thickness. If you are using a knife be really careful and try to get them as similar in thickness as possible, about 1/8 inch.

Wash the leek and then slice in half lengthways and thinly slice. Now your veggies are prepared you can make the sauce.

Pour vegan cream, milk, crushed garlic and rosemary in a saucepan. Bring to a gentle simmer and leave for a couple of minutes. This infuses the cream with rosemary. Remove the rosemary.

Get an oven proof dish and layer 1/3 of the potatoes, half of the leeks and 1/3 of the cream. Repeat again. You will then top with the remaining 1/3 of potatoes and 1/3 cream.

Cover the dish with tin foil and then place in the oven for 30 minutes. Remove the foil, top with the cheese and pop back in for 10 minutes.

The potato should be soft through and the cheese and sauce should be bubbling and browning. Remove from the oven and leave to sit for 5-10 minutes before serving. This allows the sauce to set and will make it easier to dish up.

Top with some fresh herbs, more black pepper and serve!

What to serve with dauphinoise:

• Add it to a Sunday roast/Thanksgiving/Christmas dinner. There can never be enough sides! We always like to have two potato dishes at Christmas. Crispy roasties and creamy dauphinoise are perfect!
• Serve with your favourite vegan meat sub and some greens. Think vegan chicken kiev/pie or sausages. Yum!
• Something tomatoey. We enjoyed this with vegan meatballs with marinara sauce and steamed broccoli. The tomato sauce and creamy dauphinoise work really well together!
• Honestly, just about anything works with this dauphinoise. Think of anything you would eat with mashed potato/boiled potatoes or baked potato.

For more potato recipes you may enjoy these:

Pesto Potato Salad

Sauteed New Potato Salad

Potato and Chickpea Curry

Creamy Garlic Mashed Potato

Lentil Shepherd’s Pie with Sweet Potato Mash

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As always if you make this vegan leek and potato dauphinoise be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

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