Vegan Au Gratin Potatoes
This easy vegan potato gratin is a creamy, comforting side dish made without nuts or dairy. Cooked entirely in one skillet, it’s a flavorful and fuss-free recipe perfect for festive occasions like Thanksgiving or Christmas, or a cozy meal any day.
Ingredients
35 ml (2½ tbsp) olive oil, divided
30 g (2 tbsp) vegan butter
2 shallots, finely diced
3 garlic cloves, finely diced
1 sprig fresh rosemary, leaves finely chopped
4 sprigs fresh thyme, leaves only
750 g (1.6 lb) starchy potatoes, thinly sliced
1½ tbsp (18 g) potato starch
360 ml (1½ cups) soy, almond, or other plant milk
2 tsp white miso paste
2 tbsp nutritional yeast
Heaped ¼ tsp ground nutmeg
Generous black pepper, to taste
¾ tsp coarse salt (Maldon or similar), to taste
Instructions
- Preheat oven to 200°C / 390°F (180°C / 355°F fan).
- Heat 1 tbsp olive oil and 1 tbsp vegan butter in a large ovenproof skillet over low heat. Sauté shallots until softened, then add garlic, rosemary, and thyme. Cook gently until garlic softens. Remove and set aside.
- Wash and thinly slice the potatoes using a mandolin (3 mm / 1/8″ thick). Peel if desired.
- In the same skillet, melt remaining vegan butter and 1 tbsp oil. Whisk in potato starch and let it bubble for 60 seconds.
- Gradually whisk in plant milk, reserving a splash to dissolve the miso. Bring to a simmer to thicken.
- Stir in dissolved miso, nutritional yeast, nutmeg, pepper, and salt. Return the sautéed shallot mixture and adjust seasoning.
- Arrange the potato slices in overlapping circles over the sauce, leaving about a third exposed. Brush with remaining olive oil, season with pepper and thyme.
- Cover with foil and bake for 20 minutes. Remove foil, bake for another 10 minutes, then increase heat to 220°C / 428°F and bake 10-15 minutes more until golden and bubbling.
Notes
- Use vegan cream instead of plant milk for a richer version and skip the starch.
- Plain flour can replace potato starch if gluten is not a concern.
- Use a 26 cm / 10-inch oven-safe skillet or transfer to a snug baking dish if needed.
- Dilute miso in plant milk for even distribution.
- Leftovers can be reheated, though best freshly baked.
Find it online: https://yumntasty.com/vegan-au-gratin-potatoes/
