Crunchy-Topped Dauphinoise Potatoes
By OcadoLife
Published on 11 September 2021
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.Time and servings
1 hr 20 minsTotal time
6Servings
30 minsPrep time
50 minsCooking time
Ingredients
- 500 g of silken tofu, drained
- 500 ml of whole milk(or a non-dairy alternative, if required)
- 4 cloves of garlic
- 2 tsp of smoked sea salt, plus extra for seasoning
- 1 tbsp of dijon mustard(or use nutritional yeast)
- 1 vegetable stock cube
- 1 tbsp of cornflour
- 1 bay leaf
- 1 kg of potatoes, washed, skin on, thinly sliced (3-4mm thick)
- 1 large onion, thinly sliced (3-4mm thick)
- 80 g of stale bread, pulsed to coarse crumbs (or use prepared breadcrumbs)
- 80 g of mixed nuts, chopped into coarse crumbs (we used almonds and pecans)
- 6 sprigs of thyme, leaves picked
- 2 tbsp of 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.Step 5
Bake in the oven for around 50 mins until it’s bubbling and the top and edges are golden.