Our luxurious Truffle Cheese Potato Dauphinoise transforms the classic French dish into a dairy-free masterpiece. Thinly sliced potatoes are layered with our creamy Kinda Co truffle cheese, creating rich, indulgent layers that melt into pure comfort. This show-stopping dish proves that plant-based cooking can be just as decadent as traditional cuisine.
Truffle Cheese Potato Dauphinoise
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Truffle Cheese Potato Dauphinoise
Rated 5.0 stars by 1 users
Cuisine
French
Author:
Ellie
Servings
6
Prep Time
20 minutes
Cook Time
1 hour
Elevate your Sunday roast with this luxurious twist on Potato Dauphinoise! Featuring our cashew-based Kinda Co truffle cheese, this gratin layers thinly sliced potatoes with velvety, truffle-infused sauce, then bakes until golden and bubbling. It's pure comfort food that just happens to be plant-based – and trust us, everyone at the table will be asking for seconds.
Ingredients
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600g Potatoes
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100g Cashews, soaked
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120g Summer Truffle Cheese
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1 White Onion
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2 Cloves of Garlic
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1 Stock Cube
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Salt + Pepper
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3 tbsp Nutritional Yeast
Directions
Pre-heat over to 180 degrees and choose an ovenproof dish for assembling your dauphinoise
Pop your block of Summer Truffle cheese into the freezer - this will help it to firm up slightly so you can grate it more easily (if you skip this step no probs - you can use slices of cheese instead of grating it)
If your cashews aren’t already soaked boil a kettle and pour over the cashews in a bowl to speed-soak them for 20 minutes.
To prep your potatoes boil another full kettle. Slice the potatoes very thinly, leaving the skin on, and place into a large bowl. I use a mandolin to help slice them thinly. Pour the boiled kettle over the potatoes allowing the water to cover the slices, and leave to one side to soften.
Meanwhile peel the onion and chop in half. Slice each half into thin, half moon shapes and set to one side.
Next you can prep your creamy sauce, add the soaked cashews, nutritional yeast garlic cloves, stock cube 1 teaspoon of salt and 400ml of water to a blender and blitz until completely smooth.
Drain your potato slices and you’re now ready to assemble the dauphinoise
Start by adding a layer of potato slices to your overproof dish, then a thin layer of onions, some ground black pepper and a little drizzle of the sauce then top with a layer of grated Summer Truffle cheese. Continue building the layers: Potato, onion, pepper, sauce, truffle cheese, making sure you end on a layer of potato. Pour the remaining sauce over the entire dish so that all of the potato is covered.
Cover with foil and place into your pre-heated oven.
After 35 minutes remove the foil and continue to bake for around another 25 minutes, until a sharp knife cuts easily through the potato slices and it is golden on top.
Remove from oven and leave for 5 minutes before serving. Enjoy!