I love potatoes in any form. Baked, mashed, or fried–and topped with just about any and every condiment you can imagine. Most potato-related conversations I have lead me to the same conclusion–people are just nuts about these starchy tubers.
The one potato pairing that always seems to be judged as either severely over or underrated (depending on your personal preferences and where you live in the world) is potato plus cheese. You’ve seen it everywhere from your loaded potato skins and chili cheese fries to poutine and soufflés and Spanish tortillas. And here it is again, served up in a way that may land somewhere in between junky and gourmet.
I present my veganized take on potatoes au gratin. It is a simple dish with a non-dairy bechamel sauce layered over slices of fresh potato. It’s a great starter or side to serve at your next holiday gathering and may even fool the family into eating some “bland vegan food.” I bet they’ll never know the difference between this and the traditional variation.
Let me know what you think of this gratin and what your favorite “cheesy” potato dish is!
Vegan Roasted Potato Gratin
1. Preheat oven to 400ºF.
2. Slice potatoes into 1/2-1/4-inch thick rounds. Spread slices evenly on greased or non-stick baking sheet.
3. Combine non-dairy milk, vegan butter, and garlic in a saucepan and place over medium-high heat.
4. Once butter has melted, mix in salt, pepper, nutritional yeast, and flour (one at a time). Whisk well to ensure there are no clumps.
5. Remove sauce from heat and pour over potato slices. Stir once or twice to ensure potatoes are all coated with sauce.
6. Place in the oven for 60 minutes.
7. Turn oven off and leave potatoes to set for about 10 minutes more. Remove from oven, let cool, and serve.
Also by Quincy: Hearty Vegan “Meat” and Ale Pie
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Photos: Quincy Malesovas