Vegan Potato Gratin Recipe Easy and Delicious Ideas

If you’ve been craving a classic comfort food that’s both indulgent and entirely plant-based, you’ve come to the right place. Our vegan potato gratin recipe is a creamy, dreamy dish that celebrates the humble potato in the most luxurious way.

Layered with tender slices of potatoes and smothered in a rich, flavorful vegan béchamel sauce, this gratin is a perfect side for any occasion – from weeknight dinners to holiday feasts.

This recipe doesn’t skimp on flavor or texture. Thanks to a blend of coconut milk, nutritional yeast, and aromatic herbs, it delivers that cheesy, velvety experience without any dairy.

Plus, it’s easy to customize with your favorite herbs or veggies. Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your repertoire, this vegan potato gratin will quickly become a new favorite.

Why You’ll Love This Recipe

This vegan potato gratin is a must-try for several reasons. First, it’s incredibly creamy and satisfying – no cheese required!

The use of nutritional yeast adds a subtle cheesy flavor that pairs perfectly with the garlic and thyme.

Second, it’s simple to prepare with everyday ingredients. You don’t need fancy vegan cheeses or hard-to-find items, making it accessible for any home cook.

Plus, it’s naturally gluten-free if you use gluten-free flour for the sauce.

Lastly, it’s a versatile dish that can be served as a hearty side or a main course. Pair it with a fresh green salad or your favorite roasted veggies to complete the meal.

For more delicious vegan recipes, check out our Vegetarian Swiss Chard Recipes for Healthy Meals or the creamy Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

Ingredients

• 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
• 1 1/2 cups unsweetened coconut milk (or any plant-based milk)
• 3 tablespoons vegan butter or olive oil
• 3 tablespoons all-purpose flour (or gluten-free flour)
• 1/4 cup nutritional yeast
• 3 cloves garlic, minced
• 1 teaspoon dried thyme (or fresh thyme leaves)
• 1/2 teaspoon ground nutmeg
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Equipment

• Large mixing bowl
• Sharp knife and cutting board
• Mandoline slicer (optional, for even potato slices)
• Medium saucepan
• Wooden spoon or whisk
• 9×13 inch baking dish
• Aluminum foil
• Oven mitts

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with vegan butter or oil to prevent sticking.
2. Prepare the potatoes: Peel and thinly slice the potatoes into about 1/8 inch thick slices. Using a mandoline slicer can help achieve even slices, which ensures uniform cooking.
3. Make the vegan béchamel sauce: In a medium saucepan, melt the vegan butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
4. Whisk in the flour and cook for another 1-2 minutes to form a roux. Slowly pour in the coconut milk while whisking continuously to avoid lumps.
5. Add nutritional yeast, thyme, nutmeg, salt, and pepper. Continue to whisk until the sauce thickens, about 5-7 minutes. Adjust seasoning to taste.
6. Layer the gratin: Arrange half of the potato slices evenly in the baking dish. Pour over half of the béchamel sauce. Repeat with the remaining potatoes and sauce, creating two even layers.
7. Cover the dish with aluminum foil and bake for 40 minutes. Then remove the foil and bake for another 20-25 minutes, or until the potatoes are tender and the top is golden brown.
8. Let it cool for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Tips & Variations

For extra flavor, try adding sautéed mushrooms or caramelized onions between the layers.

If you prefer a thicker, cheesier top, sprinkle some vegan parmesan or more nutritional yeast before the final bake.

To make it nut-free, avoid using nut-based plant milks and stick to coconut or oat milk.

You can also experiment with different herbs like rosemary or sage for a new twist. For a lighter version, substitute half of the potatoes with thinly sliced cauliflower or parsnips.

Interested in more vegan comfort foods? Check out our Vegan Bread Machine Recipe for Soft, Delicious Loaves or our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Nutrition Facts

Serving Suggestions

This vegan potato gratin pairs beautifully with a variety of dishes. For a fresh, vibrant meal, serve alongside a crisp green salad or steamed seasonal vegetables.

It also complements roasted or grilled tofu and tempeh perfectly.

If you want to create a festive spread, try serving it with dishes like Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals or a hearty vegan chili from our Slow Cooker Recipes Vegan Easy Meals for Busy Weeknight collection.

Conclusion

Our vegan potato gratin recipe is a delicious testament to how plant-based cooking can be both indulgent and nourishing. With simple, wholesome ingredients and straightforward steps, you can create a dish that satisfies even the most discerning palates.

Whether you’re cooking for family, friends, or yourself, this gratin offers creamy textures and comforting flavors that make every meal feel special.

Don’t hesitate to experiment with herbs and toppings to make it your own. And if you enjoyed this recipe, be sure to explore our other vegan favorites for more inspiration and tasty ideas.

Happy cooking!

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