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Vegan Potatoes Au gratin

This classic potatoes au gratin goes vegan and even more delicious.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course brunch, Dinner, lunch, Side Dish
Cuisine American, French
Servings 6 servings
Calories 329 kcal

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

  1. 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. 
  2. 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. 
Keyword christmas side dish, gratin dauphinois, potato gratin, potatoes, thanksgiving side dish, vegan side dish