Description
These Vegan Potatoes Au Gratin need to be on your holiday tables this year! They’re perfectly creamy, cheesy, and guaranteed to please a crowd. Don’t be surprised if there aren’t any leftovers
Ingredients
- 4 pounds Yukon gold potatoes
- 1/4 cup (1/2 stick) vegan butter
- 1 medium white onion, diced
- 1 teaspoon salt
- 8 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- ¼ cup all-purpose flour
- 2 cups oat milk
- 1 cup vegan “chicken” broth (or vegetable broth)
- ½ teaspoon black pepper
- Pinch of nutmeg
- 2 tablespoons nutritional yeast
- ½ cup vegan parmesan
- ¾ cup vegan mozzarella shreds
- Chives, for topping
Instructions
- Using a mandolin (recommended) or sharp knife, slice the potatoes into ⅛” thick rounds. Submerge in a bowl of water and set aside.
- Butter a 9×13” baking dish and preheat the oven to 400ºF.
- Melt the vegan butter in a large skillet over medium heat. Add the diced onion and salt. Cook, occasionally stirring, until the onion is lightly browned, 5-6 minutes.
- Add the garlic, thyme, and rosemary, and cook another 1-2 minutes.
- Reduce to heat to medium-low and add the all-purpose flour. Cook for 1-2 minutes, stirring consistently. The mixture should form a thick paste.
- Slowly pour in the oat milk, whisking consistently.
- Once fully incorporated with no lumps, stir in the “chicken” broth. Then add the black pepper, nutmeg, nutritional yeast, and vegan parmesan.
- Simmer, occasionally stirring, until the parmesan is melted and the sauce coats the back of a spoon, resembling a gravy-like consistency.
- Remove from heat and taste, adding more salt or pepper as needed. Note that the sauce should be salty! It will be flavoring the potatoes.
- Drain the potato slices and layer 1/3 in your prepared baking dish.
- Add 1/3 of the cream sauce on top and spread it evenly with a spoon or spatula. Top with a sprinkle of salt, pepper, and vegan mozzarella cheese. Then layer the rest of the potatoes, followed by the rest of the cream sauce. Continue 2 more times until you use up all of the potatoes and cream sauce.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 30 minutes, uncovered.
- Allow the potatoes to cool for 10-15 minutes before serving. Top with fresh chives, and enjoy!
Notes
- This recipe works with peeled or unpeeled potatoes. Feel free to peel the potatoes before slicing them if you prefer!
- After 60 minutes, the potatoes should be golden brown on top. If you prefer them darker, broil for 1-2 minutes.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Method: Oven
