Vegan Kartoffelgratin
Indulge in the creamy, savory delight of Vegan Kartoffelgratin, a plant-based twist on the classic German potato gratin. Perfectly thin slices of tender Russet potatoes are layered and baked in a rich, dairy-free sauce made from unsweetened almond milk, nutritional yeast, garlic, and aromatic spices like thyme and onion powder. A hint of lemon juice brightens the dish, while a golden, bubbling top makes it irresistibly comforting. This recipe is not only easy to prepare, with just 20 minutes of prep time, but also a crowd-pleaser for vegans and non-vegans alike. Serve it as a hearty side or a standout main dish, sprinkled with fresh parsley for an added burst of flavor. Whether for a holiday feast or a cozy weeknight dinner, this Vegan Kartoffelgratin delivers indulgence without compromise.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 cups Unsweetened almond milk
- 1 cup Nutritional yeast
- 3 cloves Garlic
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and slice them thinly, about 1/8-inch thick, using a sharp knife or mandoline.
In a medium saucepan, combine almond milk, nutritional yeast, minced garlic, olive oil, lemon juice, onion powder, dried thyme, salt, and black pepper. Heat over medium heat, whisking continuously, for about 5 minutes until the mixture slightly thickens.
Lightly grease a 9x13-inch baking dish with olive oil. Arrange half of the sliced potatoes in the bottom of the dish, overlapping slightly.
Pour half of the sauce over the layered potatoes, spreading it evenly.
Layer the remaining potatoes on top and pour the rest of the sauce over them, ensuring all the potatoes are well-covered.
Cover the baking dish with 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.
Remove from the oven and let the dish cool for a few minutes before sprinkling fresh parsley over the top.
Serve warm and enjoy your comforting Vegan Kartoffelgratin!
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2398 mg | 104% | |
| Total Carbohydrate | 272.6 g | 99% | |
| Dietary Fiber | 50.5 g | 180% | |
| Total Sugars | 12.1 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1197 mg | 92% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 7168 mg | 153% | |
*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.
