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)
- Vegan cream
- Plant milk (make sure it is unsweetened – almond/soya/oat work well)
- 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:
Lentil Shepherd’s Pie with Sweet Potato Mash
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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Vegan Leek and Potato Dauphinoise
Creamy and rich vegan leek and potato dauphinoise topped with cheese. The perfect potato side dish any festivity. It looks impressive but is super easy to make!
- 1kg / 2.2lb potatoes (king edward or maris piper)
- 1 leek
- 3 garlic cloves
- 300ml / 1.25 cup vegan cream
- 175 ml / 3/4 cup unsweetened almond milk
- 1/2 tsp salt
- Cracked black pepper
- Few sprigs rosemary
- 75g / 2.6oz vegan cheddar cheese
- Preheat the oven to 180C/350F.
- Peel the potatoes and then thinly slice using a mandoline (setting 2) or food processor with a slice attachment. If using a knife be really careful, cut into 1/8 inch slices.
- Wash and thinly slice the leek.
- Place the cream, milk, crushed garlic cloves and rosemary in a pan and bring to a gentle simmer for a couple of minutes so the rosemary infuses. Remove the rosemary. Season with salt and lots of cracked black pepper.
- Layer 1/3 of the potatoes with 1/2 the leeks into an ovenproof dish. Pour over 1/3 of the cream mixture. Repeat and then finish with just potatoes and cream on the top layer. Top with tin foil and place in the oven for 35 minutes.
- Remove the foil and then top with the grated cheese and place back in the oven for 10 minutes.
- Check the potatoes are cooked by piercing with a knife, cook for a little longer if needed. It should be bubbling and starting to brown on top.
- Let sit for 5 minutes before serving so that the cream thickens and is easier to dish out.
- Top with fresh rosemary/oregano and black pepper and serve.
I recommend using Oatly or Elmea plant cream, it is the most similar to dairy cream.
You can use any time of plant milk, almond/soya/oat - but make sure it is unsweetened.
I use Violife cheddar style cheese. You could also use a mozzarella (Sheese is good) or smoked cheddar (Applewood is good).
Best served straight away but to reheat, top with tin foil and place in the oven for about 20 minutes.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 352Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 57mgSodium: 305mgCarbohydrates: 39gFiber: 4gSugar: 4gProtein: 9g
Nutrition information is a rough estimate
Wednesday 25th of November 2020
What size “dish” is appropriate for this?
Thursday 26th of November 2020
Hi Cat, I used a 18x26cm dish so one of similar size would work fine! Tamsin xo
Wednesday 2nd of September 2020
Made this last night, so yummy, thanks for the recipe!
Wednesday 2nd of September 2020
Hi Karen, thank you for your comment, so glad you enjoyed it! Tamsin xo
Wednesday 20th of May 2020
I was looking at the nutritional content, and wondered, since it is vegan (yay!!!), where does the cholesterol come from?
Wednesday 20th of May 2020
Hi Marianne, sorry that's an error. It tends to calculate things like cream as dairy, have removed it now! :) xo
Wednesday 25th of March 2020
Hi. Just came across this recipe looking for something different to the usual leek & potato soup - looks good, so thank you. Reading the comments, I just wanted to mention I have frozen a wide range of prepared foods such as soups and creamy pasta bakes using Oatley milk and/or Oatley cream. Never had a problem with anything, I just stir/mix well when reheating. Not as sure about almond milk or vegan cheese as I don't tend to use these much but guess they will separate slightly as they are nut oils; A little separation would probably be OK if you stir well when reheating. If you wanted to freeze it maybe just hold the cheese back until reheating it and add it then.
Tuesday 17th of December 2019
Hello. I would like to ask you what would a good substitute for the cream be? Thank you in advance!
Wednesday 18th of December 2019
Hi Stela, I haven't tried it with anything else but you could try making a white sauce with some vegan butter, flour and plant milk :) Tamsin xo