This classic French dish is made by layering finely sliced potatoes in between a creamy, white sauce. Enjoyed any time of the year, Potato Dauphinoise is a well-loved meal that the whole family is sure to enjoy. For a healthy twist, I’ve added raw cashews and coconut cream as my base for the sauce.
For super satisfying comfort food that’s free from dairy, this delicious recipe makes the perfect addition to any holiday potluck or weekly dinner meal. Impress dinner guests or loved ones with this tasty dauphinoise that is gentle on the tummy and full of flavour.
Packed with savoury yeast, vegetable broth, and herbs and spices to season, it’s also vegan-friendly and prepared using nourishing ingredients. Delicious and super creamy, this recipe is also great for meal-prep and busy days ahead.
What is savoury yeast?
Otherwise known as ‘Saccharomyces Cerevisiae’, this wonderful source of B12 belongs to a family of yeast and is made by drying out the yeast and crushing it into powder or flakes. Ready to eat, savoury yeast is great for adding a ‘cheesy’ flavour in any meal of choice. Not to mention, it boasts an impressive nutritional profile.
The star ingredient: Potatoes
This root vegetable can be easily celebrated for its nutritional benefits. On top of being a great source of fibre, potatoes are also rich in antioxidants like flavonoids and phenolic acids. They also contain an impressive amount of vitamin C, potassium, and vitamin B6.
Being super versatile, potatoes can be prepared in multiple ways and are a favourite among many cuisines. For a hearty meal idea that features potatoes, try our Yellow Curry – a delicious and warming meal boasting in an array of bright coloured vegetables and packed in flavour.
- 800g agria potatoes
Cashew cheese sauce
- 2 cups Ceres Organics Organic Cashews Whole Raw
- ½ cup coconut cream
- ½ Tablespoon Nutra Organics Vegetable Broth Low FODMAP
- 1 Tablespoon Lotus Savoury Yeast Flakes
- 2 cloves garlic
- 2 Tablespoons Skybright Organic Cider Vinegar
- 2 Tablespoons warm water
- ½ teaspoon Ceres Organics Ground Turmeric
- Zest from one lemon
- 1 teaspoon ground pepper
- 2 good pinches sea salt
- 4 Tablespoons gluten-free breadcrumbs
- 1 Tablespoon fresh chives, chopped
- ½ teaspoon ground pepper
- ¼ teaspoon ground smoked paprika
- Lemon zest
- Cover cashew nuts with hot water and set aside to soak. Preheat oven to 180°C fan-bake.
- Peel and thinly slice potatoes to about 4mm thick rounds. Cover potatoes with cold water and add a good pinch of salt. Bring to a rapid boil then turn down to a medium-high heat and simmer for 5 minutes until potatoes are tender, then drain.
- Once drained lay the potatoes out onto a baking sheet to cool, while you make the sauce.
- To make the cashew sauce drain and rinse the soaked cashew nuts, and add to a blender with all remaining sauce ingredients. Blend on high until a smooth thick consistency is reached. If needed add a little extra coconut cream or warm water. Add in lemon zest, black pepper and season to taste.
- To assemble your dish, create a single layer of potatoes in the bottom of a 20x20cm pan and spoon enough sauce to thinly cover. Repeat 2-3 more times finishing with a sauce layer.
- Top with gluten-free breadcrumbs, chopped fresh chives, ground pepper and a sprinkle of smoked paprika. Finish with a little extra lemon zest.
- Bake for 20-25 minutes until the top is golden. Serve hot.
Makes: 6 | Prep time: 15 minutes| Cook time: 25 minutes| Total time: 40 minutes
Nutritional Information Per Serving*
- Servings: 9
- Calories: 250
- Total Fat: 14g
- Total Carbohydrate: 25g
- Net Carbohydrate: 22g
- Protein: 7g
- Sugar: 2g