Pommes Dauphinois

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

Subscription Required For This Content

We recognize some people are not interested in paying for information when they feel comfortable getting something off the internet for free. That’s fine – we wish you the best and hope you have a tasty and successful journey. We believe there are those, however, who are looking for trusted sources when it comes to cooking…we hope you have found your source in us!

Our content is available without the support of advertising money. We are not influenced in any manner by advertisers or any other marketing arrangement. All of our recipes are tested extensively and written in a detailed (and hopefully entertaining) manner. We want our customers to trust the information we publish. We don’t play any of those marketing games (generating clickbait information, selling customer information to advertisers, etc.) to help our bottom-line. This is extremely important to us and something our customers demand.

Interested? Give us a try – register for an annual subscription or simply sign-up for our monthly plan and take your time to go through our information and see if this site is what you are looking for!

Subscribe now Frequently Asked Questions