Green plantain dauphinois

Portion size: Serves 4
Prep time 20 min. Cook time 1 hour 10 min
Difficulty: easy

Dairy-free

Gluten-free

Vegan

Dom Taylor

Save

Chef Dom Taylor’s green plantain dauphinois made with coconut milk is a great side dish for jerk chicken and other barbecue dishes.

Why it’s so good: Dom’s clever dauphinois variation is lighter and more aromatic than the original, with a wonderful texture from the plantains. This flexible recipe can be made gluten-free and plant-based by omitting the optional breadcrumb topping.
Where to buy plantains: you can buy plantains in Asda and Tesco, from African and Asian grocers, and online at places such as evergreenfoods.co.uk

Browse more flavour-packed Caribbean recipes, including Dom’s authentic jerk chicken, Andi Oliver’s easy roti and shrimp curry.

Join Extradelicious to unlock Cook Mode

Ingredients

1 tbsp coconut oil
1 small onion, thinly sliced
4 garlic cloves
1 tbsp thyme leaves
1 bay leaf
400ml tin coconut milk
Pinch ground nutmeg
2 tbsp nutritional yeast
3 green (unripe) plantains
2 medium floury potatoes, such as king edward or maris piper

For the breadcrumb topping (optional)

Handful (20g) fresh breadcrumbs
Finely grated zest 1 lemon
1 tbsp thyme leaves
1 tbsp finely chopped rosemary leaves
20g parmesan or veggie alternative, finely grated
Olive oil to drizzle

Specialist kit

Mandoline (see Know-how)

Join Extradelicious to unlock Cook Mode

Method

Add the coconut oil to a medium saucepan over a medium heat. Once hot, add the onion, garlic, thyme and bay leaf, then gently cook for 8 minutes until the onions are softened
Pour in the coconut milk along with the nutmeg and nutritional yeast. Season well with salt and pepper, then cover and leave to simmer for 15 minutes.
Meanwhile, heat the oven to 190°C/170°C fan/gas 5 and peel the plantains and potatoes. Use a mandoline to finely slice both into thin discs.
Recipe continues after advertising adslot-recipe-4
Begin layering the plantain and potato slices in a baking dish, spooning over the coconut milk mixture as you layer them up (discard the bay leaf). Once everything is used up, wrap the dish very tightly with foil and bake for 30 minutes.
Remove the foil and bake, uncovered, for 10-15 minutes until the top turns golden.
Meanwhile, if you’re making the breadcrumb topping, mix all the ingredients together, adding enough olive oil to coat each breadcrumb well. Bake in the oven, stirring regularly, until golden and crisp (about 8 minutes).
Serve the dauphinois with the breadcrumbs (if you’ve made them) sprinkled over the top.

Nutrition

509kcals Calories
24g (20g saturated) Fat
10g Protein
60g (11g sugars) Carbs
8g Fibre
0.2g Salt

Make Ahead

Assemble the dauphinois up to six hours in advance and keep it in the fridge; just make sure there aren’t any potato slices exposed on top as they could turn brown.

Cook smarter

You don’t exactly need a mandoline to make this dish – a sharp knife will do the job – but a mandoline makes it much quicker to prepare. If you’re using a knife, try to keep the slices as even as possible.