These easy vegan potatoes au gratin make for a comforting side dish all year round!
For best results and quicker preparation, use a food processor to slice the potatoes.
- Small saucepan or skillet
- Blender (optional)
- 9"×13" casserole or baking dish
- Aluminum foil
Cheesy Vegan Cream Sauce:
- 2 Tbsp vegan butter or olive oil
- 4 cloves garlic, minced
- 2 Tbsp unbleached all-purpose flour
- 1/4 tsp salt
- 1 cup vegetable broth
- 2 cups unsweetened non-dairy milk
- 1/2 cup nutritional yeast
- 1 tsp white wine vinegar
- 1 Tbsp vegan butter or olive oil (optional)
- 1.5 lbs Little Potatoes
- 1/2 white onion, sliced into thin rings
- (To taste) salt
- (To taste) black pepper
- 1 cup panko bread crumbs
- (For garnish) dried parsley
Make the Cheesy Vegan Cream Sauce:
In a small skillet or saucepan, heat two tablespoons vegan butter or olive oil over medium heat. Add four cloves minced garlic and sauté until garlic is fragrant and translucent (do not brown.) Whisk in the flour and salt. Continue cooking for one minute.
Very slowly whisk in the vegetable broth followed by the non-dairy milk. Add the nutritional yeast and white wine vinegar. Whisk vigorously to combine. Cook for another five minutes, whisking often.
Optional: Transfer to a blender and blend on high for 30 seconds. Set aside.
Make the Potatoes:
Preheat oven to 400 °F.
Line a 9"×13" casserole or baking dish with parchment paper. Optional: Spread the parchment with one tablespoon vegan butter or olive oil. Spread half of the sliced potatoes out in an even layer. Season with salt and pepper. Spread the sliced onion over the potatoes. Follow with the remaining sliced potatoes, once again seasoning with salt and pepper.
Top with Cheesy Vegan Cream Sauce. Sprinkle with panko bread crumbs. Garnish with dried parsley (optional.)
Cover with aluminum foil and bake for 30 minutes.
Uncover and bake for another 15 minutes. If necessary, briefly place casserole under broiler to toast bread crumb topping. Let sit for 10 minutes before serving.