Pumpkin Dauphinoise
- Simple
- 1:35 h
- 13 ingredients
You guys have been telling us how much you want comforting winter recipes with a twist and these pumpkin dauphinoise are a REAL winner! Packed full of sweet pumpkin, layers of perfectly cooked potato and a creamy rosemary béchamel this dish honestly tastes unreal. Check out the full recipe below!
Serves: 4
Ingredients
For the Dauphinoise
- 3 mixed pumpkins
- 6 Maris Piper potatoes
- 3 large white onions
- 2 tbsp sugar
- knob plant-based butter
- 4 sprigs of fresh thyme
- 100g plant-based cheese
- olive oil
- salt and pepper to taste
For the Dauphinoise Cream
- 270ml plant-based cream
- 350ml plant-based milk
- 4 cloves of garlic
- 4 sprigs of fresh thyme
- 4 sprigs of fresh rosemary
- white pepper
Before you start
Preheat the oven to 180˚C, fan setting | 1 large casserole pan | Small saucepan | Mandolin
Step 1
Prepare the ingredients
- Peel the garlic cloves
- Peel and slice onions
- Peel and thinly slice the potatoes
- Add potatoes to ice water and set aside
- Slice the selection of pumpkins
Ingredients
- 3 mixed pumpkins
- 6 Maris Piper potatoes
- 3 large white onions
- 4 cloves of garlic
Step 2
Make the Dauphinoise cream
- Pour plant-based cream and milk to a small saucepan
- Add the fresh herbs, garlic and white pepper
- Bring to a gentle simmer
Ingredients
- 270ml plant-based cream
- 350ml plant-based milk
- 4 sprigs of fresh thyme
- 4 sprigs of fresh rosemary
- white pepper
Step 3
Make the dish
- Add onions to a casserole pan with sugar
- Cook down with knob of butter and fresh thyme
- Once caramelised remove onions from pan
- Layer potatoes, pumpkin, onion plant-based cheese, salt, pepper and repeat
- Pour over dauphinoise cream
- Top with more plant-based cheese
- Put on the lid and cook for 45 mins
- Then cook for 15 mins with lids removed for gratanation
Ingredients
- 2 tbsp sugar
- knob plant-based butter
- 4 sprigs of fresh thyme
- 100g plant-based cheese
- olive oil
- salt and pepper to taste