This recipe is criminally easy, so much so that I you don’t need amounts. Instead, I’ll advise you to find a baking dish and decide how many thinly sliced potatoes it will take to fill it. Then figure out how much plant milk you need to add to cover the potatoes. Once that’s done, mentally note how much you like garlic. Once these steps are completed, you’re ready to go.
Easy Dauphinois Potatoes
Potatoes, thinly sliced
Plant milk or cream (I use cashew milk and cashew cream together)
Crushed garlic
Salt and pepper
Fresh or dried parsley
Preheat oven to 180C.
In a heavy-bottomed sauce pan, add your plant milk. I’d recommend using something rich and creamy like cashew milk, or even better, cashew cream. Now crush a clove (or two or three) of garlic into the milk and bring it to a simmer over medium-low heat. The idea here is to infuse the milk with the garlic.
Slice your potatoes thinly. Don’t rinse them as the extra starch will help thicken the milk once it’s added. Layer the slices in your baking dish taking time to add a little salt and pepper to each layer. You want to keep layering the slices until they’re about 1/2 an inch below the top of the dish.
Now carefully pour your heated milk mixture over the potatoes ensuring they’re completely submerged. Place your baking dish onto a baking sheet and into the oven to bake for about 45 minutes. If you like the top browned, you can turn the oven heat up to 220C for the last few minutes. Remove from the oven and garnish with chopped parsley.
Fig and Pen 