Gratins made in the traditional style from Dauphine in France, get their name from the golden crust that forms on the surface of a dish when it is cooked in a hot oven. The crust is usually formed from grated cheese, breadcrumbs or egg. A very traditional Dauphinois is made only with potatoes and cream, so the challenge of making it wholly plant-based relies completely on selecting the correct replacement for the cream.
I tried many variations that led to a disappointing dish that tasted too sweet…despite using unsweetened non-dairy milk. I finally decided to use a combination of oat
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