Vegan Potatoes Gratin

Here’s a special occasion dish—special because it has much more oil than many of my recipes, though I’ve included low-fat notes. It’s very easy to make and has a somewhat “cheesy” quality from the nutritional yeast. Yum!

Vegan Potatoes Gratin

White Sauce
2 tablespoons olive oil (for lower fat, use stock)
8 cloves garlic, minced
2 tablespoons whole wheat pastry flour
(use potato starch to thicken if using stock instead of oil)
2 teaspoons white miso paste
1 bay leaf
1 cup onion or mushroom stock (vegetable stock is okay, especially if it’s homemade)
2 cups unsweetened plain soy milk (for lower fat, use almond milk)
½ cup nutritional yeast
1 tablespoon Grey Poupon mustard
1 teaspoon champagne vinegar
Potatoes and Onions
Vegetable spray
1-1/2 pounds Yukon Gold potatoes, thinly sliced
½ white onion, sliced into thin rings
Salt, to taste
Black pepper, to taste
Fresh thyme
1 cup panko bread crumbs
Dried parsley, for garnish (optional)

Preheat oven to 400 degrees.

Prepare the white sauce—

In a small skillet or saucepan, heat the olive oil over medium heat. Add minced garlic and sauté until garlic is fragrant and translucent (do not brown). Whisk in the flour and miso and add the bay leaf. Continue cooking for 1 minute.

Very slowly whisk in the vegetable broth followed by the soy milk. Add the nutritional yeast, mustard, and white wine vinegar. Whisk vigorously to combine. Cook for another 5 minutes, whisking often. Remove the bay leaf.

Assemble the potatoes and onions—

Spray a 9” x 13” casserole with vegetable spray (I tried lining it with parchment paper—total fail). Spread half of the sliced potatoes in an even layer. Season with salt and pepper. Spread the sliced onion over the potatoes. Follow with the remaining sliced potatoes, once again seasoning with salt and pepper. Sprinkle with fresh thyme leaves.

Top with white sauce. Sprinkle with panko bread crumbs. Garnish with dried parsley, if desired.

Cover with aluminum foil and bake for 30 minutes.

Uncover and bake for another 15-30 minutes, or until the potatoes are bubbling and the panko crumbs are browned. Let sit for 10 minutes before serving.

Tip: For best results and quicker preparation, use a food processor to slice the potatoes. Watch out for your fingers, that blade is wicked.

Based on a recipe from I Love Vegan

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