Dauphinoise Potato (Vegan) with Butternut Squash and Courgette.

This recipe is brought to our courtesy of blogger Mr. Vegan (@iammrvegan) - Instagram.

Vegan Dauphinoise

Vegan Dauphinoise


Cooking time - 60min

Prep - 20 min

Difficulty - Easy 


  • 2-3 Medium Size Potato (Thinly Sliced)
  • 1-2 Medium Sizes 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
  • Thyme 3 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.