End of Summer Dauphinoise
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
Ingredients
For the Cream
<item-todo-done>250ml plant-based cream<item-todo-done><item-todo-done>1 tbsp corn flour<item-todo-done><item-todo-done>2 tbsp nutritional yeast<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>4 sprigs of thyme<item-todo-done><item-todo-done>4 sprig of rosemary<item-todo-done>
For the Balsamic Onions
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>2 red onions<item-todo-done><item-todo-done>2 tbsp brown sugar<item-todo-done><item-todo-done>2 tbsp balsamic vinegar<item-todo-done><item-todo-done>100g plant-based cheese<item-todo-done>
For the Veg
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 sweet potato<item-todo-done><item-todo-done>1 baking potatoes<item-todo-done><item-todo-done>2 courgettes<item-todo-done><item-todo-done>6 tomatoes<item-todo-done>
Before you start
Oven 190C | Saucepan | Frying pan | Baking dish | Mandolin | Sieve
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
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
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
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