There are excellent dairy-free products available now, especially soya products. And I really like using soya cream when I’m cooking. This morning, Zoë and I used it to make a thick batter for Sweetcorn Pancakes (you can find the recipe in my recent book, Simply Gluten-Free & Dairy-Free) and it’s also great in this recipe, a Potato Dauphinoise. The key to cooking with soya products is to know what ratio of soya to other ingredients (and mixing it with stock is a great way to get a good balance of flavours) – as it makes all the difference to the end taste. This goes beautifully with roasts such as lamb and beef, for a Sunday lunch, as well as slow-cooked casseroles.
* gluten-free, wheat-free, dairy-free, egg-free, nut-free, seed-free, citrus-free
- 1 kg/2lb 4oz potatoes, peeled and finely sliced
- 50g/1¾oz dairy-free margarine, cut into small pieces
- 250ml/9fl oz/1 cup soya cream
- 100ml/3½fl oz/scant ½ cup gluten-free and dairy-free stock
- 5 rosemary sprigs, plus 2 more sprigs, finely chopped (optional)
- sea salt and freshly ground black pepper
- Preheat the oven to 180˚C/350˚F/Gas 4 and grease a large baking dish. Cover the base of the dish with a layer of potato slices placed vertically and repeat with a layer of slices placed horizontally. Sprinkle with a little salt and pepper and repeat until all the potato has been used.
- Pour the soya cream and stock into a jug, add the extra chopped rosemary if using, and whisk to mix together. Sprinkle the margarine over the top of the potatoes and pour the cream mixture over the top. Bake for 40–45 minutes until starting to turn golden brown and the potatoes are tender. Serve hot.