How to make vegan potatoes au gratin:

Making the gratin is super easy. Firstly, we will thinly slice the potatoes and layer them alternating with a vegan cream before baking them.

What potatoes work best for making potatoes au gratin:

Starchy potatoes like Yukon gold or Russet potatoes are great choices.

Do you need to peel the potatoes for gratin:

That comes down to personal preference. I like it more when the potatoes are peeled. The dish looks more uniform that way. Leaving them unpeeled can have a rustic charm to it, too. If the potatoes have a thick skin, I’d recommend peeling them.

Can you make this recipe ahead?

This gratin works perfectly for meal prep. The starch from the potatoes thickens the sauce nicely. Keep it covered and chilled in the fridge. Just warm it up before serving, and enjoy it for days!

Simple Vegan Potatoes au Gratin

Name: Simple Vegan Potatoes au Gratin
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1kg potatoes; 500ml soy cream; 4 tbsp vegan butter substitute; 1/2 tsp nutmeg; 1 clove garlic; Salt & pepper to season

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This vegan potatoes au gratin is the perfect simple comfort food during the cold months. It is creamy, delicious and has a fantastic crust. It’s a perfect recipe for a festive occasion or a casual chill dinner.

Total Time: 70 minutes
Yield: 4 servings 1x

Ingredients

Units Scale

1kg potatoes

500ml soy cream

4 tbsp vegan butter substitute

1/2 tsp nutmeg

1 clove garlic

Salt & pepper to season

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 180° C (355° F).

Peel the potatoes. Cut the potatoes using a mandoline slicer into thin, uniform slices. Rub the casserole down with a sliced clove of garlic. Grease the casserole with vegan butter substitute but reserve most of it to sprinkle over the gratin before baking.

Alternate one layer of potatoes and one layer of vegan cream until the casserole is filled. The potatoes can overlap a bit. Season with salt in between.

Scrape off flakes of vegan butter substitute using a fork or knife and sprinkle it over the final layer of potatoes.

Top with nutmeg, salt and pepper.

Bake the gratin at 180° C (355° F) on the fan setting for about 55 minutes until the potatoes on top have browned nicely.

You can allow the dish to set for about 15 minutes before digging in.

Notes

Starchy potatoes like Yukon gold or Russet potatoes work well for this recipe.

You can also sprinkle in some nutritional yeast between each layer for an extra cheesy flavor.

Author: Ivo
Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Gratin, main, side
Method: Baked
Cuisine: French
Diet: Vegan