Creamy Vegan Potatoes Au Gratin
Does it get any more classic than with Creamy Vegan Potatoes Au Gratin? I loved this stuff growing up. At times I thought if I ate any more potato au gratin I would lose my mind or just become a potato for real.
This vegan version is so thick and “cheesy” you would never know for one second it wasn’t “the real thing”. And it’s made from wholesome ingredients everyone can get down with. When I make this, even the big big batch, there are no leftovers, it’s that good.
Scalloping potatoes is no easy task. You can cut them by hand but you won’t get them evenly sphered and thin as they should be for a recipe like this. But by all means give it a go if you’re a skilled chef who knows their way around a knife, but for me I used my trusty food processor with the exact slice system. It cuts them perfectly and the only thing I need to do on my end is wash and peel the potatoes. It’s also super safe so you don’t really have to worry about cutting yourself while it’s slicing. Alternatively, you can use a mandolin slicer.
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After you’ve sliced the potatoes, place them in ice cold water so they don’t oxidize and turn brown. That happens rather quickly so I usually have my ice water ready. As soon as the potatoes are done being sliced (in minutes) I throw them in the ice bath. Keeps the potatoes nice and fresh. However, a little oxidation never hurt anyone so don’t worry if it happens.
For this amount I used a 2qt baking dish. You layer the bottom with scalloped potatoes and pour the cheese mix to cover them and repeat with a second layer of potatoes and pouring the rest of the cheese sauce over it. It will cover it completely. Give it a good shake or whirl to ensure maximum coverage. Then comes the fun part.
You can dazzle it up with some delicious vegan parmesan cheese. Either homemade or store-bought, both will work just fine. It adds on to the cheesy deliciousness. I sprinkled on some extra parsley too because I love parsley and almost put it in everything. I just like the way it makes my meals taste and it’s nice to have in that added herb. It looks so pretty too!
Once you have it ready to go it’s time to pop it in the oven. This is probs the hardest part…the waiting. That’s usually the most difficult for me because I’m so hungry I just want it right now! Hellooooo….someone needs to practice their patience.
For the first 20 minutes of baking you can cover it with foil (or not if you’re totally against foil which is fine). Then for the remainder of the 20 minutes uncover it and let the top get crispy and brown. That is my absolute favorite part! I love the extra crunchy parts on top.
When it’s done baking, remove it from the oven and let it sit for 5 minutes before you cut into it (I know, again, super hard, lol).
Serve it up alone or as a side dish to your main meal. I like to eat vegan turkey cutlets, broccoli, and these creamy vegan potatoes au gratin on the side. They are just too damn good, I promise.
Creamy Vegan Potatoes Au Gratin
- 5 russet potatoes, (washed, peeled, and scalloped)
- 2 cups almond milk, (unsweetened)
- 1/2 cups low sodium vegetable broth
- 1 tbsp vegan butter
- 1/2 yellow onion, diced
- 1 tsp vegetable bouillon
- 1/3 cup nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp parsley, (and extra to top)
- 1/2 tsp dried thyme
- 1/4 tsp turmeric
- 1/4 tsp paprika
- salt/pepper to taste
- 3 tbsp cornstarch
- 1/4 cup cold water
- Preheat your oven to 425F.2. Wash and peel your potatoes before slicing. Use either a food processor with the slicing attachment or a mandolin for evenness. Once potatoes are sliced put them in an ice bath. Cold water and ice so they don't oxidize and turn brown. Leave them in there while you make the cheese sauce.3. In a small to medium sauce pan, on medium heat, whisk almond milk, vegetable broth, nutritional yeast, veggie bouillon, butter, diced onion, and all spices. Lower heat down to a simmer and stir frequently. 4. In a separate bowl mix together the corn starch and water until no clumps are left. Pour that into the cheese mixture and mix well. Stir for 5-6 minutes or until the sauce thickens up. It won't be super duper thick just thicker.5. Layer the bottom of a 2qt baking or casserole dish with potatoes. Pour half the cheese mixture and whirl it around to ensure coverage. Top with second layer of potatoes and remaining cheese sauce. Give it another whirl or shake to ensure coverage.6. Sprinkle top with vegan parmesan cheese for extra cheesiness. 7. Cover with foil and bake for 20 minutes. After 20 minutes remove foil and bake another 20 minutes uncovered. If you want the top extra extra crispy leave it in for another 10 minutes.8. Remove from oven and let sit for 5 minutes before cutting into it. Serve it up with anything you'd like and Enjoy!
- Recipe adapted from KarissasVeganKitchen.
- Can sub almond milk for any plant based milk.
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Do i need dried or fresh parsley ?
You can use either or 🙂
Oh my goodness. This must be one of the best things we’ve ever tasted! Since I’m gluten intolerant and having to avoid fats and oils for medical reasons, this is a life-saver for family get-togethers over Christmas. My food processor sliced the potatoes super thin, but it took close to 2 hours. I did double the recipe though. I think it all depends on how deep & wide your oven dish is. At any rate… this was AMAZING. Going into my permanent recipe file for sure.
I agree with MICHAEL ATKINS-PRESCOTT longer cooking time needed! Late dinner for me but worth the wait! Thankyou for recipe.
This is probably the tastiest thing I’ve ever cooked. Great recipe. Loved the introduction to using nutritionalyeast. Just one problem. 40 minutes cooking time? I served it up, my wife took the first bite, and the potatoes were still crunchy. Like biting into an apple. She said that au gratin takes more like 100 minutes. Sure enough, another hour did the trick.
Ultimately, I think 80 or 90 minutes would’ve been ideal. Definitely not 40.
Hi Michael, thanks for sharing that. I feel it does depend on the thickness of your potatoes. When I make this my potatoes are sliced very thin so 40 mins for me works. However I think it’s good to note that if the potatoes are a bit thicker a longer bake time is needed so thank you for that. I’m sure it will be helpful to others who make it. 🙂
I’m using veggie bouillon to make veggie broth. Should I just add another cube to it…? Is it to make it more salty?
Hi Zena, is this about this recipe or a different one?
I don’t have any turmeric. Would I be wrong to assume it serves as a color enhancer to make it appear cheesy and could be left out without diminishing the flavor of the dish? Thank you in advance! <3
Hi Gabby, yes you’re correct. And although it enhances the color it does have many values that’s why I like to use it often or wherever I can. But you def won’t find a difference in taste or texture with or without it. Enjoy!! Xo 🙂
Soooooo good. Thank you! Forgot the onions but still so good. I covered with a thin layer of extra old cheddar and cooked without foil. AMAZING 👌
Oh that does sound good! Thank you for your feedback so glad you enjoyed it! 🙂
Oh my!! I made this for dinner tonight and it was amazing! My cheese eating husband even loved it. Thanks so this wonderful recipe, it’s a keeper! I added ‘follow your heart’ vegan parmasen on top and used fresh herbs from my garden… yum yum!!
Hi Prema, wonderful to hear! And adding the fresh herbs from your garden sounds amazing! 🙂
Do you think this recipe can be made the day ahead at all? I’m thinking about trying to make it the day before and then placing it in the oven on Christmas Day before dinner.
Hi Sandra, I haven’t done that yet but I don’t see why it couldn’t work. Keep me posted.
Did this work, Sandra? I’m thinking of making it tonight for tomorrow..
Hi! I’m planning on making this for Christmas next week for my family and I wanted to double the recipe and make it in a 4qt pan. Do you suggest I add extra baking time for the potatoes cook through? If so, how much would you suggest?
Hi Claudia, I haven’t doubled it so I can’t give you an exact time. But what I would do is cook it for the time allotted then check your potatoes. If they’re fork tender it’s ready, if not then they need to be cooked longer and I would do 10-15 minute increments. Keep the foil on until you know it’s almost done then take the foil off for the last 10 minutes. But I don’t really see this going longer than an hour. Keep me posted! 🙂
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Amazing, I doubled the recipe and I think that I shouldn’t have doubled the cornstarch. It thickened up way too much so I added more broth. But this is a new favorite.
It’s one of our favorites too Danniella, glad you enjoyed it!! 🙂
Very good but needed something. I’ll either top it with a lil raw Italian Parmesan or next time add a lil lemon to the sauce. My husband ate 2 bowls b4 it went into the oven so there’s that!
Hi Leslie, I top mine too with vegan parmesan but I like how you added lemon too. I’m going to need to try that next time. Glad you guys enjoyed it! Xx
I just made this and it was delicious! I topped it with vegan “cheddar” and it was a hit with my non-vegan friends.
Topping it with more vegan cheddar is genius! Glad it was a hit with your friends too! Xx
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This looks so delicious! Definitely going to try this! Great blog! So happy to find other vegans!
Yaaay Lisa, thank you so much and same! Xx
I just made tonight for dinner. It’s absolutely delicious. I love it! Thanks so much 🙂
Yaaay Jojo thanks so much for your feedback, happy you loved it! Xx
Yummm Yummm Yummmmmm
Seems so doable and so delicious.
I am going to try this next week.
Thank you Jen for sharing this recipe!
Neeta yes you will love it!!