This post is sponsored by
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.
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!
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 tsp of white miso for the 1/4 tsp of salt in the sauce.
Need a gluten-free option? I’ve included a roux-less cauliflower variation in the recipe notes. 🙂
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!
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!
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!!)
This side dish is freezer-friendly. Check out the recipe notes for freezing and reheating info.
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
- 1 tbsp vegan butter (optional)
- 1.5 lb bag of(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)
- 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.
- 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.