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These Vegan Dauphinoise Potatoes are a cozy comfort recipe we love making year after year. Thinly sliced Yukon Gold potatoes baked in an herb- and garlic-infused vegan cream make a decadent, delicious side dish, perfect for holiday dinners or a hearty weeknight meal. This is our dairy-free take on the classic French gratin dauphinois, and we finish it with an optional layer of melty vegan cheese because we couldn’t resist.
Why You’ll Love This Recipe
- Super creamy without the dairy. We steep vegan heavy cream with garlic, thyme, sage, rosemary, and a pinch of nutmeg for a rich, savory classic dauphinoise flavor.
- Crispy edges in each bite. Instead of lying flat, the potato slices stand up, so the tops get nice and crispy while the bottom absorbs the cream.
- Simple ingredients, big flavor. This recipe uses only potatoes, cream, and a few herbs and spices, but it comes out of the oven looking like it took hours to make.
- Hands-off and holiday-friendly. You slice the potatoes while the cream infuses. Once it goes in the oven, your stovetop is free, and so are you.
Ingredients You’ll Need
- Vegan heavy cream: Store-bought plant-based heavy cream is the easiest way to get a rich, velvety sauce. Look for an unsweetened, neutral-flavored option. We like Dairy-Free Country Crock Heavy Cream.
- Garlic: Give the cream a mellow garlicky flavor.
- Fresh herbs and bay leaf: Thyme, sage, rosemary, and a bay leaf infuse the cream with earthy, savory notes.
- Black peppercorns and salt: Whole peppercorns gently flavor the cream. The salt enhances the cream, which you then pour over the sliced potatoes.
- Nutmeg: A classic in dauphinoise. A pinch of ground nutmeg adds subtle warmth.
- Yukon Gold potatoes: Our top pick for dauphinoise. They taste naturally buttery, hold their shape when sliced thin, and turn silky soft as they bake.
- Vegan butter: Used to grease the baking dish so the potatoes don’t stick.
- Vegan cheese shreds: They melt into a golden, bubbly top. They’re optional, but highly recommended.
The full ingredient list with measurements is in the recipe card below.
Equipment Needed
Tips for the Best Results
- Use a mandoline for even slices. When every slice is ⅛ inch thick, they all cook evenly. Always use the hand guard or a cut-resistant glove.
- Pack the slices tightly. Stand the slices on their edges in snug rows and tuck extra slices into any gaps. A tightly packed dish holds its shape and bakes more evenly.
- Cover the dish tightly. A snug layer of foil traps steam, so the potatoes cook through before the top browns.
- Keep an eye on the broiler. Vegan cheese can go from golden to burnt very quickly. Stay close and pull the dish out as soon as the top looks the way you like it.
- Let it rest before serving. Let it rest for 10 minutes out of the oven so the cream can settle and thicken, giving you clean scoops instead of a runny sauce.
Serving Suggestions
These vegan dauphinoise potatoes fit right in on a holiday table next to a vegan holiday roast or our lentil meatloaf, with pan-fried asparagus or maple chili crisp Brussels sprouts on the side. Since the potatoes are so rich, we love pairing them with something bright, like our Brussels sprout Caesar Salad. For a weeknight dinner, serve a generous scoop alongside crispy tofu cutlets and some sautéed greens.
Storage Instructions
- Refrigerator: Let leftovers cool completely, then cover tightly or transfer to an airtight container. They’ll keep in the fridge for up to 4 days.
- Reheating: Cover with foil and reheat in a 350°F oven for 20 to 25 minutes, or until warmed through. Uncover for the last 5 minutes to crisp the top again. The microwave works for single portions, but you’ll lose the crispy edges.
- Freezing: We don’t recommend freezing. Cream-based potato dishes tend to turn grainy and watery once thawed.
Recipe FAQs
Gratin dauphinois comes from the Dauphiné region of southeastern France. You bake thinly sliced raw potatoes in garlic-infused cream, and the traditional version has no cheese. American-style scalloped potatoes are similar but usually bake in a thickened milk sauce. Potatoes au gratin are topped with cheese and sometimes breadcrumbs. Ours is a bit of a hybrid: classic infused cream with a golden, cheesy top.
Yes! You can infuse and strain the cream up to 2 days ahead and keep it in the fridge. To make the whole dish ahead, bake it covered, let it cool, and refrigerate overnight. When you’re ready to serve, reheat it covered at 350°F until warmed through. Then uncover it, add the cheese, and finish browning.
Not at all. A sharp chef’s knife works just as well. Take your time and keep the slices as close to ⅛ inch as you can so everything cooks evenly. A mandoline just makes the job faster and more consistent.
Yukon Golds are our favorite here, but russets work too. Russets are starchier, so they bake up a bit softer, and the slices won’t hold their shape quite as neatly.
Absolutely. Classic dauphinoise doesn’t include cheese. Just uncover the dish and keep baking until the top is golden brown.
More Potato Recipes We Think You’ll Love:
If you make these vegan dauphinoise potatoes, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.
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Vegan Dauphinoise Potatoes (Creamy French Potato Gratin)
- Total Time: 1 hour 50 minutes
- Yield: 6–8 Servings 1x
- Diet: Vegan
Description
These vegan dauphinoise potatoes are the cozy comfort recipe we love to make year after year. Thinly sliced Yukon Gold potatoes baked in an herb- and garlic-infused vegan cream make a decadent, delicious side dish, perfect for holiday dinners or a hearty weeknight meal. This is our dairy-free take on the classic French gratin dauphinois, and we finish it with a layer of melty vegan cheese because we couldn’t resist.
Ingredients
For the Infused Cream
- 2 cups vegan heavy cream
- 3 garlic cloves, smashed
- 1 sprig fresh thyme
- 1 large sprig fresh sage
- 1 sprig fresh rosemary
- 1 bay leaf
- 3 black peppercorns
- 1 teaspoon salt
- Pinch of ground nutmeg
For the Potatoes
- 3 pounds Yukon Gold potatoes
- Vegan butter, for greasing the dish
Optional Topping
- Vegan cheese shreds
Instructions
- Infuse the cream. In a small pot, add the vegan heavy cream, garlic, thyme, sage, rosemary, bay leaf, peppercorns, salt, and nutmeg. Bring just to a boil over medium heat, then remove from the heat and let it infuse for 30 minutes.
- Preheat the oven. While the cream infuses, preheat the oven to 425°F and grease a 9×13-inch baking dish with vegan butter.
- Slice the potatoes. Using a mandoline (recommended) or a sharp knife, slice the potatoes into ⅛-inch rounds.
- Arrange the potatoes. Stand the potato slices on their edges in the baking dish and pack them tightly in rows.
- Add the cream. Strain the infused cream through a fine-mesh strainer into a bowl, discarding the garlic, herbs, and peppercorns. Pour the cream evenly over the potatoes, then cover the dish tightly with foil.
- Bake. Bake on the middle rack for about 1 hour and 15 minutes, or until most of the cream is absorbed and the potatoes are fork-tender.
- Add the cheese and brown. Uncover the dish, sprinkle the vegan cheese on top, and bake for 10 to 15 more minutes, until melted and golden. For extra color, broil for 1 to 2 minutes, watching closely so it doesn’t burn.
- Rest and serve. Let the potatoes cool for 10 minutes before serving. Enjoy!
Notes
- Vegan heavy cream: Use an unsweetened, neutral-flavored store-bought vegan heavy cream for the best results.
- Slicing: Aim for even ⅛-inch slices so the potatoes cook evenly. If you use a mandoline, always use the hand guard or a cut-resistant glove.
- Don’t rinse the potatoes: The surface starch helps thicken the cream as it bakes.
- Make ahead: Bake through step 6, let cool, and refrigerate overnight. Reheat covered at 350°F until warmed through, then continue with step 7.
- Cheese-free option: For a more traditional dauphinoise, skip the cheese and bake uncovered until the top is golden.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Prep Time: 20 Minutes
- Cook Time: 1 Hour 30 Minutes
- Category: Side Dish
- Method: Stove Top and Oven
- Cuisine: French
