High Protein Potato Dauphinoise
Potato Dauphinoise is a classic French dishπ«π·, usually prepared with cream or milk. The core of this dish from the Dauphiné (region in south-eastern France) is potatoes. Hence we can easily veganise it. My recommendation is not only vegan but also high in protein as our creamy sauce is made from tofu.
The recipe serves 4 people, thats 250 calories and a whopping 14.9 grams of protein each. This simple potato side dish also contains calcium, iron, potassium and fiber.
it’s a great side dish for a fancy dinner party, to be served e.g. with cauliflower steal, tofu steak or some roasted veggies.
Ingredients
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450g potatoes
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150g spinach (can be frozen)
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200g hard tofu
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50g cashew
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100ml plant based milk (i use soy milk)
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1 clove of garlic
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4 tablespoon of nutritional yeast
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1 tablespoon of apple cider vinegar
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2 teaspoons of mustard powder
Method
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1.First prepare the creamy sauce : blend tofu, cashew nuts, milk, garlic, nutritional yeast, apple cider vinegar and mustard powder. Taste it and adjust seasoning,
TIP: please note I am not recommending salt in this recipe as nutritional yeast is salty enough for me. Please feel free to adjust to your preferences
2. Peel and slice potatoes very thinly, I've used mandolin
3. Preheat the oven to 180C
4. Place your potatoes in pan with a boiling water and boil for about 10minutes
5. Place a thin layer of potatoes at the bottom of the baking dish, add spinach and pour on the creamy sauce, ensuring all potatoes are well covered. Continue adding layers until you use up all the ingredients. Potatoes should be your last layer,
Optionally You can sprinkle some nutritional yeast on the top
6. Cover the dish with a baking foil and bake for 35 min, remove the foil and bake for additional 10-15 min until top layer is golden brown
7. Serve hot
Happy Cooking π©π³
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