Vegan Potatoes au Gratin Recipe

Potatoes: Thinly sliced to ensure even cooking and a tender texture.

Onion: Adds a sweet and savory flavor to the dish.

Unsweetened almond milk: A dairy-free alternative that provides creaminess without animal products.

Nutritional yeast: Adds a cheesy, nutty flavor to the sauce, making it a popular ingredient in vegan cooking.

Olive oil: Used to sauté the garlic and create the base for the sauce.

All-purpose flour: Helps to thicken the sauce, giving it a creamy consistency.

Garlic: Adds a fragrant and savory element to the sauce.

When making the sauce for your vegan potatoes au gratin, ensure you whisk the almond milk gradually into the flour mixture. This helps prevent any lumps from forming and results in a smoother, creamier consistency. Additionally, slicing the potatoes and onions uniformly ensures even cooking, giving you perfectly tender layers throughout the dish.

• Potatoes - Substitute with sweet potatoes: Sweet potatoes add a slightly sweet flavor and are rich in vitamins and fiber.

• Onion - Substitute with leeks: Leeks provide a milder, more delicate flavor compared to onions.

• Unsweetened almond milk - Substitute with unsweetened soy milk: Soy milk has a creamier texture and higher protein content, making it a good alternative.

• Nutritional yeast - Substitute with vegan parmesan: Vegan parmesan offers a similar cheesy flavor and can be found in most grocery stores.

• Olive oil - Substitute with coconut oil: Coconut oil provides a rich texture and can withstand high cooking temperatures.

• All-purpose flour - Substitute with cornstarch: Cornstarch is a gluten-free thickening agent that works well in sauces.

• Garlic - Substitute with shallots: Shallots offer a subtle garlic flavor with a hint of sweetness.

• Allow the Vegan Potatoes au Gratin to cool completely at room temperature before storing. This prevents condensation from forming, which can make the dish soggy.

• Transfer the cooled potatoes to an airtight container. If you have multiple layers, place a piece of parchment paper between each layer to prevent sticking.

• Store the container in the refrigerator. The Vegan Potatoes au Gratin will stay fresh for up to 4-5 days.

• For freezing, wrap the entire baking dish tightly with plastic wrap, followed by a layer of aluminum foil. This double-layer protection helps prevent freezer burn.

• Alternatively, you can portion out the potatoes into individual servings and place them in freezer-safe containers or resealable plastic bags. Label each container with the date for easy tracking.

• When ready to reheat, thaw the Vegan Potatoes au Gratin in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. If reheating from frozen, it may take an additional 10-15 minutes.

• For a quicker option, you can reheat individual portions in the microwave. Place the potatoes in a microwave-safe dish, cover with a microwave-safe lid or plate, and heat on medium power for 3-5 minutes, stirring halfway through.

• If the sauce appears too thick after reheating, add a splash of unsweetened almond milk and stir to reach the desired consistency.

• Garnish with fresh parsley or your favorite herbs before serving to add a touch of freshness and color.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover potatoes au gratin to an oven-safe dish.
  3. Cover the dish with foil to prevent the potatoes from drying out.
  4. Bake for 20-25 minutes, or until heated through. Remove the foil for the last 5 minutes to crisp up the top layer.

• Microwave Method:

  1. Place a portion of the potatoes au gratin in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and continue microwaving in 1-minute intervals if needed.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or vegan butter to the skillet.
  3. Place the leftover potatoes au gratin in the skillet, spreading them out evenly.
  4. Cover the skillet with a lid and cook for 5-7 minutes, stirring occasionally, until heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the potatoes au gratin in the air fryer basket in a single layer.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for doneness and continue air frying in 2-minute intervals if necessary.

• Oven: Used to bake the potatoes au gratin at the specified temperature.

• Saucepan: Used to heat the olive oil and cook the garlic, as well as to prepare the sauce.

• Whisk: Essential for gradually whisking in the almond milk to ensure there are no lumps in the sauce.

• Baking dish: Used to layer the potatoes and onions and to bake the entire dish.

• Aluminum foil: Used to cover the baking dish for the initial baking period to ensure the potatoes cook evenly.

• Knife: Necessary for thinly slicing the potatoes and onions.

• Cutting board: Provides a safe surface for slicing the potatoes and onions.

• Measuring cups: Used to measure the almond milk and nutritional yeast accurately.

• Measuring spoons: Used to measure the olive oil and flour accurately.

• Garlic press: Optional but useful for mincing the garlic quickly and efficiently.

• Mixing spoon: Used to stir the sauce and ensure all ingredients are well combined.

• Spatula: Useful for spreading the sauce evenly over the layers of potatoes and onions.

• Serving spoon: Used to serve the finished dish.

Pre-slice ingredients: Use a mandoline slicer to quickly and uniformly slice the potatoes and onions.

Make sauce ahead: Prepare the sauce in advance and store it in the fridge for up to two days.

Use a food processor: Mince the garlic and slice the onions using a food processor to save time.

Layer efficiently: Arrange your potatoes and onions in the baking dish while the sauce is thickening to streamline the process.

Cover tightly: Ensure the foil is tightly sealed to speed up the initial baking time.