Vegan Potato Bake (Potatoes au Gratin)

with Zucchini and Mushrooms
With Zucchini and Mushrooms
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For potatoes and zucchini:
1 tbsp Olive oil
7 oz Mushrooms sliced
1 Onion sliced
3 cloves Garlic minced
2 lbs Potatoes thinly sliced
1 Zucchini sliced a bit thicker than potatoes
For cashew sauce:
1 cup Cashews soaked in hot water for 20 minutes
1 cup Vegetable broth
1 cup Non-dairy milk or water
½ tsp Salt plus more to taste
Black pepper freshly ground, to taste
4 tbsp Nutritional yeast optional
Optional toppings:
4 tbsp Vegan Cheese optional
Green onion fresh, optional

Nutritional information

Saturated Fat
  • For potatoes and zucchini:

  • For cashew sauce:

  • Optional toppings:

Vegan Potato Bake (Potatoes au Gratin)


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:

Ingridiens for Vegan Potato Bake (Potatoes au Gratin)

Steps to make Vegan Potato Bake (Potatoes au Gratin)


Preheat oven

Preheat the oven to 355 °F and grease a 10x7-inch baking dish.


Cook onion and mushrooms


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 garlic


Add 3 cloves minced garlic and cook, stirring, 1 more minute, then set aside.


Prepare sauce


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.


Spread potatoes and zucchini


Layer half of the sliced potatoes and zucchini in the baking dish.


Top with sauce


Top with half of the cashew sauce and spread evenly.


Add mushrooms


Spread over half of the mushroom-onion mixture.


Repeat layers


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.

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

Delicious potato dish! Thanks!

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