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    Home » All Recipes

    Vegan Potatoes au Gratin

    This post is sponsored by The Little Potato Company.

    Vegan Scalloped Potatoes au Gratin Recipe - ilovevegan.com

    When I asked which potato side dish you'd like to see veganized, potatoes au gratin was by far the winner. So here we are! Easy vegan potatoes au gratin! This classic and comforting side dish is welcome all year long and especially welcome at the big food holidays like Thanksgiving and Christmas.

    Vegan Scalloped Potatoes au Gratin Recipe - ilovevegan.com

    Now that we're covering veganized potatoes au gratin, which typically non-vegan potato dish would you like to see veganized next? Let me know!

    Vegan Scalloped Potatoes au Gratin Recipe - ilovevegan.com

    For this veganized version of potatoes au gratin I went with a classic roux-based sauce with garlic, unsweetened non-dairy milk (I used soy), vegetable broth, nutritional yeast, and white wine vinegar. It's deceptively simple, creamy, and rich. For even richer flavour, substitute 2 teaspoon of white miso for the ¼ teaspoon of salt in the sauce.

    Need a gluten-free option? I've included a roux-less cauliflower variation in the recipe notes. 🙂

    Vegan Scalloped Potatoes au Gratin Recipe - ilovevegan.com

    My trick for making this dish as quickly and easily as possible is to use a food processor with a slicing blade and my go-to potatoes, The Little Potato Company's Baby Boomers. Their Little Potatoes are perfect for this recipe. They cook quickly, they're pre-washed, and they require absolutely no peeling. I fed them into my food processor straight from the bag and they were prepped and ready to be layered into my baking dish in just over a minute!

    Vegan Scalloped Potatoes au Gratin Recipe - ilovevegan.comVegan Scalloped Potatoes au Gratin Recipe - ilovevegan.comVegan Scalloped Potatoes au Gratin Recipe - ilovevegan.com

    This side dish is super approachable. It's made with pantry staples you're likely to have on hand (especially if vegan cooking is the norm in your household.) The method is super easy: quick roux sauce (8 minutes or less), food processor slicing, quick layer assembly (potatoes, S+P, onion, potatoes, S+P, sauce, bread crumbs, done!). Cover with foil and bake. Easy!

    Vegan Scalloped Potatoes au Gratin Recipe - ilovevegan.com

    I'm partial to casseroles with crispy bread crumb toppings so I topped these vegan potatoes au gratin with panko bread crumbs. For more classic potatoes au gratin, you can top them with vegan mozzarella shreds instead. Or go nuts and top 'em with crumbs AND cheese (which we highly recommend!!)

    Vegan Scalloped Potatoes au Gratin Recipe - ilovevegan.com

    This side dish is freezer-friendly. Check out the recipe notes for freezing and reheating info.

    Vegan Scalloped Potatoes au Gratin Recipe - ilovevegan.comVegan Scalloped Potatoes au Gratin Recipe - ilovevegan.com


    This post is sponsored by The Little Potato Company.
    We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan!
    Learn more about why we love Little Potatoes at www.littlepotatoes.com

    Vegan Scalloped Potatoes au Gratin Recipe - ilovevegan.com 

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    Vegan Potatoes au Gratin - ilovevegan.com

    Vegan Scalloped Potatoes au Gratin

    ★★★★★ 5 from 5 reviews
    • Author: Brittany at ilovevegan.com
    • Prep Time: 25 minutes
    • Cook Time: 45 minutes
    • Total Time: 1 hours 10 minutes
    • Yield: 8-10 serving 1x
    • Category: Side Dish
    • Cuisine: Vegan
    Print Recipe
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    Description

    These easy vegan scalloped potatoes au gratin make for a comforting side dish all year round! Less than 30 minutes of active time. Freezer-friendly. Gluten-free substitution in notes.


    Ingredients

    Scale
    • Cheesy Vegan Cream Sauce
      • 2 tbsp vegan butter or olive oil
      • 4 cloves garlic, minced
      • 2 tbsp unbleached all-purpose flour
      • ¼ tsp salt
      • 1 cup vegetable broth
      • 2 cup unsweetened non-dairy milk (I used soy)
      • ½ cup nutritional yeast
      • 1 tsp white wine vinegar
    • 1 tbsp vegan butter (optional)
    • 1.5 lb bag of The Little Potato Company’s Baby Boomers (Creamer potatoes), sliced thin
    • ½ white onion, sliced into thin rings
    • Salt, to taste
    • Black pepper, to taste
    • 1 cup panko bread crumbs (or 1 cup vegan mozzarella shreds)
    • Dried parsley, for garnish (optional)

    Instructions

    1. Preheat oven to 400F.
    2. Prepare Cheesy Vegan Cream Sauce (below)
    3. Line a 9” x 13” casserole or baking dish with parchment paper. Optional: Spread the parchment with 1 tablespoon vegan butter. Spread ½ of the sliced potatoes out in an even layer. Season with salt and pepper. Spread the sliced onion over the potatoes. Follow with the remaining sliced potatoes, once again seasoning with salt and pepper.
    4. Top with Cheesy Vegan Cream Sauce. Sprinkle with panko bread crumbs. Garnish with dried parsley (optional.)
    5. Cover with aluminum foil and bake for 30 minutes.
    6. Uncover and bake for another 15 minutes. If necessary, briefly place casserole under broiler to toast bread crumb topping. Let sit for 10 minutes before serving.

    Cheesy Vegan Cream Sauce

    1. In a small skillet or saucepan, heat 2 tablespoon vegan butter or olive oil over medium heat. Add 4 cloves minced garlic and sauté until garlic is fragrant and translucent (do not brown.) Whisk in the flour and salt. Continue cooking for 1 minute.
    2. Very slowly whisk in the vegetable broth followed by the non-dairy milk. Add the nutritional yeast and white wine vinegar. Whisk vigorously to combine. Cook for another 5 minutes, whisking often.
    3. Optional: Transfer to a blender and blend on high for 30 seconds. Set aside.

    Notes

    Tip: For best results and quicker preparation, use a food processor to slice the potatoes.

    Freezing: After cooking with parchment paper, re-cover with aluminum foil and freeze in casserole dish. Once thoroughly frozen, pop the potatoes au gratin out of the casserole dish and transfer to a freezer bag. (Cooking to freeze: You can fully cook potatoes au gratin according to directions or partially cook them for 30 minutes, covered.)

    Reheating from frozen: Preheat oven to 350F. Transfer frozen casserole back into the casserole dish it was cooked in and cover with aluminum foil. Bake potatoes au gratin for 40 minutes. If fully cooked, uncover and briefly place casserole under broiler to toast bread crumb topping. If partially cooked, uncover and bake for another 15 minutes. Let sit for 10 minutes before serving.

    Substitutions: You can also prepare these vegan potatoes au gratin in 2 – 9” x 5” baking dishes (as shown in pictures.)

    If you have white miso on hand, substitute 2 teaspoon for the ¼ teaspoon of salt in the Cheesy Vegan Cream Sauce for richer flavour.

    No nutritional yeast? You can substitute ½ cup vegan cheese shreds for the nutritional yeast in the sauce.

    Make it gluten-free: Substitute the roux-based sauce for 2 ⅔ cups of the GF cauliflower-based sauce below. Use 1 cup of gluten-free vegan cheese shreds or gluten-free bread crumbs for the topping.

    Gluten Free Cheesy Vegan Cream Sauce:

    (Adapted from our Vegan Garlic Alfredo recipe. Makes slightly more than required for vegan potatoes au gratin - extra sauce is great on pasta!)

    Ingredients

    • 5 cups cauliflower florets
    • 2 tablespoon vegan butter or olive oil
    • 4 cloves garlic, minced
    • 2 cups vegetable broth
    • 1 cup unsweetened non-dairy milk (I used a blend of almond and soy)
    • ½ cup nutritional yeast
    • 1 teaspoon white wine vinegar
    • ½ teaspoon salt

    Directions

    1. Bring a large pot of water to a boil. Add cauliflower florets and boil until fork tender (approx. 10 minutes.) Drain and set aside.
    2. In a small skillet or saucepan, heat 2 tablespoon vegan butter or olive oil over medium heat. Add 4 cloves minced garlic and sauté until garlic is fragrant and translucent (do not brown.)
    3. Add drained cauliflower, sautéed garlic, vegetable broth, non-dairy milk, nutritional yeast, white wine vinegar, and salt to your blender.
    4. Blend on high until smooth, scraping down the sides of the blender as needed. Taste and adjust seasoning. Set aside.

    Did you make this recipe?

    Tag @ilovegan on Instagram and hashtag it #ilovegan

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    Reader Interactions

    Comments

    1. Dottie

      September 25, 2020 at 7:46 pm

      LOVE the Vegan Scalloped Potatoes au Gratin! I used Yukon Gold Potatoes but all else, the same. Nutritional yeast is my new best friend!

      ★★★★★

      Reply
    2. Garth and Charmaine

      July 19, 2020 at 8:30 am

      We made this wonderful recipe in a cast iron Dutch Oven and baked it on the grill. Total cook time was about an hour at 350º. We did not use the parchment paper, we sliced the potatoes about 1/4 inch thick, and we used Miyoko's smoked mozzerella in addition to the nutritional yeast. The results were amazing! This is hands down the best vegan potatoes au gratin recipe! We plan to make it often!

      ★★★★★

      Reply
    3. Tina

      December 31, 2019 at 2:11 pm

      Omg these have quickly become a favorite! Easy and delicious!

      ★★★★★

      Reply
      • Brittany

        January 03, 2020 at 10:13 am

        Yay! Glad you enjoyed it Tina!

        Reply
    4. Ray L.

      October 28, 2019 at 6:32 pm

      Whoa! This looks so delicious, my family love potatoes! I'm definitely going to try this out during the holiday season. Thanks!

      Reply
    5. Medea

      March 12, 2019 at 10:08 pm

      Will kids like this recipe? Any moms out there that already tried it? My husband told me that they might not like the onion taste....

      Reply
      • Brittany

        March 24, 2019 at 3:47 pm

        You can always reduce the onion or dice it instead of slicing it. I don't know, onions are great and you've got introduce kids to it at some point!

        Reply
    6. Carina

      September 16, 2018 at 2:17 pm

      I love this recipe so much. It’s in the oven right now. Only thing is it’s taking forever I’m so frustrated lol it definitely needs to cook longer than 45 min! Can’t wait

      Reply
      • Brittany

        September 16, 2018 at 7:26 pm

        I suppose it depends on your oven, it took 45 minutes in my oven. Do you have an oven thermometer?

        Reply
    7. Aoibhin

      March 27, 2018 at 6:45 am

      Hey there! These look delish and I'm hoping to try them tonight but I don't have white wine vinegar on hand and would love to know if there's any other possible substitutions to replace it? Thank you for such an awesome recipe!

      Reply
      • Brittany

        April 04, 2018 at 10:33 am

        Hi! Any acidic ingredient will do, regular white vinegar or lemon juice should be just fine!

        Reply
    8. Jen @ Lita's World

      January 24, 2018 at 9:31 am

      This looks so perfect for a dinner we're having this weekend with friends who recently decided to join us in the vegan world!! I can't wait to make it - thanks for the fabulous recipe!!

      ★★★★★

      Reply
    9. Kimberly Johnson

      August 06, 2017 at 6:39 am

      What is the liner at the bottom of the pan?

      Reply
      • Brittany

        August 06, 2017 at 12:50 pm

        It's parchment paper! 🙂

        Reply
    10. Nikki (NYNomads)

      June 14, 2017 at 9:55 am

      Mmm I read this post right before lunch, it made me so hungry! Thanks for he recipe, I think I'll make it tonight, can't wait.

      http://www.nynomads.com
      Living sustainably on $100/week in NYC

      Reply
      • Brittany

        June 14, 2017 at 10:51 am

        Yay! I hope you like it! 😀

        Reply
    11. Heather

      June 14, 2017 at 7:52 am

      This was delicious recipe but I had to cook it 30 minutes more (for a total of 1 hour 15 minutes) before the potatoes cooked through. I used the small potatoes I found in Whole Foods, which doesn't seem to carry The Little Potato Company potatoes. I haven't found them yet but I'll keep looking. Other than the cooking time, this was a great recipe and really tasted great! Thanks. Heather in NYC

      ★★★★★

      Reply
      • Brittany

        June 14, 2017 at 10:52 am

        Thanks for the note on cooking time! Do you think your potatoes were sliced as thin as mine? I want to add a note to the recipe. Thank you for trying these potatoes and for leaving your feedback, I appreciate it!! 😀

        Reply
        • Heather

          June 15, 2017 at 11:15 am

          Maybe not. They were quite small but I only sliced each one three or four times. Next time I make it I'll try slicing them thinner.

          Reply
    12. Corrine

      June 12, 2017 at 12:54 pm

      How about a cheesy potato casserole?

      Reply
      • Brittany

        June 12, 2017 at 2:25 pm

        Mmm... Another delicious idea, thanks Corrine! PS: You might be into our Cheesy Vegan Potato & Broccoli Casserole 😀

        Reply
        • Corrine

          June 12, 2017 at 3:01 pm

          I'll check it out!

          Reply
      • Brittany

        June 13, 2017 at 5:04 pm

        Thanks for entering our giveaway Corrine! You won a 1 month supply of Little Potatoes 😀 😀 I hope you love them as much as we do ♥

        Reply
    13. Lydia Claire

      June 11, 2017 at 10:28 pm

      Well I need a true-to-taste buttermilk substitute to go in mashed potatoes and nothing comes close. =(

      Reply
      • Brittany

        June 11, 2017 at 11:42 pm

        Oohh, okay!! Nice one Lydia! I'm assuming you've already tried unsweetened soymilk + vinegar?

        Reply
        • Lydia Claire

          June 12, 2017 at 12:53 pm

          I have tried that. It's never the same. No where near the right tangy flavor. But I have faith it will be developed at some point in the future. =)

          Reply
          • Brittany

            June 12, 2017 at 2:24 pm

            Darn! But I'm glad you're optimistic for the future of vegan buttermilk!

            Reply
    14. Eileen

      June 10, 2017 at 11:27 pm

      Wow, these potatoes look s delicious! So homey and comforting, For veganizing potato dishes, how about a classic potato pancake? Thanks for the giveaway opportunity!

      Reply
      • Brittany

        June 11, 2017 at 12:12 pm

        Thanks so much Eileen! And you can't go wrong with potato pancakes 😀 Thank you for commenting and entering!

        Reply
    15. Maritess

      June 10, 2017 at 1:57 pm

      It's grilling season again and we usually serve burgers with potato salad on the side. Would love to see this favourite side dish "veganized"

      Reply
      • Brittany

        June 10, 2017 at 6:44 pm

        Ah yes, perfect! Our Vegan Rainbow Potato Salad is one of our most popular recipes! I'm thinking it's time to do a mayo-less version too. Thanks for entering! 😀

        Reply
    16. Nikolai

      June 09, 2017 at 8:53 pm

      Perfect timing! I planned to make a cheesy potato bake for my S.O and their mum tonight, and a vegan equivalent for myself. Going to make a small version of your recipe for myself - it sounds fantastic.

      Reply
      • Brittany

        June 10, 2017 at 1:45 pm

        Ooh! That's wonderful, I sure hope you enjoy your dinner tonight 😀 Thanks for commenting Nikolai!!

        Reply
    17. Tanya

      June 09, 2017 at 3:45 pm

      This is in the oven now (popped into my inbox as I was thinking about what to make for dinner). I made a few changes because I wanted a one dish meal. I substituted 1/2 the potatoes with peas and soy curls ("chicken"). Can't wait for it to be ready!! Thanks for the recipe and inspiration!

      Reply
      • Brittany

        June 09, 2017 at 7:00 pm

        Wow!! That's fantastic to hear! Your subs sound awesome for a one dish meal 😀 I hope you enjoy your dinner!! Thanks for commenting Tanya.

        Reply
    18. Taomi

      June 09, 2017 at 3:25 pm

      Hey there! This recipe looks delicious as usual. 🙂 I love how comprehensive the recipe is too. I can't remeber if you've done potato pancakes, but that would be splendid!

      Reply
      • Brittany

        June 09, 2017 at 7:01 pm

        Hi! Thanks so much! Potato pancakes are great 😀 We've got a recipe for vegan latkes, but I've been thinking of doing a mashed potato pancake too!

        Reply

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