Vegan Au Gratin Potatoes

This one-pan, super simple vegan gratin is comfort food at its best — creamy, rich, and made without nuts so it’s suitable for nut-allergy households. It uses starchy potatoes, plant milk, and potato starch to create a luscious sauce, all baked until golden and bubbly.

Why You’ll Love This Recipe

• It’s easy: minimal steps, one skillet (or you can transfer to a baking dish)

• It’s vegan and gluten-free: no dairy, no nuts, and uses potato starch instead of flour

• It’s festive and comforting: perfect as a side for celebrations like Thanksgiving or Christmas, or simply when you want something warm and indulgent

• It uses simple ingredients you’re likely to have or can source easily

• It presents beautifully — the overlapping potato slices create a pleasing pattern and the top gets lightly golden and crisp

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 35 ml (2½ tbsp) olive oil, divided

• 30 g (2 tbsp) vegan butter (or additional olive oil)

• 2 shallots, finely diced

• 3 garlic cloves, finely diced

• 1 sprig fresh rosemary, leaves chopped small

• 4 sprigs fresh thyme, leaves only

• 750 g (1.6 lb) starchy (not waxy) potatoes

• 1½ tbsp (18 g) potato starch*

• 360 ml (1½ cups) plant milk (soy, almond, or other)

• 2 tsp white miso paste

• 2 tbsp nutritional yeast

• Heaped ¼ tsp ground nutmeg (adjust to taste)

• Generous black pepper (adjust to taste)

• ¾ tsp coarse salt (adjust to taste)

*If you’re not concerned about gluten, you can substitute plain flour for the potato starch.
Optional: For extra richness, use vegan cream instead of plant milk and skip the starch.

Directions

1. Preheat oven to 200°C (390°F) or 180°C (355°F) with fan.

2. Heat a large oven-safe skillet (about 26 cm / 10 inches) over low heat. Add 15 ml olive oil and 15 g vegan butter.

3. Once melted, sauté shallots until soft, then add garlic, rosemary, and thyme. Cook gently without browning the garlic. Remove and set aside.

4. Wash and dry potatoes. Slice evenly (3 mm or 1/8″) using a mandolin. Peel only if skins are thick or blemished.

5. In the same skillet, melt remaining oil and butter. Whisk in potato starch and cook for 60 seconds.

6. Gradually add plant milk while whisking, reserving a splash to mix with miso.

7. Add miso mixture, nutritional yeast, nutmeg, black pepper, and salt. Stir well.

8. Return sautéed aromatics to the skillet. Taste and adjust seasoning.

9. Layer potatoes in overlapping circles, exposing about one-third of each slice above the liquid.

10. Brush top with olive oil and sprinkle with pepper and thyme. Cover with foil.

11. Bake 20 minutes covered, then 10 minutes uncovered.

12. Increase heat to 220°C (428°F) and bake another 10–15 minutes until golden and cooked through.

Servings and timing

• Serves: 6 as a side

• Preparation time: 15 minutes

• Cooking time: 45 minutes

Variations

• Use vegan cream: Swap plant milk for vegan cream and skip the starch for a richer version

• Different potatoes: Try other starchy types or a mix, avoiding waxy varieties

• Swap herbs: Use sage, oregano, or other fresh herbs if you don’t have rosemary or thyme

• Add spice: A pinch of cayenne or smoked paprika adds depth

• Alternate baking dish: Use a baking dish instead of skillet if needed

• Top with crunch: Add breadcrumbs or vegan parmesan for a crispy topping

Storage / Reheating

• Refrigerate in a covered container for up to 3–4 days

• Freeze for up to 2–3 months; thaw overnight before reheating

• Reheat in oven at 180°C (350°F), covered for 20–25 minutes, then uncovered for crispness. Individual servings can be reheated in the microwave, then crisped under a broiler if desired

• Tip: Add a splash of plant milk before reheating if the sauce has thickened too much

FAQs

What kind of potatoes should I use?

Use starchy potatoes like russets for the best creamy texture.

Can I peel the potatoes or leave the skins on?

Leave skins on if they’re thin and blemish-free. Peel if thick or rough.

Do I have to use potato starch?

No, you can use plain flour if you don’t need the dish to be gluten-free.

What if I don’t have a cast-iron skillet?

Use any pan to cook the sauce, then transfer to a snug oven-safe dish to bake.

Can this be made ahead of time?

Yes, assemble ahead and refrigerate. Bake before serving for best results.

How do I know when it’s fully cooked?

The potatoes should be fork-tender, the sauce thickened, and the top golden.

Can I use a different plant milk?

Yes, soy, almond, oat, or your favorite plant-based milk will work fine.

Why did my gratin take longer to cook?

Oven temperatures, dish size, and potato thickness can affect timing. Adjust accordingly.

Is this dish nut-free?

Yes, it’s designed to be nut-free — no cashews or nut-based milk required.

Can I make this dish creamier?

Yes, use vegan cream in place of milk for a richer result.

Conclusion

This easy vegan potato gratin is a perfect balance of simplicity and indulgence. With no nuts, gluten, or complicated prep, it makes an ideal addition to any dinner table — whether you’re hosting a holiday meal or just want something warm and satisfying. Creamy, herby, and golden-topped, it’s a dish that’s sure to impress and comfort in equal measure.

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