Vegan Gratin Dauphinois
Indulge in a creamy, decadent twist on a classic French dish with this Vegan Gratin Dauphinois, a plant-based masterpiece that’s as comforting as it is elegant. Featuring velvety layers of thinly sliced russet potatoes simmered in a rich sauce made from unsweetened almond milk, coconut cream, and nutritional yeast, this recipe masterfully replicates the indulgent depth of dairy without compromising on flavor. Infused with garlic, onion powder, and fresh thyme, and topped with golden, crispy breadcrumbs, every bite is a symphony of savory satisfaction. With simple preparation and wholesome ingredients, it’s the perfect side dish for holiday tables or weeknight dinners. This vegan potato gratin not only checks all the boxes for cruelty-free cooking but also delivers the irresistible flavors of the classic Gratin Dauphinois in a guilt-free, dairy-free version. Serve it warm and watch it become the star of your meal!
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 2 cups Unsweetened almond milk
- 0.5 cup Coconut cream
- 0.25 cup Nutritional yeast
- 3 cloves Minced garlic
- 1 teaspoon Onion powder
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Fresh thyme leaves
- 1 tablespoon Olive oil
- 0.5 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice the russet potatoes into 1/8 inch thick rounds. Use a mandoline slicer for even slices if available.
In a large saucepan, combine almond milk, coconut cream, nutritional yeast, minced garlic, onion powder, garlic powder, salt, and ground black pepper. Heat the mixture over medium heat until it begins to simmer.
Add the sliced potatoes to the saucepan and gently stir to coat them with the sauce. Simmer for about 5 minutes, stirring occasionally to prevent sticking.
Grease a 9x13 inch baking dish with olive oil. Using a slotted spoon, layer half of the potatoes in the dish. Sprinkle half of the thyme leaves over the layer.
Pour half of the simmering sauce over the first potato layer, ensuring they are well-coated.
Layer the remaining potatoes in the dish, followed by the remaining sauce. Sprinkle the rest of the thyme leaves over the top.
Mix the breadcrumbs with olive oil and sprinkle evenly over the potatoes.
Cover the 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 potatoes are tender and the top is golden brown and crisp.
Let the gratin cool for at least 10 minutes before serving. This allows the sauce to thicken and the layers to set.
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3856 mg | 168% | |
| Total Carbohydrate | 315.1 g | 115% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 76.1 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1035 mg | 80% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 5535 mg | 118% | |
*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.
