Vegan Gratin Dauphinois

Indulge in the creamy, comforting decadence of Vegan Gratin Dauphinois—a plant-based twist on the classic French dish that's perfect for a hearty side or a main course. This recipe shines with layers of thinly sliced russet potatoes simmered in a luscious blend of unsweetened almond milk, coconut cream, and nutritional yeast, delivering a rich, cheesy flavor without any dairy. Fresh thyme and a duo of garlic and onion powders enhance its depth, while a golden breadcrumb topping adds irresistible crunch. Perfectly cooked to tender perfection, this dairy-free gratin is both luxurious and wholesome, ready to impress at any dinner table.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 pounds Russet potatoes
• 2 cups Unsweetened almond milk
• 0.5 cup Coconut cream
• 0.25 cup Nutritional yeast
• 3 cloves Minced garlic
• 1 teaspoon Onion powder
• 0.5 teaspoon Garlic powder
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 tablespoon Fresh thyme leaves
• 1 tablespoon Olive oil
• 0.5 cup Breadcrumbs

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel and thinly slice the russet potatoes into 1/8 inch thick rounds. Use a mandoline slicer for even slices if available.

Step 3

In a large saucepan, combine almond milk, coconut cream, nutritional yeast, minced garlic, onion powder, garlic powder, salt, and ground black pepper. Heat the mixture over medium heat until it begins to simmer.

Step 4

Add the sliced potatoes to the saucepan and gently stir to coat them with the sauce. Simmer for about 5 minutes, stirring occasionally to prevent sticking.

Step 5

Grease a 9x13 inch baking dish with olive oil. Using a slotted spoon, layer half of the potatoes in the dish. Sprinkle half of the thyme leaves over the layer.

Step 6

Pour half of the simmering sauce over the first potato layer, ensuring they are well-coated.

Step 7

Layer the remaining potatoes in the dish, followed by the remaining sauce. Sprinkle the rest of the thyme leaves over the top.

Step 8

Mix the breadcrumbs with olive oil and sprinkle evenly over the potatoes.

Step 9

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

Step 10

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

Step 11

Let the gratin cool for at least 10 minutes before serving. This allows the sauce to thicken and the layers to set.

Nutrition Facts

Serving size	(1607.3g)

Amount per serving	% Daily Value*
Calories	1767.8

Total Fat 42.6g	0%
Saturated Fat 22.0g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 3855.9mg	0%
Total Carbohydrate 315.1g	0%
Dietary Fiber 20.1g	0%
Total Sugars 76.1g
Protein 41.1g	0%

Vitamin D 175.7IU	0%
Calcium 1034.8mg	0%
Iron 15.7mg	0%
Potassium 5534.9mg	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: 21.2%

Protein: 9.1%

Carbs: 69.7%