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 notes to make it low-fat. It’s very easy to make and has a somewhat “cheesy” quality from the nutritional yeast. Yum!

Vegan Potatoes Gratin

White Sauce
3 tablespoons olive oil (for less fat, use low fat vegetable stock)
8 cloves garlic, minced
3 tablespoons whole wheat pastry flour
(use potato starch to thicken if using stock instead of oil)
3 tablespoons white miso paste
2 bay leaves
1-1/2 cups vegetable, onion, or mushroom stock
3 cups unsweetened plain soy milk (for lower fat, use almond milk)
3/4 cup nutritional yeast
1-1/2 tablespoons Grey Poupon mustard
1 tablespoon champagne vinegar
Potatoes and Onions
Vegetable spray
1-1/2 pounds Yukon Gold potatoes, thinly sliced
1/2 onion, sliced into thin rings
Salt, to taste
Black pepper, to taste
Fresh thyme (dried will also work)
1 cup+ panko bread crumbs
Fresh parsley, for garnish (optional)

Preheat oven to 400 degrees.

Prepare the white sauce—

In a small skillet or saucepan, heat the olive oil (or vegetable stock) 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 or almond 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—everything stuck).

Spread half of the sliced potatoes in an even layer. Season with salt and pepper. Spread the sliced onion over the potatoes. Pour half the white sauce over the onions. Sprinkle with fresh thyme leaves and pepper. Follow with the remaining sliced potatoes, once again seasoning with salt and pepper. Sprinkle with more fresh thyme leaves. Pour the remaining white sauce over the gratin. Top with panko bread crumbs.

Cover with aluminum foil and bake for 30 minutes.

Uncover and bake for another 30 minutes. Let sit for 10 minutes before serving. Garnish with freshly chopped parsley.

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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