What's the difference between dauphinoise and scalloped potatoes?

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.

Can I make vegan dauphinoise potatoes ahead of time?

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.

Do I need a mandoline?

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.

Can I use a different type of potato?

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.

Can I make it without the cheese?

Absolutely. Classic dauphinoise doesn't include cheese. Just uncover the dish and keep baking until the top is golden brown.

Vegan Dauphinoise Potatoes (Creamy French Potato Gratin)

Name: Vegan Dauphinoise Potatoes (Creamy French Potato Gratin)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: French
Ingredients: 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; 3 pounds Yukon Gold potatoes; Vegan butter, for greasing the dish; Vegan cheese shreds

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