It’s winter, it’s cold, it’s wet, and it’s dark almost all the time … so obviously it’s time for DOUBLE CARBS! (We’ll worry about those extra calories next year.)
We think potatoes dauphinoise are the food of the gods, and wrapped up in fluffy golden puff pastry, this creamy and flavoursome vegan potatoes dauphinoise pie is a hearty slice of Christmas cheer.
Ingredients
Serves 2 in a round baking dish – double the ingredients to serve more and prepare in a larger rectangular dish.
250m plant based cream – we used Oatly Creamy Oat
250ml plant based milk
2 cloves garlic, minced
I white onion, diced
2 tbsp nutritional yeast
4 large potatoes, thinly sliced, best done on a mandolin slicer
4 tbsp frozen peas
Handful parsley to garnish
Salt
Pepper
Method
Heat a tablespoon of olive oil over a medium heat and fry the onions for a few minutes until golden, then add the garlic. Set aside.
Add the milk, cream and peas to a pan and heat over a medium to high heat until boiling.
While the milk, cream and peas are boiling, roll out the pastry and use half to line the baking tray. Add the thinly sliced potatoes.
When the milk, cream and peas mixture is bubbling, remove from the heat and add the onions and garlic. Season with salt and pepper. Pour the mixture over the potatoes.
Preheat the oven to 180C.
Cut the rest of the pastry into thin strips and arrange as a lattice over the top of the pie.
Bake for 25 minutes or until the pastry is golden.
Garnish with parsley and serve!
If you like this, try our vegan shepherd’s pie and twice baked potatoes.