Gratin à la Dalat

Recipe by Damaris Beems
0.0 from 0 votes
Course: SidesCuisine: Asian




Cooking time


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I was once famous for my Gratin Dauphinois. In the pre vegan era, of course. It’s one of those dishes you’ll have to say goodbye to. Because in my philosophy you should not try to make them with replacements because you always will keep longing for the ‘all devastating and delicious taste of the real deal’. But ladies and gentlemen, dear fans and followers, a fantastic new gratin has come into my arsenal. This Asian variant. It will have to sell itself. It doesn’t need me at all. But if you like gratin, you should try it. And why did I call it à la Dalat? Because I was once in this mountain village in Vietnam. A mountain village built by the French, to escape the heat of Ho Chi Minh, when they ‘took over the country for a while’. And since this is an Asian/Vietnamese variation on a French theme, the name seemed obvious to me.


  • 2 kilo potatoes

  • 5 banana shallots

  • 8 cloves garlic

  • 200 ml olive oil

  • 200 gram/ml coconut cream

  • 3 limes

  • 250 ml vegan chicken broth

  • 2 red hot chili peppers

  • 5 cm fresh ginger

  • 8 spring onions


  • Preheat the oven to 180 degrees. Finely chop the shallots, do the same with 4 cloves of garlic. Fry it in 10 minutes until brown and soft.
    Meanwhile, peel and slice the potatoes. Rinse them clean and put them in a bowl. Then mix the coconut cream, juice of the squeezed limes and plenty of salt and pepper. Remove the shallots from the heat and mix it with the potatoes.
    You can do this in a pan with a thick bottom or in an oven dish. Spoon the potatoes in carefully and smooth the top. Add the broth.
    Place the dish or pan in the oven and let it bake for 40 minutes. Cover it with a lid or aluminum foil.
  • Heat the remaining olive oil and fry the finely chopped chilies, 4 finely chopped garlic cloves, spring onions that you have cut into rings. And also finely chop the ginger and add it to the pan. You can make it quite crunchy.
    Remove the cover from the dish / pan in the oven and drizzle the oil you just prepared evenly over the potatoes.
    Bake for another 50 minutes, uncovered.

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