Dairy-Free Kartoffelgratin
Indulge in the creamy, comforting flavors of this Dairy-Free Kartoffelgratin, a plant-based twist on the classic German potato casserole. Perfect for those seeking a dairy-free or vegan alternative, this recipe combines tender layers of thinly sliced Yukon Gold potatoes with a rich, velvety sauce made from unsweetened almond milk, nutritional yeast, and a hint of Dijon mustard. Sautéed onions and garlic add depth of flavor, while fresh thyme and a pinch of nutmeg create an aromatic finish. Topped with a golden layer of breadcrumbs, this gratin is the ultimate side dish for any dinner table. Ready in just over an hour, it’s a savory, crowd-pleasing recipe that’s both comforting and allergen-friendly. Ideal for weeknight dinners or holiday feasts, this gluten-free customizable option is sure to be a hit with all your guests.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 Large yellow onion, thinly sliced
- 2 cups Unsweetened almond milk
- 1 cup Nutritional yeast
- 2 tablespoons Cornstarch
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh thyme leaves
- 0.25 teaspoon Nutmeg
- 0.5 cup Breadcrumbs, gluten-free if needed
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish with olive oil.
Peel and thinly slice the potatoes (about 1/8 inch thick). You can use a mandoline slicer for consistency.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced onion, sautéing until the onion is soft and translucent, about 5 minutes.
In a medium saucepan, combine the almond milk, nutritional yeast, cornstarch, Dijon mustard, salt, pepper, thyme, and nutmeg. Whisk together until smooth.
Heat the mixture over medium heat, stirring constantly until it thickens, approximately 5-7 minutes. Remove from heat once thickened.
Layer half of the sliced potatoes in the bottom of the prepared baking dish. Top with the sautéed onions and then pour half of the almond milk mixture over the onions and potatoes.
Repeat layering with the remaining potatoes and the rest of the almond milk mixture. Use a spatula to spread the mixture evenly.
Sprinkle the top with breadcrumbs to add a crispy texture.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake for an additional 30 minutes until the potatoes are tender and the top is golden brown.
Allow the gratin to cool for about 10 minutes before serving to let the flavors meld and the sauce to thicken more.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3256 mg | 142% | |
| Total Carbohydrate | 245.2 g | 89% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 15.0 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1071 mg | 82% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4620 mg | 98% | |
*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.
