Search

Search This Website

Creamy Vegan Dauphinoise Potatoes with Mushrooms

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

Creamy Vegan Dauphinoise Potatoes with Mushrooms.


All the recipes on this website have been created by me and tested by my family and friends since 2007. This post may contain affiliate links. Please read my disclosure & privacy policy.

Creamy Vegan Dauphinoise Potatoes with Mushrooms


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.

.
potato gratin in a baking dish.


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.

  1. olive oil
  2. onions
  3. garlic
  4. mushrooms
  5. mushroom soup
  6. cream
  7. dried parsley
  8. dried basil
  9. salt & pepper
  10. potatoes
  11. vegan cream

Did you say mushroom soup Jac?



Yes, you heard me right.

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

Covent Garden Mushroom Soup.

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.


bowl of sliced mushrooms.

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.

Potatoes.

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.

Scalloped Potatoes.

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!

  1. leeks
  2. carrots
  3. cauliflower 
  4. tenderstem broccoli
  5. peas
  6. corn
  7. spinach

Vegetarian dauphinoise potatoes.

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.


Save your favourite recipes for free!

grow widget

Hit the heart  (look to the right) to save this and other recipes.

Once logged in, you can save your favourite recipes and access them by hitting the heart on any of my recipes or going to grow.me where they will be stored for you for free.


Want recipes delivered to your inbox? 


Sign up for my Tinned Tomatoes weekly newsletter for a selection of recipes delivered to your inbox each week and each new recipe as it is published.

Or sign up for my new daily recipe email for daily inspiration. 

Check your spam folder they don't arrive!

You can also sign up for my Vegan Lunch Box newsletter for lunch ideas and recipes straight to your inbox when they are published.


pin it for later

Vegan Mushroom Dauphinoise Recipe pin.

Also, join my Facebook group Living on the Veg. It's a very friendly community with lots of recipes and chat. I'm in there every day chatting with group members.

Remember and say hi. I'm always happy to chat and answer questions.


mushroom potato gratin - close up.

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.


mushroom potato dauphinoise - step 1.

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.

mushroom potato dauphinoise - step 2.

Step 2


mushroom potato dauphinoise - step 3.

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.

mushroom potato dauphinoise - step 4.

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.

mushroom potato dauphinoise - step 5.

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.

mushroom potato dauphinoise - step 6.

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
Creamy Vegan Dauphinoise Potatoes with Mushrooms

Creamy Vegan Dauphinoise Potatoes with Mushrooms

French dauphinoise potatoes with a twist. This vegan potato bake is layered with a creamy mushroom sauce and mushrooms for something special.
Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 5 M

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

Instructions

  1. Preheat the oven to 180c / 160c fan / 350f / gas mark 4.
  2. Rub a large, deep baking dish or roasting tin (see notes for size) with garlic and a little soft vegan butter or spread.
  3. Saute the onions and garlic in a pan with the olive oil until translucent, then add the mushrooms and cook them until they are soft, then season them with salt and pepper. Set aside.
  4. In a large mixing bowl, add the mushroom soup or sauce, the cream, herbs, salt, and pepper, and mix well.
  5. Add a layer (about a quarter) of the sliced potatoes to the dish, overlapping them a little.
  6. Drizzle over just less than a quarter of the cream (I like to keep a bit extra for the top layer), then top with a third of the mushrooms, spreading them out.
  7. Next, add another layer of potatoes, then cream, then mushrooms. You want 4 layers of potatoes in total covered in cream, but only add mushrooms to the first 3 layers.
  8. When you add the last layer of potatoes, cover it well with the rest of the cream and bake for 50 minutes to an hour, until the potatoes are tender and the top layer is golden.
  9. For a lighter finish, you can cover it with foil while baking.
  10. Serve and enjoy!

Notes

  • My dish is 37cm x 29.5 cm x 6 cm, you don't want to go much smaller as mine is completely filled with this dauphinoise.
  • You can use shop-bought mushroom soup, homemade (to the same quantity) or make a mushroom sauce (just double the mushrooms you cook and whizz half of them with cream to make a mushroom sauce).
  • You can skip the mushrooms and mushroom soup/sauce and just use cream.
  • I use Elmlea plant cream, but there are lots of options out there.
  • Once cooked and cool you can store in the fridge for 3-4 days, then reheat to serve.
  • You can also freeze the cooled dauphinoise, divide into portions and freeze in labelled freezer tubs for 3-4 months. Pop in the fridge overnight to defrost, then reheat thoroughly.

Calories

6 portions = 567 calories per portion

7 portions = 486 calories per portion

8 portions = 425 calories per portion

Nutrition Facts

Calories

425.25

Fat (grams)

9.98 g

Sat. Fat (grams)

3.67 g

Carbs (grams)

73.91 g

Fiber (grams)

8.28 g

Net carbs

65.62 g

Sugar (grams)

7.28 g

Protein (grams)

12.96 g

Sodium (milligrams)

772.45 mg

Cholesterol (grams)

3.33 mg

22 comments

  1. Oh I have been waiting since you said you had a new recipe and refreshing the page over and over. Worth the wait.

    ReplyDelete
    Replies
    1. I am pleased you got it in the end. It does take a while to type up and include as many answers as possible. Enjoy it.

      Delete
  2. That looks amazing Jacquline. I'm definitely going to make it to have with the nut roast on Sunday. My daughter is bringing her new boyfriend over. Jill x

    ReplyDelete
  3. These potatoes were absolutely rich and decadent. I love the addition of mushrooms.

    ReplyDelete
    Replies
    1. I am so pleased you enjoyed it and yes it is definitely decadent.

      Delete
  4. Love the combination of ingredients in this recipe. SO delicious.

    ReplyDelete
    Replies
    1. Thanks Kushigalu. It definitely is a good combo of flavours.

      Delete
  5. Love this vegan version of dauphinoise potatoes! They were so creamy and delicious, my whole family had no idea that this recipe was actually vegan!

    ReplyDelete
    Replies
    1. I am so glad you all enjoyed it and yes it just tastes like regular dauphinoise

      Delete
  6. I wish I could reach a fork into the phone. Deffo making these.

    ReplyDelete
    Replies
    1. Haha I often feel like that when I see recipes too. Enjoy them when you make them.

      Delete
  7. I was just looking for a potato dish to go with my nut loaf tomorrow and came over to see if you had anything. What good timing.

    ReplyDelete
  8. Delicious recipe! I loved the additions of the mushrooms. Thank you for sharing this awesome dish!

    ReplyDelete
    Replies
    1. You are welcome. Mushrooms make everything better, don't they?

      Delete
  9. This looks incredible. Scalloped potatoes is one of my favorite way to prepare potatoes and this sauce is to die for. Thank you for sharing!

    ReplyDelete
  10. Had it tonight, topped with cheese. Even my daughter loved it and she's so picky. Thanks. 🤩

    ReplyDelete
  11. I'm making it for dinner tonight. What type of cheese do you recommend to add on top. (Bernadette 😀)

    ReplyDelete
    Replies
    1. Sorry, just spotted this as we were out for he day. Either veggie or vegan cheddar or mozzarella, depending on your diet.

      Delete

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x