End of Summer Dauphinoise

Not too tricky
1:15 h
14 ingredients

Autumn’s here, but we’re holding onto those last rays of summer with our End of Summer Dauphinoise. Herb-infused cream, sticky caramelised onions, and cheesy grilled veggies make this cosy, one-pan dish the perfect seasonal crossover. Slice, layer, bake and enjoy with the last of summer sun

Serves: 8

Ingredients

For the Cream

250ml plant-based cream
1 tbsp corn flour
2 tbsp nutritional yeast
4 cloves of garlic
4 sprigs of thyme
4 sprig of rosemary

For the Balsamic Onions

1 tbsp olive oil
2 red onions
2 tbsp brown sugar
2 tbsp balsamic vinegar
100g plant-based cheese

For the Veg

1 tbsp olive oil
1 sweet potato
1 baking potatoes
2 courgettes
6 tomatoes

Before you start

Step 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

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

Step 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

Ingredients

1 tbsp olive oil
2 red onions
2 tbsp brown sugar
2 tbsp balsamic vinegar

Step 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

Ingredients

1 tbsp olive oil
1 sweet potato
1 baking potatoes
2 courgettes
6 tomatoes

Step 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

Ingredients

100g plant-based cheese