I’ve had potatoes au gratin a ton times in my life during the holidays, and have genuinely missed being able to eat it since giving up animal products seven years ago. I really wanted a whole foods, plant-based replacement! So…I’m very excited about amazing this turned out.
This recipe doesn’t use real or substitute cheese, so it doesn’t have the stringy, stretchy, richness that either of those would provide, but the thick, veggie-based sauce and oat flour topping still help to achieve the browning effect that defines an au gratin.
This recipe is:
- Creamy
- Filling
- Flavor-packed
- Rich, but not heavy
- Delicious
This dish has great flavor from the sauce, perfectly cooked potatoes, and is well-balanced by the flakiness and richness of the topping. It satisfies the craving for a great au gratin, giving you the nostalgic holiday side dish feel while still ticking all the boxes for being healthy, whole food, and plant-based.
It’s mouth-watering even looking at the photos again, and I’m so happy to be sharing this recipe as a great option for the holidays this year.
If you try out this recipe, please share it with me by commenting here or on my YouTube channel, or even tagging me in a photo on Instagram @plantsnotplastic. Enjoy!
Vegan Potatoes Au Gratin
Equipment
- Medium sauce pan
- 9x13 inch casserole dish
Ingredients
- 5 regular russet potatoes washed, & thinly sliced (1)
- 2 medium shallots finely diced
- 2 regular leeks quartered and sliced (2)
- 5 cloves garlic minced
- 2 tbsp oat flour blend 1.5 tbsp rolled oats in a blender
- 1/2 cup vegetable broth sub water and additional 2 tbsp nutritional yeast
- 2 cups unsweetened plant milk I used soy
- 1/4 cup nutritional yeast
- 1 tsp onion powder
- 1 tbsp dried parsley extra for garnish
- 1/2 tsp dried thyme
- 1/4 tsp turmeric
- 1/4 tsp paprika
- 2 tsp vinegar
- 2 tbsp soy sauce sub tamari for gluten free
- salt & pepper to taste
- 2 tbsp cornstarch
Topping
- 1/2 cup raw cashews
- 1/4 cup rolled oats
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tbsp dried parsley
- 1 tbsp nutritional yeast
- 1/4 tsp black pepper
- 1/4 tsp salt
Instructions
- Prep potatoes and place in water to avoid oxidation while doing other prep
- In a small sauce pan over medium heat, saute shallots, leeks, and garlic until translucent (not caramelized), about 4-6 minutes
- Whisk in oat flour and continue cooking for one minute
- Slowly add plant milk and vegetable broth, then nutritional yeast and spices, stirring vigorously to combine
- While mixture is cooking, combine cornstarch with a small amount of water, mixing until it forms a smooth paste (a slurry)
- When mixture reaches a boil, reduce to a simmer and add the slurry slowly, stirring constantly until sauce thickens, then remove from heat (3)
- Preheat oven to 425 degrees
- Layer the bottom of your casserole dish with potatoes, then pour half the sauce evenly over the potatoes. Top with a second layer of potatoes and remaining sauce evenly to ensure full coverage
- Cover (4) and bake for 45 minutes, then uncover, spread your topping evenly over the top, and bake for an additional 15-20 minutes uncovered
- Remove from the oven and let it rest for at least 5 minutes before serving
- Enjoy!
Video
Notes
- If available, use a food processor attachment or mandolin for evenness. If you don't have either, you can cut your potatoes in half and then slice - this will make it easier to get even-sized pieces and even if they are thicker they will cook better.
- The method I use for cleaning leaks is to cut off the top and root, slice and X through the shaft and rinse the layers before slicing.
- If you'd like the sauce to be super creamy, transfer to blender or food processor and blend for 15-20 seconds.
- Use a second baking sheet in place of aluminum foil for a zero waste option.
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