Vegan Dauphinoise Potato with Butternut Squash and Courgette.
This recipe is brought to our courtesy of Mr. Vegan (@iammrvegan). Thanks for the recipe!
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
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.