Au Gratin Potatoes Recipe

Potatoes: The main ingredient, providing the base for the dish.

Unsweetened almond milk: A dairy-free alternative to traditional milk, adding creaminess to the sauce.

Nutritional yeast: Adds a cheesy, umami flavor to the sauce without using dairy.

Olive oil: Used to sauté the garlic and add richness to the sauce.

Garlic: Provides a fragrant and flavorful base for the sauce.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the sauce.

When slicing the potatoes, aim for uniform thickness to ensure even cooking. A mandoline slicer can be particularly helpful for achieving consistent slices. This will help the potatoes cook at the same rate and result in a more cohesive dish.

• Potatoes - Substitute with sweet potatoes: Sweet potatoes provide a different flavor profile and are rich in vitamins and fiber.

• Unsweetened almond milk - Substitute with unsweetened soy milk: Soy milk has a similar consistency and neutral flavor, making it a good alternative for creamy dishes.

• Nutritional yeast - Substitute with vegan parmesan: Vegan parmesan can provide a similar cheesy flavor and texture.

• Olive oil - Substitute with coconut oil: Coconut oil can add a subtle sweetness and is a good fat alternative for cooking.

• Garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the dish well.

• Salt - Substitute with tamari: Tamari can add a rich umami flavor while also providing the necessary saltiness.

• Black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist to the dish.

• Allow the au gratin potatoes to cool completely at room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled potatoes to an airtight container. If you don't have a container large enough, you can use a baking dish covered tightly with aluminum foil or plastic wrap.

• Store the container in the refrigerator. The au gratin potatoes will keep well for up to 3-4 days.

• For longer storage, consider freezing. Place the cooled potatoes in a freezer-safe container or heavy-duty freezer bag. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container with the date so you can keep track of how long it has been stored. Frozen au gratin potatoes can last up to 2-3 months.

• When ready to reheat, if frozen, thaw the potatoes in the refrigerator overnight. This ensures even reheating and maintains the texture.

• Preheat your oven to 350°F (175°C). Transfer the au gratin potatoes to an oven-safe dish if they are not already in one.

• Cover the dish with aluminum foil to prevent the top from drying out. Bake for 20-30 minutes, or until heated through. If you prefer a crispy top, remove the foil during the last 5-10 minutes of reheating.

• Alternatively, you can reheat individual portions in the microwave. Place a portion on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, or until hot. Stir halfway through to ensure even heating.

• Oven Method: Preheat your oven to 350°F (175°C). Place the au gratin potatoes in an oven-safe dish. Cover with aluminum foil to prevent drying out. Heat for about 20-25 minutes, or until the potatoes are heated through. For a crispy top, remove the foil for the last 5 minutes of reheating.

• Stovetop Method: Place the leftover potatoes in a non-stick skillet over medium heat. Add a splash of unsweetened almond milk to keep them moist. Stir occasionally to ensure even heating. Cook for about 10-15 minutes, or until the potatoes are warmed through.

• Microwave Method: Transfer the au gratin potatoes to a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute increments until fully warmed.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover potatoes in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will help retain the crispy top layer.

• Double Boiler Method: Fill a pot with a couple of inches of water and bring to a simmer. Place a heatproof bowl with the au gratin potatoes over the simmering water, ensuring the bowl does not touch the water. Cover the bowl and heat for about 15-20 minutes, stirring occasionally, until the potatoes are warmed through.

• Oven: Used to bake the potatoes at a consistent temperature of 375°F (190°C) until they are tender and golden brown.

• Baking dish: A dish to layer the sliced potatoes and hold the sauce while baking.

• Saucepan: Used to heat the olive oil, cook the garlic, and simmer the almond milk mixture.

• Knife: Essential for thinly slicing the potatoes.

• Cutting board: Provides a stable surface for slicing the potatoes and mincing the garlic.

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

• Measuring spoons: Used to measure the olive oil, salt, and pepper accurately.

• Stirring spoon: Used to stir the sauce mixture in the saucepan.

• Garlic press: Optional, but can be used to mince the garlic more efficiently.

• Oven mitts: Protects your hands when placing the baking dish in and taking it out of the oven.

Pre-slice potatoes: Use a mandoline slicer to quickly and evenly slice the potatoes.

Preheat oven: Start preheating the oven before you begin prepping to save time.

Use garlic paste: Substitute minced garlic with garlic paste to save chopping time.

Batch cook: Double the recipe and freeze half for a quick meal later.

Microwave potatoes: Partially cook the potatoes in the microwave for a few minutes before baking to reduce oven time.