Oh, dauphinois! How do I love thee? Let me count the ways.
This rich gratin has been known as The Best Side Dish ever since it was first made, in 18th-century France. It naturally pairs with roasted things (originally it was served with roasted meats), and alongside a bit of pie and some squeaky cavolo nero, it's hard to beat. But a dauphinois goes equally well with just about any vegetable dish; even certain salads can be a good foil for its creamy goodness. As a leftover, it's almost perfection.
Enjoy with abandon, with whatever you please.
Preparation time: c. 1 hour
10 medium-sized waxy potatoes (e.g. King Edwards), peeled
2 tbsp garlic oil
1 tbsp vegan butter
700ml soy cream
200ml soy milk
3 tbsp nutritional yeast
A few springs of fresh sage
Ground sea salt
Ground black pepper
1./ Preheat your oven to 200 degrees Celsius.
2./ Slice the peeled potatoes very thinly (about 3mm is ideal); it's best to use a mandoline for this if you've got one, but a knife will do too. Put the potato slices into a bowl of cold water as you're slicing, then drain and rinse well. Don't skip the rinsing!
3./ Add the cream and milk to a medium-large saucepan and bring to the boil. Stir in a good bit of salt, the nutritional yeast, and half the garlic oil.
4./ Add the sliced potatoes and the fresh sage to the pan. Boil for about 4 minutes, till the potatoes are barely cooked.
5./ Remove and discard the sage leaves. Drain the potatoes over a large bowl, reserving the cream mixture.
6./ Grease an ovenproof dish with the remaining garlic oil. Layer the cooked potatoes in and pour the cream mixture over the top (just enough to cover the potatoes by about a half centimetre- you might not need all of it). Dot the top with a few blobs of butter.
7./ Bake till golden-brown and bubbly, about 35 minutes. You can up the heat for five minutes at the end if the top isn't quite browning.
8./ Top with ground black pepper and serve.