Sunday, 8 September 2013

Gratin dauphinois (vegan mofo 2013 VII)

A gratin dauphinois is a thing of great deliciousness. The good news for vegans everywhere is that it's free from cheese. As all good pedants will know, adding cheese transforms the gratin dauphinois into a gratin savoyard. Snorfle snorfle.

To make this side dish of great deliciousness:

1 kg waxy potatoes
250 ml plant milk of your choosing
250 ml plant cream of your choosing (I used soya)
1 bay leaf
1/8 tsp nutmeg
1 clove garlic
Couple of knobs margarine
Plenty of salt and pepper

  1. Peel your potatoes and slice them super thin: about 2mm. If you have a mandoline, use it. If you have mad knife skills, use them.
  2. In a small saucepan, combine the milk and cream. Add the bay leaf and nutmeg and simmer gently for 10 minutes.
  3. Peel the garlic clove and rub it all over the inside of an oven-proof dish. Then grease the dish with some margarine.
  4. Layer the potato slices in the dish, adding salt, pepper, and a couple of dabs of margarine between each layer.
  5. Pour on the milk and cream mix, having removed the bay leaf.
  6. Cover with foil and bake at 160°C for 50 minutes. Remove the foil and cook for a further 10 minutes until the top is bien gratiné: golden, crisp, and bubbling.

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