Crunchy-Topped Dauphinoise Potatoes

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OcadoLife

6 serving

Prep time: 30 mins

Cook time: 50 mins

Serves: 6

Use silken tofu instead of cream for a lighter twist on the classic French dish. Topped with a crispy layer of breadcrumbs and nuts, Nena Foster's version of dauphinoise potatoes is seasoned with smoked sea salt for added richness and depth. Serve this as a side for Sunday lunch, or as a centrepiece with leafy greens.

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Ingredients Method

Ingredients

500g silken tofu, drained
500ml whole milk (or a non-dairy alternative, if required)
4 cloves garlic
2 tsp smoked sea salt, plus extra for seasoning
1 tbsp dijon mustard (or use nutritional yeast)
1 vegetable stock cube
1 tbsp cornflour
1 bay leaf
1 kg potatoes, washed, skin on, thinly sliced (3-4mm thick)
1 large onion, thinly sliced (3-4mm thick)
80g stale bread, pulsed to coarse crumbs (or use prepared breadcrumbs)
80g mixed nuts, chopped into coarse crumbs (we used almonds and pecans)
6 sprigs thyme, leaves picked
2 tbsp olive oil

Method

Step 1

Preheat the oven to 180°C/160°C fan/gas 4. Add the tofu, milk, garlic, smoked sea salt, mustard, stock cube and cornflour to a blender and mix at a high speed.

Step 2

Transfer the mixture to a large saucepan, add the bay leaf and cook over a low heat for 2-3 mins. Add the potatoes and onion and simmer for 5-6 mins, until the potatoes begin to soften slightly.

Step 3

Meanwhile, make the crunchy topping by combining the breadcrumbs, nuts, thyme leaves, olive oil and a pinch of sea salt in a bowl. Set aside.

Step 4

Grease the bottom of a large ovenproof dish with olive oil. Using a slotted spoon, remove the potatoes and onion from the tofu sauce and layer into the dish, spreading them out evenly. Pour over the sauce and let it sink in, then top with the breadcrumb mix.