Vegan Potato Gratin

An Easy One Pot Creamy Vegan Potato Gratin – all bubbly and oozy, full of savoury flavour and perfect as a vegan side dish. Eat it with your Sunday roast or your Christmas dinner. Sizzle some sausages and dip them in its creamy goodness or let it shine as a main dish with a crunchy green salad alongside.

Course Side Dish

Cuisine International

Prep Time 15

Cook Time 40

Total Time 55

Servings as a side

Calories 167kcal

Author Chris Mosler | Thinly Spread

Equipment

Oven proof casserole or gratin dish with a lid

Ingredients

400 g potatoes very thinly sliced
2 tbsp olive oil
1/2 tbsp vegan butter for greasing
1 red onion very thinly sliced
5 large cloves garlic very thinly sliced - feel free to add more garlic if you are a garlic lover or reduce the amount if you're not so keen.
1 tbsp chopped fresh thyme
3 tbsp plain flour
500 ml soya milk use your favourite plant milk if you are avoiding soya.
375 ml vegetable stock
3 tbsp nutritional yeast
salt and pepper to taste

UK Measurements - US Measurements

Instructions

Preheat oven to 180C/350F
Heat the olive oil in a frying pan. Add the finely sliced onion and fry gently for 5 minutes until soft.
Add the sliced garlic and fry for a further minute.
Add the flour and cook gently for a couple of minutes.
Gradually add the milk, stirring constantly to avoid lumps.
Add the vegetable stock and bring to a gentle boil. Reduce the heat and simmer, stirring until the sauce thickens.
Add the thyme, nutritional yeast and salt and black pepper to taste. Remove from heat.
Use a little vegan butter to lightly grease your casserole dish.
Pour a little sauce into the base of your dish and spread evenly.
Layer in your thinly sliced potatoes.
Pour over the remaining sauce, ensuring all the potatoes are covered.
Cover and cook for 20 minutes in the preheated oven.
Remove the lid and cook for a further 20 minutes until the potatoes are fork tender and the sauce is browned and bubbly.

Nutrition