Peel & wash the potatoes, then cut into thin slices (you can use a mandolin, a food processor or doing this by hand if you feel confident).

In a hot pan cook the vegan bacon with a splash of oil until crispy.

Melt the butter or margarine and add it to big mixing bowl.

Stir in room temperature or slightly warm plant milk (do not use it fridge cold as it will harden the butter), vegan cream, vegan cheddar, parsley, seasonings and the vegan bacon previously cooked.

Lastly combine the potato and stir well with a spatula until all ingredients seem equally distributed.

Butter a 25x35x5 cm oven dish and (carefully) pour the potato mixture. Don’t worry if it seems too wet, it will thicken up nicely during cooking thanks to the potato starch, naturally contained in them.

Bake up to 60-75 minutes in a preheated oven at 180°C (355°F). To check if the potatoes are done use a wooden skewer or fork. Make sure it pierces all the way through in different points of the tray. We definitely don’t want raw or hard potatoes! If not cooked enough, give it more time. If the surface is browning too much, cover it with some foil.

Allow the vegan bacon potato dauphinoise to set for 10-15 minutes before portioning and serving it.