Dairy-Free Classic Potato Gratin
Indulge in the creamy, satisfying comfort of a **Dairy-Free Classic Potato Gratin**, a wholesome twist on the traditional favorite designed for those embracing a dairy-free lifestyle. This recipe features velvety layers of thinly sliced Yukon Gold potatoes nestled in a rich, savory sauce made with coconut milk, vegetable broth, and nutritional yeast for a cheesy flair without dairy. Infused with aromatic garlic, fresh thyme, and a hint of nutmeg, this gratin is both elegant and deeply comforting. With a golden, bubbly finish and a pop of color from fresh chives, this dish makes for a stunning side at any dinner table, from holiday gatherings to weeknight meals. Ready in under 90 minutes, this satisfying recipe is perfect for **dairy-free potato recipes**, **vegan gratin ideas**, and **easy potatoes au gratin** searches.
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Recipe Information
Ingredients
- 4 large Yukon Gold potatoes
- 2 tablespoons Olive oil
- 2 Garlic cloves
- 2 cups Vegetable broth
- 1 cup Coconut milk
- 3 tablespoons Nutritional yeast
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.125 teaspoon Ground nutmeg
- 2 tablespoons Chopped chives
Instructions
Preheat the oven to 375°F (190°C).
Peel the Yukon Gold potatoes and slice them thinly, about 1/8 inch thick. A mandoline slicer can help in getting even slices.
Mince the garlic cloves finely.
In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the vegetable broth and coconut milk to the saucepan. Stir in the nutritional yeast, fresh thyme leaves, salt, black pepper, and nutmeg.
Raise the heat to medium-high and bring the mixture to a gentle simmer. Let it cook for about 2-3 minutes, then remove from heat.
In a greased 9x13 inch baking dish, arrange half of the potato slices in an even layer.
Pour half of the liquid mixture over the potatoes. Arrange the remaining potatoes on top, then pour over the rest of the liquid mixture.
Cover the baking dish with foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are fork-tender.
Remove the gratin from the oven and let it rest for about 10 minutes before serving.
Garnish with chopped chives before serving.
Nutrition Facts
Calories |
1483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3616 mg | 157% | |
| Total Carbohydrate | 269.9 g | 98% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 31.9 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 6436 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
