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Potato Dauphinoise with a Whole Grain Mustard and Garlic Cream

Potato Dauphinoise with a Whole Grain Mustard and Garlic Cream
Mightydrinks
Writer and expert2 months ago
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Serves 6:

  • 8 Maris Piper Potatoes Peeled
  • 250ml Vegan Cream
  • 500ml Unsweetened Mighty Pea Milk
  • 3 Garlic Cloves Thinly Sliced
  • 1 Tbsp Whole Grain Mustard
  • Salt & Pepper

  1. Tip the cream, Unsweetened Mighty M.lk and sliced garlic into a large saucepan and bring to a simmer, now whisk in the mustard.
  2. Meanwhile slice the potatoes no thinker than a pound coin and add them to the cream and simmer for 5 mins or until just cooked, stirring gently to ensure the potatoes don’t stick to the pan.
  3. Now take an oven proof dish and with a slotted spoon transfer the potatoes into your dish, now poor over the whole grain mustard cream.
  4. Bake in the oven for 30-40 mins until golden brown on top.
Mightydrinks
Writer and expert
View Mightydrinks's profile
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