French dauphinoise potatoes with a twist. This vegan potato bake is layered with a creamy mushroom sauce and mushrooms for something special.

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Creamy Vegan Dauphinoise Potatoes with Mushrooms

Name: Creamy Vegan Dauphinoise Potatoes with Mushrooms
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: French, vegan, vegetarian
Ingredients: 1 tablespoon olive oil; 2 onions, peeled, halved and thinly sliced; 2 cloves garlic, crushed (rub the roasting pan or baking dish with one of them, before crushing or finely grating it); 500g (18 oz) mushrooms, sliced; 500ml (2 full cups) mushroom soup (or creamy mushroom sauce, see notes); 500ml (2 full cups) vegan cream; 1 tablespoon dried parsley; 2 teaspoons dried basil; 2 pinches of salt and pepper; 2.5 kg (5 1/2 lbs) potatoes (I like floury potatoes, but waxy are ok too), peeled and thinly sliced

Love potatoes? You are going to go crazy over this creamy vegan dauphinoise potatoes with mushrooms.

French-style dauphinoise potatoes but better.

These vegetarian dauphinoise potatoes can be served as a side dish or why not just serve with with some crusty bread and a side salad?

What is potato dauphinoise?

Potato dauphinoise is a French peasant dish from the Dauphiné region of France, which comprises the departments Isère, Drome, and Hautes-Alpes.

It is also known as dauphinoise potatoes, potatoes au gratin, potato gratin, gratin dauphinois, patates dauphinoise and pomme de terre dauphinoises.

Sometimes people refer to it as scalloped potatoes.

Whatever you call it, it's a delicious layered potato bake where the dish is rubbed with garlic and buttered before layers of potato and cream are baked together to make creamy soft potatoes.

I just happen to add mushrooms to mine!

If you love a potato bake, try this cheesy cauliflower potato bake with spinach or this leftover bolognese potato bake next.

Is potato dauphinoise the same as potato gratin?

Here in the UK when we think of a potato gratin, we think of a baked potato dish that's topped with breadcrumbs or cheese and sometimes both.

Elsewhere, potato gratin is seen as any layered and baked potato dish (I'm looking at you my American friends, or so I have been told).

Why add mushrooms to scalloped potatoes?

If you love mushrooms, then you'll love these vegan scalloped potatoes with a creamy mushroom sauce.

It's a real mushroom lover's delight.

It has the same tender potatoes and creamy sauce and the addition of the mushrooms and mushroom sauce, just makes it more special.

Of course, you could make this vegan dauphinoise with just cream and it would still be totally comforting and delicious.

If mushrooms are your thing, try this Scottish mushroom stew too.

Reader's Photo

I'm lucky enough to be sent lots of lovely emails, messages, and comments about my recipes, and occasionally my readers will share a photo of the dish, which I love.

Here is a photo from my friend Lisa (who also helps moderate my Facebook group) who made the dauphinoise the day after I shared it.

reader's photo of the dauphinoise, she made a half portion.

vegan scalloped potatoes in an oven dish with a spoonful scooped out so you can see the creamy sauce.

What you need to make dairy free dauphinoise potatoes

Here are the simple ingredients you need to make this dairy-free dauphinoise potato bake.

olive oil
onions
garlic
mushrooms
mushroom soup
cream
dried parsley
dried basil
salt & pepper
potatoes
vegan cream

Did you say mushroom soup Jac?

Yes, you heard me right.

Creamy mushroom soup makes a great base for a mushroom sauce.

You could use homemade mushroom soup or shop-bought.

Covent Garden Mushroom Soup is suitable for vegans, so it's perfect.

If you can't find it, you can either make a mushroom soup or make a fresh mushroom sauce, by sauteeing mushrooms with garlic and black pepper, adding cream, and blending.

Can you make vegan potato gratin without the mushroom sauce?

The mushrooms sauce or soup mixed with cream and herbs makes a wonderful creamy sauce for the potatoes, but you can make a more traditional vegan potato gratin without it.

You can just use the same quantity of cream instead.

The mushroom sauce is quite subtle anyway as vegan cream is added to it.

Which type of mushrooms?

Any sort of standard mushrooms would work for this mushroom potato bake.

You could use large mushrooms like portobello, white closed-cap mushrooms, or chestnut mushrooms.

Just use whichever you have or whichever is cheaper.

Lots of them, as they seem to disappear as they cook in the same way that spinach does.

Which potatoes work best in a potato bake?

You can use either waxy or floury potatoes to make this vegan potato dauphinoise.

The waxy potatoes will hold their shape more and the floury potatoes will be softer, although if you don't overbake them, they will still hold their shape.

I use a floury potato like Maris Piper, King Edwards or Desiree, which I also use when making crisp and fluffy air fryer roast potatoes.

You decide which type of potato you would prefer.

Do you have to peel the potatoes?

Peeling potatoes is not one of my favourite jobs, mind you it's a lot easier since I got a new rubber-handled potato peeler.

And I keep telling myself at least I'm not peeling neeps (turnip/swede), now those are difficult to peel!

Actually, there's no need to peel the potatoes (they do say the goodness is just under the skin) at all.

You could leave the skin on, as there isn't much showing when they are thinly sliced.

I just prefer the look of them peeled.

You can decide if it's skin on or skin off when you make these vegan gratin potatoes.

How thin do the potato slices need to be?

You want the scalloped potatoes in this vegan gratin dauphinoise to be thin.

Use a mandolin (safely with a guard) or you can cut them with a sharp knife.

It's a lot of cutting but quite therapeutic and well worth it.

I cut them with a knife to about the thickness of a coin or a little thinner.

They have a good long bake, so they will be tender, so you don't have to worry too much.

Can you add extra veg?

Yes, you could go crazy and add lots of veg.

Of course, it would no longer be dauphinoise potatoes, but it would be darn tasty!

leeks
carrots
cauliflower
tenderstem broccoli
peas
corn
spinach

Can you top it with cheese?

It's not traditional, but doesn't everything taste better with melted cheese?

If you want to make this more of a standalone bake or you just love cheese, you could add some before you pop it in the oven.

Either grated vegan cheddar or mozzarella would work well.

A cheesy vegan potato au gratin! Mmmmmm!

What kind of baking dish is best for a potato bake?

To make this creamy vegan gratin dauphinoise, you need a large baking dish with a bit of depth for the layers.

I use a Falcon white enamel baking pan, which is perfect for this type of potato bake or for roasting veggies.

It's a good size (37cm x 29.5 cm x 6 cm) for this potato gratin and it washes up a treat.

You could use a roasting tin or another large baking dish, but I wouldn't use one much smaller than this as the mushroom potato dauphinoise completely fills it, as you will see from the photos.

Should the baking dish be buttered?

The French rub the dish with garlic (for a subtle garlic flavour) and butter the dish.

So, who am I to say any differently?

And of course, it means it's easier to remove portions from the roasting tin

Mushroom potato dauphinoise in an large enamel baking dish.

How to serve vegan dauphinoise potatoes

Gorgeous as they are you could just dig in with a fork!

However, you could serve them with a dressed green salad and some crusty bread.

Or you could serve them with this comforting cider sausage casserole. this easy slow cooker, sausage & white bean stew or with my easy vegan haggis for a Sunday roast.

It's perfect to serve as a side dish for special occasions like a family Easter lunch or Christmas dinner.

Can you make it ahead?

Planning to make it ahead?

It really is best made the same day, but you could prepare it earlier in the day and pop it in the fridge until you are ready to bake it.

I would reserve the last batch of cream mixture to add just before it is baked, to make sure the top layer is well-covered and moist.

As it sits the cream can sink to the bottom.

Alternatively, you could slice the potatoes and keep them in a large bowl of cold water in the fridge (make sure they are well covered so they don't discolour), then assemble and bake the mushroom dauphinoise in the day.

How long will leftovers keep?

Once the mushroom potato gratin is cool, you can pop it in the fridge in an airtight container for 3-4 days.

Just reheat it in the microwave or you could cover it in foil (to stop it over-browning) and pop it back in the oven to heat through.

Can you freeze potato gratin?

Yes, you can freeze it, once it is cooked and cooled.

Freeze it in portions in freezer tubs.

Just remember to label it (I always have a roll of freezer labels handy in the cupboard) so you know when it was frozen and what it is.

No one likes freezer roulette!

You can freeze vegan potato gratin for 3-4 months.

Take it out of the freezer the night before you need it and leave it in the fridge to defrost overnight before baking it (covered with foil) in the oven, or you could reheat it in the air fryer or microwave.

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How to make creamy vegan dauphinoise potatoes with mushrooms

A step-by-step photo guide followed by a full printable recipe. I hope you enjoy this easy vegan roasting pan potato bake.

Step 1

Saute the onion and garlic in olive oil until soft.
Add the sliced mushrooms (full printable recipe card below) and cook until they are soft too. Season with salt and pepper and set aside.

Step 2

Now prepare the creamy sauce.
Add the mushroom soup (shop-bought mushroom soup or homemade mushroom soup - same quantity) or homemade mushroom sauce to a large mixing bowl.
Next add the cream, herbs and seasonings.

Step 3

Give the cream mixture a good mix and have your sliced potatoes ready.
Rub a clove of garlic over the large baking dish, then butter it to prevent sticking.

Step 4

Add a layer of potato, overlapping them slightly to cover the base of the dish.
Spoon some of the cream mixture over the potatoes (roughly a quarter).
Top with a few of the sauteed mushrooms, then add another layer of slightly overlapped potatoes.

Step 5

Repeat the steps again, some more cream drizzled across, more mushrooms, another layer of potato and more cream.
Mine made 4 layers of potato.

Step 6

Now do the final layer of mushrooms, potatoes and cream. I like to leave more cream for the final layer.
Bake until the potatoes are tender and the top layer is golden.
Serve and enjoy!

vegan potato dauphinoise. vegetarian potato dauphinoise, dairy-free potato dauphinoise, vegan potato gratin, vegetarian potato gratin, dairy-free potato gratin, potato bake, mushroom & potato bake

dinner

French, vegan, vegetarian

Yield: 6-8

Author: Jacqueline Meldrum