Dairy-Free Milano Gratin
Indulge in the comforting flavors of this Dairy-Free Milano Gratin, a plant-based twist on the classic Italian-inspired dish. Made with creamy Yukon Gold potatoes and a luscious sauce of oat milk, vegetable broth, and nutritional yeast, this gratin delivers rich, savory goodness without a drop of dairy. The aromatic blend of garlic, nutmeg, and thyme adds depth, while the cornstarch creates a silky texture that coats each delicate layer of potatoes. Perfectly golden and crisp on top, this gratin bakes to tender perfection in just over an hour. Serve it as a show-stopping side dish or a satisfying main for dairy-free diners. Garnish with fresh parsley for a pop of color and extra flavor. A harmonious balance of indulgence and health, this recipe is a must-try for anyone craving a vegan comfort food classic.
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Recipe Information
Ingredients
- 6 medium Yukon Gold potatoes
- 2 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 0.25 teaspoon Nutmeg
- 1 teaspoon Thyme leaves
- 1.5 cups Oat milk
- 1 cup Vegetable broth
- 2 tablespoons Cornstarch
- 0.5 cup Nutritional yeast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel the Yukon Gold potatoes and slice them thinly, about 1/8 inch thick, using a sharp knife or mandoline.
In a large pan, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the nutmeg and thyme leaves and cook for another minute.
Pour in the oat milk and vegetable broth. Let the mixture simmer gently.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Gradually whisk this slurry into the simmering liquid to thicken the sauce.
Add nutritional yeast, salt, and black pepper to the sauce and stir well until combined.
Layer half of the potato slices in a greased 9x13-inch baking dish.
Pour half of the sauce evenly over the potatoes.
Layer the remaining potatoes on top and pour the rest of the sauce evenly to cover.
Cover the dish with aluminum foil and bake for 45 minutes.
Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.
Let the gratin cool for a few minutes before garnishing with chopped fresh parsley if desired.
Serve warm.
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3167 mg | 138% | |
| Total Carbohydrate | 271.7 g | 99% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 22.2 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 761 mg | 59% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 6259 mg | 133% | |
*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.
