Vegan Potato Bake (Potatoes au Gratin) not only makes a hearty main or side dish for your holiday dinner, but it is also great for your weeknight dinner. Besides, this satisfying dish is really easy to master. Furthermore, this recipe doesn’t contain fancy ingredients and is ready in about an hour.
Of all the ways to cook potatoes, au gratin is maybe my favorite. And if I am in the mood for healthier potatoes au gratin, then this recipe hits the spot perfectly. It is dairy-free, gluten-free, vegan and paleo-friendly. I use cashews, vegetable broth and non-dairy milk to create a rich sauce for this casserole. Sautéing mushrooms, onions, and garlic delivers a flavorful layer, in-between sliced potatoes, zucchini, and dairy-free vegan sauce. The bake is simple to make if you have a mandolin. But if you don’t, then slice the potatoes as thinly as you can with the help of a sharp chef’s knife. Also, make sure that you slice zucchini a bit thicker than potatoes.
To make the Vegan Potato Bake (Potatoes au Gratin), you will need the following ingredients:
Preheat the oven to 355 °F and grease a 10x7-inch baking dish.
In a pan, heat 1 tablespoon olive oil. Add 7 ounces sliced mushrooms and 1 sliced onion. Cook, stirring occasionally, for 4-5 minutes or until lightly browned.
Add 3 cloves minced garlic and cook, stirring, 1 more minute, then set aside.
Drain and rinse 1 cup soaked cashews. In a blender, combine cashews, 1 cup vegetable broth, 1 cup non-dairy milk or water, ½ teaspoon salt, freshly ground black pepper to taste, and 4 tablespoons nutritional yeast if using. Blend for 1-2 minutes until smooth. Pour into a small saucepan and heat through.
Layer half of the sliced potatoes and zucchini in the baking dish.
Top with half of the cashew sauce and spread evenly.
Spread over half of the mushroom-onion mixture.
Repeat the layers and make sure that all vegetables are covered with the sauce.
Bake for about 50 minutes or until the potatoes are tender and soft. You may want to cover the dish with a piece of aluminum foil or parchment paper if it gets too brown on top. Sprinkle vegan cheese on top if using about 5-10 minutes before the bake is done.
Serve garnished with chopped green onions if you wish.
If you give this Vegan Potato Bake (Potatoes au Gratin) recipe a try, please leave a comment below and don’t forget to tag @cookmerecipes on Instagram if you take a picture of your dish.
Delicious vegan bake. My wife and I enjoyed this for a cozy dinner. The flavors were amazing and the instructions were easy to follow. We loved how simple it was to make a healthy dish that didn't skimp on taste.
Super yummy recipe!
I made this for friends last weekend and we all loved it. So easy and delicious, perfect for any gathering.
Hice esta receta para la cena familiar el fin de semana. Todos se enamoraron de cómo los sabores se mezclaron. Me encantó que era tan fácil y muy sano.
Loved this dish
OMG! This Potato Bake was a hit at our family dinner! Super easy to whip up, and my kids licked their plates clean. Def doing this again! 😊
Absolutely loved it.
I made this for my family's Sunday dinner and they are still raving about it! It's so simple and delicious.
Man, this vegan potato bake was a total hit at our fam dinner! So easy and delish!
Delicious! Tried it for a dinner party and everyone loved it. The creamy texture was a hit!
Yummy! Made this for our Friday night dinner and everyone loved it. The creamy texture made it taste so indulgent even though it’s healthy! Will def make again.
I made this Vegan Potato Bake for our family dinner and it was a hit! Even my kids asked for seconds. The simplicity of using just a few ingredients is a big plus. I even had a little help from my son with slicing the potatoes. This will be our go-to recipe now.
Delicious! Whipped this up for my fam, they couldn’t believe it was vegan.
Absolutely tasty dish.
OMG, this Potato Bake is da bomb! Made it for my fam on movie night, and they all went crazy for it! It's super easy and tastes sooo good. Can't believe it's vegan! You gotta try it!
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