End of Summer Dauphinoise

End of Summer Dauphinoise

This is one of those recipes we come back to every single year when summer is fading and you want something that feels like a proper hug on a plate. Layers of thinly sliced potatoes, caramelised onions, and a garlicky, herby cream sauce that goes all golden and bubbling in the oven. It's rich, it's comforting, and it's the kind of thing that makes everyone at the table go quiet for a second because they're too busy eating. Trust us, once you've made a plant-based dauphinoise this good, you won't miss the original.

Cook: 75 min
Serves 8

Before You Start

  • Preheat oven to 200°C
  • Large baking dish lightly greased
  • Small saucepan
  • Frying pan
  • Mandoline (or sharp knife for slicing)
  • Sieve
  • Foil

Ingredients

  • 250ml plant-based cream
  • 1 tbsp corn flour
  • 2 tbsp nutritional yeast
  • 4 cloves of garlic
  • 4 sprigs of thyme
  • 4 sprig of rosemary
  • 1 tbsp olive oil
  • 2 red onions
  • 2 tbsp brown sugar
  • 2 tbsp balsamic vinegar
  • 100g plant-based cheese
  • 1 tbsp olive oil
  • 1 sweet potato
  • 1 baking potatoes
  • 2 courgettes
  • 6 tomatoes

Method

1

Infuse the cream

  • Place the cream, cornflour and nutritional yeast in a small saucepan and whisk to combine
  • Peel and lightly bash the garlic cloves and add to the pan with the thyme and rosemary sprigs
  • Bring to a simmer then take off the heat and season with a pinch of salt and pepper
  • Leave to infuse while you prepare the base
2

Caramelise the onions

  • Peel and finely slice the onion
  • Heat a frying pan over a medium heat with the olive oil and add the onion with a pinch of salt
  • Saute for 10 minutes until softened, then add the balsamic vinegar and brown sugar, cooking for a further 5 minutes until sticky and caramelised
3

Prep the veg

  • Using a knife or mandolin, thinly slice the veg into rounds
  • Lightly grease the baking dish with the oil and arrange the vegetables overlapping in one layer in the dish
4

Assemble and bake

  • Spoon the caramelised onions over the top of the vegetables
  • Use a sieve to strain the infused cream over the vegetables, catching the herbs and garlic to discard
  • Sprinkle the cheese over the top and place in the oven for 45 minutes uncovered until cooked through and crispy on top
  • Cover with foil if it is browning too quickly or place under the grill for a few minutes for a crispier topping
  • Leave to stand for 10 minutes before serving

Tips & Variations

  • Slice as thin as you can: We really mean it here. The thinner the potato slices, the more tender and silky the final result. A mandoline is your best friend for this one if you have one.
  • Don't rush the onions: The caramelised onions need proper time and patience. Low and slow is the way to go, around 20 to 25 minutes. It's worth every minute, promise.
  • Make it your own: Henry loves adding a handful of thinly sliced fennel into the layers for a subtle aniseed flavour that works so well with the cream and herbs. Give it a go if you're feeling adventurous.

Why This Works

The trick here is infusing the cream with garlic, thyme, and rosemary before it even touches the potatoes. That step does so much heavy lifting, you get all that deep, fragrant flavour baked right through every single layer. The nutritional yeast adds a subtle savouriness that rounds everything out beautifully, and the caramelised onions tucked in the middle are the little secret that takes it from good to absolutely brilliant.