Creamy Vegan Dauphinoise
Creamy and savoury vegan Dauphinoise.
- 4 Large potatoes.
- 1 Large onion.
- 1 Can of coconut milk.
- 2 Tbsp of nutritional yeast.
- 1 Tsp of turmeric.
- 2 Tbsp of cornstarch.
- Salt and pepper to taste.
Preheat your oven at 400F.
Using a mandoline or a food processor slice thinly your potatoes and onions. Make sure your slices are thin, this way you make sure they cook fast.
Add your coconut milk, nutritional yeast, turmeric, salt, pepper and cornstarch to your potatoes and onions and mix.
Place your mixture in a pan and make sure it's evenly distributed.
This is super important to ensure that it cooks evenly.
Once that's done, sprinkle some salt on top and pepper. As you see on the photo I went heavy on the pepper. That's a personal choice. I love pepper.
Sprinkle some bread crumbs on top to ensure that you have that awesome crispy top.
Bake for 35 or until golden brown.
Take out of the oven. Then let cool, cut and serve.