Everywhere you go in France they serve that wonderful dish of Potato Gratin/Dauphinoise not just in every bistro but also in the delis and supermarchés. I bloody love it and would seek it out everywhere I went in France. Now it’s time during these winter months to crack out a plant based version using Oatly products. “It’s Swe-dish” don’t you know? Not French I know but this is Veganoise so we have to learn to adapt to the non-Brexit EU where we are all in it together. Heh! I like to make a huge Le Creuset pan so I can eat it for a few days, all day, breakfast dinner and lunch. Mmmm… One day if I’m ever wealthy I would like a kitchen packed to the gills with Le Creuset. This dish needs to stove top to oven flexibility of their wares. If you don’t have a big pan then whack it in a large casserole dish and oven bake. 

Part of the Oatly family – Barista Oat Drink – Creamy Oat Fraiche – Single Creamy Oat 

We have a vegetable delivery box from Sussex Fruits for just £20 we get stacks of great local and seasonal fruit and veg. This week we have a 2kg bag of Stroma potatoes, onions and garlic and that’s why I’ve decide to bake a great pot of creamy soft garlicky potatoes. 


1.5kg waxy potatoes
500g onions
4 cloves of garlic
1tsp rock salt
200ml Barista Oatly
250ml of Creamy Oat
200ml Creamy Oat Fraiche
Half tsp of dried thyme or a sprig of fresh 


Slice the onions and the potatoes finely. There are a lot to do so be very patient so that the slices are all uniform in their thickness to aid the even cooking. Or….

….cheat like I did!

 Layer the onions and potatoes in the large pan adding a generous grinding of black pepper until you are a generous inch (EU 4cm!) from filling the pan. This will stop liquid bubbling out in the oven. I hand cut a layer for the top so that it looks rather special.

 Pop the garlic and salt in a porter and pestle and pound the hell outta it to create a strong salty garlic paste. 

Put this paste in a litre jug along with the thyme and the trio of Oatlys. And stir this to create the creamy liquid. It looks like a tiny jug but that’s because I have such giant hands.

Pour this all over the layered potatoes and onions and cover with a lid and pop it on a very low heat on the stove top. This method speeds up the baking time in the oven. Let it come to a boil and simmer for 10-15 minutes.

Be careful that with the lid on it doesn’t boil over. Then place in a preheated oven at 160C Fan 350F Gas Mark 4 for 45 minutes to an hour. 

Et voila! Bon Appétit mes enfants. 

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