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
- 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
- Preheat oven to 400F.
- Prepare Cheesy Vegan Cream Sauce (below)
- Line a 9” x 13” casserole or baking dish with parchment paper. Optional: Spread the parchment with 1 tbsp 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.
- Top with Cheesy Vegan Cream Sauce. Sprinkle with panko bread crumbs. Garnish with dried parsley (optional.)
- Cover with aluminum foil and bake for 30 minutes.
- 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
- In a small skillet or saucepan, heat 2 tbsp 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.
- 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.
- 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 tsp for the ¼ tsp of salt in the Cheesy Vegan Cream Sauce for richer flavour.
No nutritional yeast? You can substitute 1/2 cup vegan cheese shreds for the nutritional yeast in the sauce.
Make it gluten-free: Substitute the roux-based sauce for 2 2/3 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 tbsp 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)
- 1/2 cup nutritional yeast
- 1 tsp white wine vinegar
- ½ tsp salt
Directions
- Bring a large pot of water to a boil. Add cauliflower florets and boil until fork tender (approx. 10 minutes.) Drain and set aside.
- In a small skillet or saucepan, heat 2 tbsp vegan butter or olive oil over medium heat. Add 4 cloves minced garlic and sauté until garlic is fragrant and translucent (do not brown.)
- Add drained cauliflower, sautéed garlic, vegetable broth, non-dairy milk, nutritional yeast, white wine vinegar, and salt to your blender.
- Blend on high until smooth, scraping down the sides of the blender as needed. Taste and adjust seasoning. Set aside.