Pumpkin Dauphinoise
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
Ingredients
For the Dauphinoise
<item-todo-done>3 mixed pumpkins<item-todo-done><item-todo-done>6 Maris Piper potatoes<item-todo-done><item-todo-done>3 large white onions<item-todo-done><item-todo-done>2 tbsp sugar<item-todo-done><item-todo-done> knob plant-based butter<item-todo-done><item-todo-done>4 sprigs of fresh thyme<item-todo-done><item-todo-done>100g plant-based cheese<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Dauphinoise Cream
<item-todo-done>270ml plant-based cream<item-todo-done><item-todo-done>350ml plant-based milk<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>4 sprigs of fresh thyme<item-todo-done><item-todo-done>4 sprigs of fresh rosemary<item-todo-done><item-todo-done> white pepper<item-todo-done>
Before you start
Preheat the oven to 180˚C, fan setting | 1 large casserole pan | Small saucepan | Mandolin
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
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
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