This indulgent pumpkin dauphinoise recipe is a completely plant-based twist on the French classic. With the addition of sweet pumpkin and creamy plant-based sauce, you'll find this dish both comforting and moreish.
Ingredients
For the dauphinoise
- 3 mixed pumpkins
- 6 Maris Piper potatoes
- 3 large white onions
- 2 tbsp sugar
- 1 knob of plant-based butter
- 4 sprigs of fresh thyme
- 100 grams plant-based cheese
- Olive oil
- Salt and pepper to taste
For the dauphinoise cream
- 270 ml plant-based cream
- 350 ml plant based milk
- 4 cloves of garlic
- 4 sprigs of fresh thyme
- 4 sprigs of fresh rosemary
- White pepper to taste
Instructions
- Preheat the oven to 180°C.
Prepare the ingredients
- Peel the garlic cloves.
- Peel and slice onions.
- Peel and thinly slice the potatoes.
- Add potatoes to ice water and set aside.
- Slice the selection of pumpkins and set aside.
Make the Dauphinoise cream
- Pour plant-based cream and milk to a small saucepan.
- Add the fresh herbs, garlic and white pepper.
- Bring to a gentle simmer.
Make the dish
- Add onions to a casserole pan with sugar.
- Cook down with knob of butter and fresh thyme.
- Once caramelized remove onions from pan.
- Layer potatoes, pumpkin, onion plant-based cheese, salt, pepper and repeat.
- Pour over dauphinoise cream.
- Top with plant-based cheese.
- Put on the lid and cook for 45 mins in the oven.
- Then cook for 15 mins with lids removed for gratanation.