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Vegan Leek and Potato Dauphinoise

This creamy leek and potato dauphinoise is the perfect side dish for the upcoming festive period.

Vegan Leek & Potato Dauphinoise #dauphinoise

I hear it’s thanksgiving next week, so whip up this vegan dauphinoise for your friends and family.

It would make the perfect addition to a vegan thanksgiving or christmas feast. And its ready in 40 minutes.

If you’re wondering what dauphinoise is, it’s basically like a potato gratin. In this case, layers of thinly sliced potato and leeks baked in a creamy garlic sauce. Topped with melted bubbly vegan cheese.  It’s rich, heavenly and addictive.

Vegan Leek & Potato Dauphinoise #dauphinoise #potatogratin

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 cream 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.

Vegan Leek & Potato Dauphinoise

You make also enjoy these potato recipes!

Sauteed New Potato Salad

Creamy Garlic Mashed Potato

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 & Potato Dauphinoise #dauphinoise #potatogratin

Vegan Leek and Potato Dauphinoise

Yield: 4 as a side
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Creamy and rich vegan leek and potato dauphinoise. The perfect side dish for a get together with friends and family.


  • 750g potatoes (king edward or maris piper)
  • 1 leek
  • 2 garlic cloves
  • 250ml vegan cream
  • 100 ml unsweetened almond milk
  • Few sprigs rosemary
  • 50g vegan cheese


Preheat the oven to 180C/350F.

Peel the potatoes and then use a mandoline slicer or food processor with a slice attachment to slice the potatoes.

Place the cream, milk, crushed garlic cloves and rosemary in a pan and bring to a simmer for a minute. Then remove the rosemary.

Cut the leek into thin slices. Place the slices of potato and leek in a dish and layer until there are about 3-4 layers of potato. Pour some of the cream mixture in between each layer.

Top with grated cheese and some rosemary leaves and place in the oven for 30 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 to sit for 5-10 minutes before serving so that the cream thickens and sets.


I recommend using Oatly cream, it is the most similar to dairy cream.

You can use any time of plant milk, almond or oat work best. I use Violife cheddar cheese.

If you want to make this dish ahead of time, reheat for about 20 mins and cover with tin foil.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 436Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 0mgSodium: 125mgCarbohydrates: 48gFiber: 5gSugar: 8gProtein: 8g

Did you make this recipe?

Let me know in the comments or tag me on Instagram @cupfulofkale

Vegan Leek & Potato Dauphinoise #dauphinoise #potatogratin
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