Different Cream In Potato Gratin

Our answer

Nigella's Creamy Potato Gratin (from NIGELLA BITES) initially cooks the potatoes in a milk and cream mixture in a saucepan on top of the stove, before finishing them off in a hot oven. We have not tried the dish with non-dairy alternatives but we understand that gratins work well with these alternatives, as the starch in the potatoes helps to thicken the liquids in the gratin.

The recipe uses half milk and half double cream. As the soya cream is a single/light cream (the fat content is around 17%) you may want to use a slightly higher proportion of cream to milk (maybe 600ml soya cream and 400ml lactose-free or plant-based unsweetened milk). Some UK supermarkets also sell lactose-free whipping cream, which may be a good direct alternative to the double cream if you are lactose intolerant and able to have lactose-free products. Unfortunately as we have not tried the gratin with any of the alternative ingredients, we are unable to guarantee the results.