Vegan Dauphinoise Potato with Butternut Squash and Courgette.

This recipe is brought to our courtesy of Mr. Vegan (@iammrvegan). Thanks for the recipe!

Vegan Dauphinoise


  • 2-3 Medium sized potatoes (thinly sliced)

  • 1-2 Medium sized courgettes (thinly sliced)

  • 2-3 Cloves of garlic (minced or finely chopped)

  • 1-2 Onions (finely sliced)

  • 1 medium sized butternut squash (finely sliced)

  • Dairy free single cream (soya/oat) 250-500ml

  • Pink Himalayan rock salt

  • Grated vegan cheese

  • Crushed black pepper

  • 3 Thyme sprigs

  • Olive oil


  • Using the Olive oil, lightly grease an oven proof dish evenly ensuring base and sides are completely covered.

  • Place a layer of the potato in the base of the dish in single rows, slightly overlapping until the base is evenly covered with a single layer of potato.

  • Season with salt and pepper

  • Sprinkle vegan cheese

  • Place the onion on top of the potato in a similar pattern

  • Sprinkle some of the chopped garlic on top of the onion.

  • Layer the courgette

  • Layer the Butter nut Squash

  • Add the thyme

  • Repeat steps 2-7

  • Finish with a final layer of Potato

  • Season the top layer again with salt and pepper

  • Drizzle with enough cream until it comes ¾ of the way up the sides of the dish

  • Place in the oven at 180 degree Celsius for 45 min

  • Remove and sprinkle with the remaining cheese

  • Back in the oven for 15 mins

  • Once cheese is golden and bubbling remove and set aside to cool slightly before serving.


For a sweeter variation use sweet potato or try plantain instead of the squash.