Potatoes, onion, garlic and cheese....does it get better than this? I think not and this simple yet delicious vegan potatoes au gratin. This classic casserole is simple to make, the oven does most of the work and of course is completely vegan. This is the perfect side to serve at a dinner party or festivities so that everyone can partake.
I really enjoy potatoes and some of my favorite recipes include Smashed Crispy Potatoes with Cilantro- Mint Chutney, Indian Style Stuffed Peppers, Quesadilla with Spicy Potato Filling, Tofu Katsu Curry, Vegetable Biriyani, Gochujang Ghee Gnocchi, Aloo Methi, Potato and Leek Quiche
Why choose potato gratin
There are so many dishes to choose from but here's why I think this casserole still stands out
- It is a very simple dish. The list of ingredients is less and low on the spice level while still very flavorful. This makes it very appealing to a buyer group especially kiddos.
- Potatoes, Potatoes, Potatoes. Do I say more? This french dish originally called Potato Dauphinois since it originates from the French region of Dauphiné has become popular worldwide.
- This vegan version ensures that everyone can enjoy the dish. I have tips below on navigating any ingredient that you may find difficult to get or have any allergies to.
- I have always thought of potato gratin as being a little boring since it sounded bland. Trust me! Once you taste my version here, there will be no going back to any other version.
Ingredients required for making vegan potatoes au gratin
Potatoes - I used Yukon golden potatoes which are more waxier then russet and perfect for this dish. They hold up well to the simmering and baking without breaking down. I peeled and sliced them using a knife. You could slice using a mandolin slicer. Make sure the slices are thin but not too thin and fairly the same thickness. *I have more tips below in the notes section.
Onions- I used a medium yellow onion thinly sliced.
Garlic - Fresh garlic makes a big difference to this dish so don't miss it unless you are absolutely are in the no garlic camp!
Plant based milk - I used a combination of soy and oat milk. Both add a lot of creaminess similar to regular milk. I would say use the combination or either one. You could also cashew milk.
Plant based heavy whipping cream - This really ups the flavor thanks to the fat and creaminess. My favorite brands are Silk and Califia. Silk is easily available to me and thats what I used here. Most of the vegan versions contain coconut milk in them. If you dont want to use them or allergic, I would suggest replacing with more plant based milk or making your own using cashews.
Thyme - It adds such beautiful flavors and you only need a couple of fresh sprigs. Replace with dried thyme if you dont have fresh thyme on hand.
Italian Seasoning or Herbs De Provence - This adds a big boost of flavor.
Mustard Powder - This is my secret ingredient for a delicious tasting potato gratin. It adds just the right amount of flavor without overpowering it.
Salt and Pepper - Dont shy away from using a good amount of pepper. Salt as you go for the perfect results.
Vegan Parmesan - I used violife brand. I would suggest adding the cheese as you go as well since it adds a lot of umami to the dish. Finally finish off on the top with a another layer of grated parmesan.
What can you serve with it?
These vegan potatoes au gratin would work as a great vegan/vegetarian side at
- Dinner parties
- Brunch
- Christmas, Thanksgiving meals
- Any meal where kids are at the table or you have picky eaters. No will say not to these delish spuds 🙂
Serve these alongside a big salad or a protein rich meal like some stir fried/baked tofu or lentil soup. Since it is so high in carbs while also being rich and creamy, I would definitely serve it alongside something that will cut through the richness.
How to store, reheat and meal prep
Storage - These potatoes are best served right away especially that crispy top. If you need to store it for later, chill for up to 3 days. Freeze for up to 3 months.
Reheat - I would suggest reheating in the oven and to crisp up the potatoes if they have been chilled. If frozen, let the potatoes thaw overnight in the refrigerator. Then reheat in the oven until thoroughly warm.
Meal Prep - You can prep the potatoes a couple of days ahead. Once sliced, place in bowl of cold water. Rinse well, place in a bowl and cover by placing plastic wrap right over the potatoes. This will prevent the potatoes from getting oxidized and turning color. You can also prep the onions and garlic early and chilling/freezing them to use when you need them.
Did you give this potato gratin a try? If you did, please let me know what you think of the recipe. You can leave a comment, feedback or suggestions below. You can also follow along on Instagram, Facebook, Pinterest or Bluesky.
Recipe
Vegan Potatoes Au gratin
Equipment
- 1 10" Cast Iron or Oven Safe Pan
Ingredients
- 2 lb Yukon Gold Potatoes peeled and cut in to ⅛" slices
- 1 medium Yellow Onion peeled and thinly sliced
- 4 cloves Garlic peeled and finely chopped
- 2 cup Plant Based Milk soy, cashew or oat would work best
- 1 cup Plant Based Heavy Whipping Cream I used the Silk brand
- 2 oz Vegan Parmesan I used Violife. Sub with Nutritional Yeast
- 2 teaspoon Italian Seasoning/ Herbs De Provence
- 2 sprigs Fresh Thyme sub with dried thyme
- 1 teaspoon Mustard Powder
- 1 teaspoon Freshly Ground Pepper
- Salt to taste
- 1 tablespoon Avocado Oil / Vegan Butter
Instructions
- Heat the pan and add the oil/butter. Once hot. add the onions. Saute and cook for 5 minutes at medium heat. Add the chopped garlic and cook for another 2 minutes.
- Add 1 cup of the milk and half of the cream. Season with salt and add the thyme. Gently stir and simmer for a couple of minutes. Now add Italian seasoning, black pepper and mustard powder to the pan and simmer for 2 minutes.
- Place the slices of potatoes in the pan and layer them. Add the remaining milk and heavy whipping cream on top. Gently mix. Add 1 oz of the cheese and mix again. Season with more salt if needed keeping in mind the cheese also adds salt.
- Simmer for another 10 minutes and add half of the remaining cheese(around 0.5 oz). Let it simmer for 5 more minutes and turn off the stove.
- Preheat the oven to 375 deg F. Top the potatoes with the remaining ½ oz cheese. Place the pan in the oven and bake for 35-40 minutes or until the top is a nice golden brown. Turn off heat and remove.
- Cool for 10 minutes before serving.
Notes
- If you are prepping potatoes ahead of time, place them in a bowl of cold water submerged completely. To store, remove the water and place a layer of plastic wrap tightly over the potatoes ensuring there is no exposure to any air. Store in the refrigerator for up to 5 days.
- If you don't have access to vegan heavy whipping cream, just replace with the same amount of plant based milk or even reduced plant milk.
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