Gluten-Free, Mediterranean Dishes, Vegan, Vegan Main Dishes, Vegan on a Shoestring

Gratin Dauphinoise – Potato and Patty Pan

Like many french dishes, Gratin Dauphinoise is simple, just a few perfectly matched ingredients.


I grew some beautiful patty pan (summer squash) this year, which, like courgettes, arrive thick and fast…. and they just keep on coming🙃 .  Mine are white, and creamy and mellow in flavour.  There are however, all sorts of varieties of summer squash available in  good vegetable stores.


I thought they’d be a delicious addition to a Potato Dauphinoise, vegan style.

And they are.  I’ve made this dish 3 times already  💕💕💕

I use oat cream here (infused with onion, garlic and herbs), which is of course much lighter than its cholesterol-laden dairy counterpart, but as far as I’m concerned, this dish is all the better for that.  The summer squash add a different and lovely creaminess to the dish.

It’s easy to prepare, needs to be cooked long and slow, (while keeping just an occasional eye on it), and it doesn’t re-heat particularly well. So you just have to eat it all at once …damn it 😉


Hope you enjoy 💚



for 4


  • approx. 1kg. of reasonably waxy potatoes preferably organic
  • approx. 1 kg. summer squash
  • 500ml. non-dairy cream : either soy or oat (not coconut) maybe almond?
  • 1 small onion
  • 4-5 garlic cloves
  • handful of thyme and or tarragon
  • salt
  • pepper
  • nutmeg
  • a little olive oil


  • Pre-heat oven to Gas Mk.  4-5 , 180-190C. (Not too hot… the gratin needs to cook slowly).
  • Peel and roughly chop garlic.
  • Peel and roughly chop onion.
  • Wash herbs.
  • In a saucepan with a lid, place the non-dairy cream, the chopped onion, chopped garlic and herb sprigs.
  • Place the pan on a low-medium heat.
  •  Just before it boils, remove from heat and cover.
  • Set aside and leave to infuse for 15-20 ins.
  • Wash potatoes.  Peel (optionally- I didn’t) and finely slice potatoes into rounds approx. 2ml. thick.
  • Slice summer squash in half and remove seeds and pith.
  • There is no need to peel summer squash.
  • Slice squash thinly into crescent shapes approx. 3-4 ml. thick.
  • Take a ceramic oven dish, approx: 34 x 22 cm.
  • Grease the dish liberally with olive oil.  Take a slice of garlic and rub the garlic around the dish.
  • Take 1/3 of the sliced summer squash and make the first layer in the dish.
  • Take 1/3 of the sliced potatoes and make a second layer covering the squash.
  • Scatter a big pinch of salt and a few twists of coarse-ground black pepper over the potatoes.
  • Make a second layer of sliced squash over the potatoes.
  • Then a second layer of potatoes.  Again sprinkle with salt and pepper.
  • Then add final layer of squash, followed by a final layer of potatoes. (The crispy bit :))
  • Scatter the top with another pinch of salt and a few more twists of pepper.
  • Strain the oat cream to remove the herbs and vegetables.  Pour the oat cream gently into and over the gratin.
  • Grate approx. 1/2 tsp. fresh nutmeg over the whole dish.
  • Place in a pre-heated oven for 60-75 mins. until potatoes are tender (check with a sharp knife), and the top is golden and crispy round the edges.

Serve as is, with salad, or, as in this case, with lightly sautéed/steamed savoy + pinto beans…. mmm…





Bon Appetit!




La Paix






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