Vegan Potatoes Au Gratin

Jump to Recipe

Creamy Vegan Potatoes Au Gratin is so flavorful and addictive, made with potatoes, caramelized onions, and fennel in a herb vegan sauce.

Vegan Potatoes Au Gratin

FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

Vegan Potatoes Au Gratin is also known as, scalloped potatoes or vegan dauphinoise potatoes, this is my dairy-free, vegan, gluten, and nut-free version of the classic french potatoes au gratin.

It is definitely the best vegan potatoes au gratin. It is rich and creamy and you won't miss the cream in this non-dairy version. It is a similar recipe to my Vegan Scalloped Potatoes except I added caramelized Fennel and Onions and it was a huge hit.

Vegan Potatoes Au Gratin

I love vegan potatoes au gratin and I usually serve it as a side dish with my Smothered Tofu and Southern Fried Cabbage recipes.

By adding the caramelized fennel and onion, they boosted the flavors of a plain potato au gratin recipe taking it to another level.  The mild licorice taste of the fennel with the creamy herb sauce is so amazing!

This gourmet scalloped potato recipe is the perfect side dish for a weeknight dinner, potluck or an elaborate meal with your guests. 

What Is A Fennel Bulb

Fennel is a vegetable seen here in the USA mostly in the winter months and it is very popular in Italy. It has a bulb base with stalks like celery. It is a member of the parsley family and has a mild licorice taste. 

How To Cut And Slice A Fennel Bulb

  • Cut the green fronds close to the top of the bulb.
  • Reserve the fronds to juice or to add to salads.
  • Cut the bulb in half lengthwise.
  • Cut into the base to remove the core and discard.
  • Place the cut side down on a cutting board and slice crosswise.

Vegan Potatoes Au Gratin Saute Fennel And Onions

How To Make Vegan Potatoes Au Gratin

To prepare the potatoes, peel, thinly slice using a knife, mandoline or a food processor. Place slices in cold water. 

Saute onions and fennel in a large skillet over medium-high heat, for about 10-15 minutes in oil until golden brown. Move onion and fennel to one side of the skillet. 

Add vegan non-dairy butter to skillet and melt, saute garlic and thyme for 1-minute stirring add gluten-free flour and cook for about one minute. 

Add vegetable broth and stir constantly until sauce is thickened and smooth. Stir in Bragg's Liquid Aminos and salt to taste if needed. 

Spray a casserole dish with oil. Layer half potato slices followed by all sauteed onion/fennel, then half of the sauce. Arrange the remaining potato slices on top, top with the remaining sauce.

Cover with parchment paper and or foil and bake for 1 hour in a preheated oven at 425 degrees F. Remove the cover and bake for 15 minutes or until top is golden brown and potatoes are tender. 

Other Casserole Dishes To Try

Vegan Broccoli Rice Casserole

Vegan Green Bean Casserole

Mexican Quinoa Casserole

 

Potatoes Au Gratin

If you make these vegan potatoes au gratin recipe, snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

Join our new facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.

 

 

Categories

Categories: ,
Course:
Cuisine:
Season:

Nutrition

Energy:
185 kcal / 773 kJ
Fat:
8 g
Protein:
8 g
Carbs:
21 g
Per portion

Cooking Time

Preparation:
20 min
Cooking:
1 h 15 min
Ready in:
1 h 35 min
For:
10 Servings

Ingredients

Sauce

Instructions

  1. Heat oil in a large skillet on medium-high, add onion and fennel and cook stirring occasionally until caramelized, for about 10-15 minutes.
  2. Scoop the onion/fennel on one side of the skillet. Add butter to the skillet until melted, add garlic, thyme and cook until fragrant, about 1-minute.
  3. Add gluten-free flour and yeast flakes and stir cook for another minute but don't brown. Add vegetable broth and stir vigorously until sauce is thick and creamy. Add Bragg's Liquid Aminos and salt to taste.
  4. Preheat oven 425 degrees F. Spray or brush a casserole pan with oil. Spread a layer of potato slices, followed by sauteed onion/fennel, pour half the sauce over them. Add a final layer of potato slices and top with remaining sauce.
  5. Cover casserole pan with parchment paper and or foil and bake for 1 hour in a preheated oven at 425 degrees F. Remove the cover and bake for 15 minutes or until top is golden brown and potatoes are tender. 

Notes

Reheating: You can reheat your potatoes au gratin by covering with parchment paper and foil in a preheated oven 350 degrees for about 35 minutes.

Vegan Potatoes Au Gratin garnished with parsley

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

Please Leave a Comment and a Rating

Rate this recipe

10 Comments
  1. Gail
    November 1, 2019

    I made this last night and it was delicious. I did not have fennel so I added celery and I also added some mushrooms. I can’t thank you enough for such a great recipe. I will make again even if not eating vegan.

    • Michelle Blackwood
      November 1, 2019

      Gail, I’m so happy you enjoyed it, thank you for sharing your adjustments and your feedback.

  2. caroljean
    September 23, 2019

    hey you didnt mention when to add the potato flakes

  3. Catherine
    February 10, 2019

    Want to make these soon. What type of potatoes are best? Love your recipes !!!

    • Michelle Blackwood
      February 10, 2019

      Catherine, I love to use Yukon gold because they hold their shape better.

  4. Luna
    January 17, 2019

    This was so creamy and delicious!

    • Michelle Blackwood
      January 17, 2019

      Thank you Luna, so happy you enjoyed it.