We already had mashed potatoes, sweet potatoes, and scalloped potatoes, but there was something special missing from our potato-themed holiday side dish collection! Say hello to the (vegan) potato gratin — a creamy and classic side that’s stunning enough for any celebration!
Whether you prefer Yukon gold potatoes, purple potatoes, or sweet potatoes, this dish has you covered. It’s full of garlicky, savory goodness thanks to a dreamy dairy-free sauce, and it requires just 8 ingredients! Let us show you how it’s done!
What is Au Gratin?
Gratin, also called au gratin, is a French cooking technique that involves creating a delicious browned crust over a dish (source). While the topping is usually made with breadcrumbs, grated cheese, egg, and/or butter, the following is a vegan and gluten-free version of a potato gratin.
How to Make a Vegan Potato Gratin
This savory plant-based side starts with a flavorful cream sauce made with cashews, garlic, nutritional yeast, salt, pepper, and nutmeg (for elegance)! The result is a creamy dairy-free sauce that will naturally thicken and caramelize in the oven. YUM.
After blending the sauce, chopped rosemary joins the party for an extra flavorful touch. Then it’s time to coat the thinly sliced potatoes in the sauce and add them to the baking dish. We like to use a variety of potatoes because we love pretty colors, but any potato works well!
The final touch before the oven is a sprinkle of vegan parmesan (duh) and an extra dash of rosemary (so classy)!
After a quick vacay in the oven, the gratin is ready: tender potatoes with crispy edges, coated in garlicky, “cheesy” goodness. And that presentation? Ten out of ten, if we do say so ourselves!
We hope you LOVE this vegan potato gratin! It’s:
& SO classic!
Enjoy it as part of a holiday spread or as a versatile side dish. It pairs well with our 1-Pan Garlicky Green Beans with Slivered Almonds, Thyme & White Bean Pot Pies, Lemon & Herb Roasted Chicken, and more!
More Delicious Potato Recipes
- Easy Roasted Potato Salad with Garlic Dill Dressing
- Crispy Smashed Potatoes with Garlic Pesto
- Creamy Vegan Potato Leek Soup
- 1-Pan Potato (Aloo) Sabzi
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Garlicky Vegan Potato Gratin
- 1 cup water
- 1/2 cup raw cashews
- 3 medium cloves garlic
- 3 Tbsp nutritional yeast
- 2 Tbsp olive oil
- 1/4 tsp each sea salt and black pepper (plus more to taste)
- 1/8 tsp ground nutmeg (optional)
- 2 tsp fresh rosemary (finely chopped // plus more for topping)
- 3 large (~200 g each) potatoes of choice (very thinly sliced, ~1/16 inch. We used 1 Yukon gold, 1 sweet potato, and 1 purple potato)
- 2 Tbsp vegan parmesan cheese
- Preheat the oven to 400 degrees F (204 C) and set out an 8 x 8-inch (or similar size) baking dish or oven-proof skillet (adjust the size of the dish if altering the default number of servings).
- To a high-speed blender, add the water, cashews, garlic cloves, nutritional yeast, olive oil, salt, pepper, and nutmeg (optional). Blend on high until very smooth with no bits of cashews remaining, scraping down the sides as needed. This takes about 1-2 minutes. Transfer to a mixing bowl and add the finely chopped rosemary. Mix to evenly combine.
- Add the sliced potatoes to the bowl of sauce in small batches, tossing with clean hands to evenly coat each slice in sauce. Transfer the slices to your baking dish of choice and arrange them in spirals, or rows, where they are close together with no large gaps (see photos). Repeat until all the potatoes are coated in sauce and arranged in the dish. Pour any remaining sauce over the top of the potatoes and jiggle the dish side to side to get the sauce to settle between the potatoes.
- Sprinkle the top with the vegan parmesan cheese and a few small sprigs of rosemary, then cover with foil. Bake for 45-55 minutes or until the potatoes are very tender when poked with a knife. Remove the foil and bake for an additional 15 minutes to brown the top.
- Enjoy warm! Leftovers keep for 2-3 days in the refrigerator or in the freezer for up to 1 month.
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