Vegan Potatoes Au Gratin

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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

Vegan Broccoli Rice Casserole

Vegan Green Bean Casserole

Mexican Quinoa Casserole

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Vegan Potatoes Au Gratin

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

5 from 9 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: vegan potatoes au gratin

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Servings: 10 servings

Calories: 156kcal

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.

Nutrition

Calories: 156kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 323mg | Potassium: 424mg | Fiber: 3g | Sugar: 2g | Vitamin A: 153IU | Vitamin C: 19mg | Calcium: 17mg | Iron: 1mg