Gratin dauphinois (serves 6)

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A creamy, flavoursome dairy-free gratin, with all the melt-in-the-mouth texture of a traditional dauphinois!

• 1 kg potatoes (a soft-fleshed variety such as Agria or Monalisa)
• 400 ml plant-based cream (soya, oat or almond)
• 200 ml plant-based milk (almond, oat or soya)
• 2 tbsp cornflour (Maïzena)
• 2 garlic cloves
• 2 tbsp malted yeast (optional, for a cheesy flavour)
• 1 pinch of nutmeg
• Salt, pepper
• 1 tbsp olive oil (for the dish)

Prepare the creamy mixture

1. Peel and finely chop the garlic cloves.
2. In a bowl, mix the plant-based cream, plant-based milk, cornflour, malted yeast, nutmeg, salt and pepper.
3. Add the chopped garlic and whisk well to obtain a smooth mixture.

Slice the potatoes

1. Peel and wash the potatoes.
2. Cut them into thin slices (2-3 mm) using a mandoline or a very sharp knife.

Baking the gratin

1. Preheat the oven to 180°C (gas mark 4).
2. Grease a gratin dish with the olive oil.
3. Arrange a first layer of potatoes in the dish, pour over a little of the creamy mixture, then repeat until all the ingredients are used up.
4. Pour the rest of the mixture over the top and spread it evenly.
5. Bake for 45 to 50 minutes, until the potatoes are meltingly tender and the top is lightly browned.

Food & wine pairing

White wines (ideal for freshness and acidity)

• Grape variety Chardonnay (Burgundy, Jura, Languedoc) : An unoaked or lightly barrel-aged Chardonnay will bring a lovely roundness that goes well with the texture of the gratin.

• Roussette de Savoie : Its liveliness and floral notes balance the richness of the dish.

• Grape variety Viognier (Rhône, Languedoc) : With its fruity aromas and smooth texture, it goes perfectly with the plant-based cream.

Light red wines (if you prefer red)

• Pinot Noir (Alsace, Burgundy, Loire) : Light and fruity, it does not mask the flavours of the gratin.

• Gamay grape (Beaujolais, Côtes-du-Forez) : Its red fruit notes and freshness make a pleasant contrast with the texture of the dish.

Unusual pairing

• Vin jaune from the Jura : With its walnut and curry aromas, it enhances the flavour of the malted yeast and nutmeg.

👉 My advice: If you want a classic, safe pairing, go for a Burgundy Chardonnay or a light Pinot Noir!