Vegan Classic Potato Gratin
This Vegan Classic Potato Gratin is a warm, comforting twist on the beloved French-inspired dish, crafted entirely without dairy. Layers of tender, thinly sliced russet potatoes are smothered in a creamy, velvety sauce made with unsweetened almond milk, nutritional yeast, and vegan butter, bringing richness without compromise. Flavored with hints of garlic, fresh thyme, Dijon mustard, and a dash of nutmeg, the gratin is topped with golden-browned breadcrumbs for a delightfully crunchy finish. Whether you're seeking a crowd-pleasing side for holiday dinners or a plant-based comfort food classic, this recipe is sure to impress. Ready in just 80 minutes and serving up to 6, it’s perfect for both everyday indulgence and special occasions. Bring the joy of vegan cooking to your table with this easy, irresistible dish!
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Recipe Information
Ingredients
- 2 pounds russet potatoes
- 2 cups unsweetened almond milk
- 1 cup nutritional yeast
- 3 tablespoons vegan butter
- 3 cloves garlic
- 3 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 0.5 cup bread crumbs
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice the russet potatoes, about 1/8 inch thick, using a sharp knife or a mandolin for uniform slices.
In a medium saucepan over medium heat, melt the vegan butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
Whisk in the all-purpose flour, stirring continuously for another minute to form a paste and cook off the raw flour taste.
Gradually whisk in the almond milk, ensuring there are no lumps. Bring the mixture to a gentle simmer, stirring frequently.
Add the nutritional yeast, lemon juice, dijon mustard, fresh thyme, salt, black pepper, and nutmeg. Stir well until the sauce is smooth and slightly thickened, about 4-5 minutes.
In a greased 9x13-inch baking dish, arrange half of the sliced potatoes in an even layer. Pour half of the creamy vegan sauce over the potatoes.
Layer the remaining potato slices evenly over the sauce and top with the remaining sauce, ensuring that all potatoes are covered.
Sprinkle the bread crumbs evenly over the top of the gratin.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and crispy.
Allow the gratin to cool for about 5 minutes before slicing and serving.
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 573 mg | 25% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 2.3 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 211 mg | 16% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1095 mg | 23% | |
*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.
