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Vegan Potatoes Au Gratin

Plants Not Plastic
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Course Side Dish
Cuisine American
Servings 12 servings
Calories 158.6 kcal

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

  1. 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.
  2. 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.
  3. If you'd like the sauce to be super creamy, transfer to blender or food processor and blend for 15-20 seconds.
  4. Use a second baking sheet in place of aluminum foil for a zero waste option.