Dairy-Free Kartoffelgratin

Indulge in the comforting flavors of a classic potato gratin with a modern, dairy-free twist with this Dairy-Free Kartoffelgratin recipe. Layers of tender Yukon Gold potatoes are paired with sautéed garlic and onions, then smothered in a creamy almond milk-based sauce infused with nutritional yeast for a cheesy richness without the dairy. A sprinkling of gluten-free breadcrumbs adds a perfectly crisp topping to this wholesome dish. With hints of Dijon mustard, fresh thyme, and a touch of nutmeg, every bite is bursting with flavor. This plant-based side dish is ideal for family dinners, holiday gatherings, or anytime you crave a guilt-free, satisfying comfort food. Easy to prepare and entirely dairy-free, this recipe proves that mindful eating and indulgence can go hand in hand!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 2 tablespoons Olive oil
• 3 Garlic cloves, minced
• 1 Large yellow onion, thinly sliced
• 2 cups Unsweetened almond milk
• 1 cup Nutritional yeast
• 2 tablespoons Cornstarch
• 1 teaspoon Dijon mustard
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Fresh thyme leaves
• 0.25 teaspoon Nutmeg
• 0.5 cup Breadcrumbs, gluten-free if needed

Directions

Step 1

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish with olive oil.

Step 2

Peel and thinly slice the potatoes (about 1/8 inch thick). You can use a mandoline slicer for consistency.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced onion, sautéing until the onion is soft and translucent, about 5 minutes.

Step 4

In a medium saucepan, combine the almond milk, nutritional yeast, cornstarch, Dijon mustard, salt, pepper, thyme, and nutmeg. Whisk together until smooth.

Step 5

Heat the mixture over medium heat, stirring constantly until it thickens, approximately 5-7 minutes. Remove from heat once thickened.

Step 6

Layer half of the sliced potatoes in the bottom of the prepared baking dish. Top with the sautéed onions and then pour half of the almond milk mixture over the onions and potatoes.

Step 7

Repeat layering with the remaining potatoes and the rest of the almond milk mixture. Use a spatula to spread the mixture evenly.

Step 8

Sprinkle the top with breadcrumbs to add a crispy texture.

Step 9

Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake for an additional 30 minutes until the potatoes are tender and the top is golden brown.

Step 10

Allow the gratin to cool for about 10 minutes before serving to let the flavors meld and the sauce to thicken more.

Nutrition Facts

Serving size	(1688.4g)

Amount per serving	% Daily Value*
Calories	1440.1

Total Fat 39.1g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 3255.9mg	0%
Total Carbohydrate 245.2g	0%
Dietary Fiber 21.5g	0%
Total Sugars 15.0g
Protein 37.4g	0%

Vitamin D 175.7IU	0%
Calcium 1070.9mg	0%
Iron 11.7mg	0%
Potassium 4619.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.7%

Protein: 10.1%

Carbs: 66.2%