Vegan Classic Potato Gratin

Indulge in the creamy, comforting layers of this Vegan Classic Potato Gratin, a plant-based twist on the beloved traditional dish. Featuring tender slices of russet potatoes smothered in a rich, nutty sauce made from unsweetened almond milk, nutritional yeast, and aromatic garlic, this recipe delivers all the decadence without any dairy. A hint of fresh thyme, a dash of nutmeg, and a touch of dijon mustard enhance the flavor profile, while a golden, crunchy breadcrumb topping adds irresistible texture. Perfect as a side dish or a hearty main, this gratin is easy to prepare and baked to perfection in just over an hour. Whether you're hosting a holiday dinner or craving a cozy weeknight meal, this vegan potato gratin will satisfy every palate while being entirely plant-based and dairy-free.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 pounds russet potatoes
• 2 cups unsweetened almond milk
• 1 cup nutritional yeast
• 3 tablespoons vegan butter
• 3 cloves garlic
• 3 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• 1 tablespoon dijon mustard
• 1 tablespoon fresh thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon nutmeg
• 0.5 cup bread crumbs

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel and thinly slice the russet potatoes, about 1/8 inch thick, using a sharp knife or a mandolin for uniform slices.

Step 3

In a medium saucepan over medium heat, melt the vegan butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant.

Step 4

Whisk in the all-purpose flour, stirring continuously for another minute to form a paste and cook off the raw flour taste.

Step 5

Gradually whisk in the almond milk, ensuring there are no lumps. Bring the mixture to a gentle simmer, stirring frequently.

Step 6

Add the nutritional yeast, lemon juice, dijon mustard, fresh thyme, salt, black pepper, and nutmeg. Stir well until the sauce is smooth and slightly thickened, about 4-5 minutes.

Step 7

In a greased 9x13-inch baking dish, arrange half of the sliced potatoes in an even layer. Pour half of the creamy vegan sauce over the potatoes.

Step 8

Layer the remaining potato slices evenly over the sauce and top with the remaining sauce, ensuring that all potatoes are covered.

Step 9

Sprinkle the bread crumbs evenly over the top of the gratin.

Step 10

Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.

Step 11

Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and crispy.

Step 12

Allow the gratin to cool for about 5 minutes before slicing and serving.

Nutrition Facts

Serving size	(1592.9g)

Amount per serving	% Daily Value*
Calories	1681.0

Total Fat 45.6g	0%
Saturated Fat 22.5g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 3810.6mg	0%
Total Carbohydrate 270.2g	0%
Dietary Fiber 23.3g	0%
Total Sugars 15.7g
Protein 49.2g	0%

Vitamin D 175.7IU	0%
Calcium 1116.1mg	0%
Iron 18.0mg	0%
Potassium 5793.4mg	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: 24.3%

Protein: 11.7%

Carbs: 64.0%