Paprika Potatoes Dauphinoise

Vegan Paprika Potato Dauphinoise – 2 ways

VEGAN Paprika Dauphinoise PotatoesIf you love potatoes you’re going to love this!  Vegan Paprika Potato Dauphinoise (Potato Bake).  Layers of luscious potato with a paprika cream.  Baked to perfection.

This is the type of dish you make for a dinner party.  All the non-vegans I’ve given this too can’t believe it doesn’t have cream or butter in it – that’s how lush this really is.

This recipe has 2 ways to make the cream.  You have a choice of using processed plant-based cream or a whole foods lower fat version!

The bechamel does not brown as much as the plantbased cream version as it doesn’t have as much fat.  But, both have the delicious paprika flavour throughout!

If you love potatoes – check out these other recipes.

If you make this please share it with me on my Facebook page or Instagram!  I love seeing how they turn out!

Recipe – Vegan Paprika Potatoes Dauphinoise

Prep time: 15 minutes
Cooking time: approximately 1 hr
(Serves 4)


Soya Cream version

500ml  (17.5 oz) plant-based cream (oat or soya)
700g (1.5 lbs) potatoes
1tsp smoked paprika
1 tsp sweet paprika
1 tsp salt (to taste)
2 tsp garlic powder
2 scallions
1 red onion
100ml (3.5 fl oz) water

Bechamel lower fat cream

1.5 lbs potatoes
500ml (17.5 oz) plant milk
2 scallions (chopped finely)
1 red onion (thinly sliced)
20g (1 oz) cashews (soaked and drained)
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp salt (to taste)
2 tsp garlic powder
3 tbsp nutritional yeast (optional)
1.5 tsp tapioca powder


If you are using plant-based cream:

  1. In a jug mix together the plant-based cream, water, garlic powder, salt and smoked and sweet paprika – mix together thoroughly.

If you are making your own bechamel cream:

  1. In a blender blend together the plant mylk,  cashews, garlic powder, salt, tapioca powder and nutritional yeast until smooth.
  2. Add mixture to a saucepan on a medium heat.  Keep stirring for about 5 minutes until the mixture turns into a watery custard.
  3. Take the saucepan off the heat and whisk in the smoked and sweet paprika

Making the bake

Paprika Potatoes Dauphinoise - Vegan
Layering the sliced potatoes
  1. Preheat oven 375°f / 190°c conventional / 170°c fan
  2. Slice potatoes into 2mm thick slices
  3. In a 400(W) x 270(D)mm oven proof dish lay one layer of the potato slices so they just overlap each other
  4. Pour a layer of the cream, sprinkle with sweet paprika, add another layer of potato slices and continue until the cream and the potato slices are finished.
  5. Top with chopped scallions and sliced red onion
  6. Cover with foil and bake for 30 minutes
  7. Remove foil and test with a skewer that potatoes are cooked through
  8. Return to the oven 400°f / 200°c conventional / 180°c fan until golden on top
  9. Remove from oven and leave to stand for 10 minutes before slicing to serve

Watch me make it:

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