Bosh! Pumpkin Dauphinoise Recipe
Packed full of sweet pumpkin, layers of perfectly cooked potato and a creamy rosemary béchamel this vegan dish honestly tastes unreal.
20 minutes prep, 1 hour 15 minutes cook
Serves 6
Ingredients
3 mixed pumpkins
6 Maris Piper potatoes
3 large white onions
2 tbsp sugar
Knob of plant-based butter
4 sprigs of fresh thyme
100g plant-based cheese
Olive oil
Salt and pepper to taste
For the dauphinoise cream
270ml plant-based cream
250ml plant-based milk
4 cloves of garlic
4 sprigs of fresh thyme
4 sprigs of fresh rosemary
White pepper
Method
1 Peel the garlic cloves, peel and slice the onions and peel and thinly slice the potatoes and add the potatoes to ice water and set aside. Slice the selection of pumpkins.
2 Pour plant-based cream and milk into a small saucepan. Add the fresh herbs, garlic and white pepper and bring to a gentle simmer.
3 Add onions to a casserole pan with sugar and cook down with knob of butter and fresh thyme. Once caramelised remove the onions from the pan.
4 Layer potatoes, pumpkin, onion plant-based cheese, salt, pepper and repeat then pour over dauphinoise cream.
5 Top with more plant-based cheese then put on the lid and cook for 45 mins then for for 15 mins with lids removed for gratanation.
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