Dauphinoise Swirl

Traditionally made using milk and cream, we wanted to show that you can still enjoy this classic French dish vegan style.

Ingredients

-1 people+

Metric

Method

1. 1

   Transfer the cashews to a bowl and cover them with hot water straight from the kettle. Leave to sit for at least 20 minutes.

   
2. 2

   Put the potatoes into a saucepan of cold water on a high heat. Cover with a lid and bring the water to the boil, then boil gently for 25 minutes until the potatoes are parboiled. It’s important they’re not too soft, so you can slice them later.

   
3. 3

   Drain the cashews and put them into a blender. Add the garlic, nutritional yeast, generous pinches of salt and pepper, and 500ml (17fl oz) of water. Blend until smooth and set to one side for later.

   
4. 4

   Preheat the oven to 200ºC fan / 425ºF.

   
5. 5

   Drain the potatoes and slice them as thinly as possible (around 1–2mm/1/16” thick).

   
6. 6

   Arrange a third of the potato slices in a swirl in the base of a round ovenproof dish. Then pour a third of the sauce on top and sprinkle with the leaves from 1 sprig of rosemary. Repeat this step for another 2 layers, placing the potatoes in a swirl and topping with sauce and rosemary leaves each time. Bake the swirl in the oven for 20 minutes.

   
7. 7

   Remove the dauphinoise swirl from the oven. Check that the potato has cooked fully (return it to the oven for another 5–10 minutes if not) and top with salt and freshly ground black pepper. Et voilà!