Vegan Potatoes Au Gratin
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Vegan Potatoes Au Gratin, also known as scalloped potatoes or vegan dauphinoise potatoes, represents my dairy-free, vegan, gluten-free, and nut-free take on the classic French dish.
This vegan potatoes au gratin is the best—rich and creamy, you’ll hardly miss the dairy. Similar to my Vegan Scalloped Potatoes but enhanced with caramelized onions, it was a huge hit.
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 onion, they boosted the flavors of a plain potato au gratin recipe taking it to another level. This gourmet scalloped potato recipe is the perfect side dish for a weeknight dinner, potluck or an elaborate meal with your guests.
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 onion in a large skillet over medium-high heat, for about 4 minutes in oil until golden brown. Move onion 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, 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
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Vegan Potatoes Au Gratin
Equipment
- 1 casserole pan
Ingredients
- 2 pounds of potatoes peeled and cut into thin slices
- 2 tablespoons olive oil
- 1 medium onion sliced
Sauce
- 1/4 cup non-dairy butter
- 2 cloves garlic minced
- 1/4 teaspoon dried thyme
- 1/4 cup all-purpose gluten-free flour
- 3 cups vegetable broth
- 1/4 cup yeast flakes
- 2 tablespoons Bragg’s liquid aminos
- Salt to taste
Instructions
- Heat oil in a large skillet on medium-high. Add onion and cook, stirring occasionally, until caramelized, for about 4 minutes.
- Scoop the onion on one side of the skillet. Add butter to the skillet until melted, add garlic and thyme, and cook until fragrant, about 1 minute.
- 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.
- 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.
- 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.
Yum! These vegan potatoes au gratin sound so creamy and delicious. I’ll be making these for the holidays.
This looks delicious. We don’t do dairy in our home, it upsets a lot of tummies. I am excited to try out this recipe for Thanksgiving.
I’m glad to hear that you’re excited to try out the recipe for Thanksgiving, especially since it accommodates your family’s dietary preferences by being dairy-free. I hope everyone enjoys & has a wonderful Thanksgiving.
Oo I love a good Au Gratin dish! I will try out this recipe, thanks for sharing it.
Looks like a great tasty recipe. I will add it to my recipe book.
Let me know how you like it when you get a chance to try it out. 🥰
This is a great comfort food recipe. It’s a big hit in my household of potato lovers.
Potatoes are so delicious! 😋 it’s nice that everyone in your home loves them.
I can’t believe how rich and creamy these potatoes look. I would never know they didn’t have real cheese in them!
I’m glad you’re impressed with the rich and creamy texture of these potatoes! 😋
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.
Gail, I’m so happy you enjoyed it, thank you for sharing your adjustments and your feedback.
hey you didnt mention when to add the potato flakes
Thank you Caroljean.
no problem, I made this recipe last night and it came out amazing! Thank you
Thank you Caroljean for sharing your feedback, I’m so happy you enjoyed it.
Want to make these soon. What type of potatoes are best? Love your recipes !!!
Catherine, I love to use Yukon gold because they hold their shape better.
This was so creamy and delicious!
Thank you Luna, so happy you enjoyed it.