Vegan Au Gratin is an indulgent plant-based scalloped potatoes recipe with rich, luxurious flavor, tender potatoes, and comforting herbs and spices. Serve as a side dish year round!
I'm a bit of a potato fanatic. After all, potatoes are SO versatile. I make a big batch of roasted breakfast potatoes every week, and I love preparing a tofu steak or other vegetable main with a side of mashed potatoes. With Mother's Day just around the corner, I wanted to share this decadent Vegan Au Gratin, which makes a lovely plant-based side dish for any spring party! But the good news is, you can enjoy this dish year round!
Ingredients
- Potatoes: Yukon gold potatoes are best here!
- Olive oil
- Shallots: You can sub an onion if you prefer.
- Garlic cloves: Lots of 'em! Add even more if you'd like. I used 6 fat garlic cloves.
- All-purpose flour: Sub gluten-free flour if needed.
- Vegan butter: Great for that rich, buttery flavor, however you can sub additional oil if preferred.
- Fresh rosemary: Not essential, but really adds a cozy, herbal flavor.
- Soy milk: Or your non-dairy milk of choice.
- Vegetable broth
- Nutritional yeast: Adds irresistible cheesy flavor!
- White miso: For rich, umami taste.
- Dijon
- Spices: Salt, freshly ground black pepper, and red pepper flakes.
How to Make Vegan Au Gratin
Preheat oven to 350F. Lightly grease a round or square baking dish.
1. Prep potatoes. Rinse and dry potatoes, then slice into ⅛-inch rounds. Peel and mince shallot and garlic.
2. Cook aromatics. Warm olive oil in skillet over medium heat, add shallots and garlic, reduce heat to low, then sauté for a few minutes. Be careful not to burn garlic.
3. Whisk together sauce. While aromatics are cooking, mince the rosemary. Then add the flour, vegan butter, and rosemary to the skillet. Whisk to combine. Slowly add milk and broth, continuing to whisk. Bring the mixture to a bubble, then simmer.
Add nutritional yeast, miso, dijon, salt, pepper, and chili flakes. Whisk to combine, then turn off the heat.
4. Assemble. Add ⅓ of the potatoes to the baking dish, then scoop ⅓ of the sauce over top. Repeat this process twice more.
5. Bake. Cover pan tightly with foil and bake for 45 minutes. Carefully remove the foil and cook an additional 35 minutes, or until potatoes are fork tender and the top is golden brown. If you'd like you can broil 3-4 minutes for an extra crispy top. Let cool 5 minutes before serving. The liquid will continue to absorb and thicken while cooling.
Chef Tips
- Use Yukon gold potatoes: They have the best buttery flavor for this recipe!
- Slice potatoes thin: Use a sharp knife and carefully slice the potatoes ⅛-inch thick. This ensures the potatoes get nice and tender and cook evenly.
- Use neutral, unsweetened plant-based milk: I prefer unsweetened soy milk for this recipe. Avoid an overly "nutty" milk like almond milk. Pea protein milk or oat milk are other good choices.
Frequently Asked Questions
If meal prepping, you can make this recipe up to 2 days in advance. Reheat in the oven at 350F for 30 minutes before serving.
Yes! If you wish to add a bit of extra cheesy texture and flavor, simply sprinkle some shredded vegan cheese on top of each layer while assembling.
Of course! Use gluten-free flour and make sure to use a gluten-free miso.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for 3-4 days. You can freeze this recipe for up to 3 months, but keep in mind that the texture may change. Thaw in the fridge before reheating in the oven. I like to reheat Vegan Au Gratin in the toaster oven, covered in foil, at 350F for 30 minutes, or until warm all the way through.
More Vegan Side Dishes!
- French Style Potato Salad
- Air Fryer Red Potatoes
- Briam Recipe (Greek Roasted Vegetables)
- Roasted Garlic Rosemary Mashed Potatoes
- Roasted Sweet Potatoes and Cauliflower with Spicy Tahini Sauce
- Harissa Roasted Carrots
📖 Recipe
Vegan Au Gratin
Ingredients
- 3 pounds Yukon gold potatoes
- 3 tablespoons olive oil
- 2 shallots
- 6 garlic cloves
- ¼ cup all-purpose flour
- 2 tablespoons vegan butter
- 1 tablespoon fresh rosemary
- 2 cups soy milk or other non-dairy milk
- 1 cup vegetable broth
- ⅓ cup nutritional yeast
- 2 tablespoons white miso
- 1 teaspoon dijon
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
Instructions
- Preheat oven to 350F. Lightly grease a round or square baking dish.
- Wash and dry the potatoes, then slice them into ⅛-inch rounds. Peel and mince the shallot and garlic.
- Warm olive oil in a skillet over medium heat. Add shallots and garlic, lower heat, and cook for a few minutes.
- While cooking, mince the rosemary. Then add flour, vegan butter, and rosemary to the skillet. Heat on low while whisking the mixture together. Once combined, add the milk and broth slowly while continuing to whisk. Bring the mixture to a bubble, then reduce heat to a simmer. Add nutritional yeast, miso, dijon, salt, pepper, and chili flakes. Whisk to combine, then turn off the heat.
- Add ⅓ of the potatoes to the baking dish, then scoop ⅓ of the sauce over top. Repeat this process twice more. Cover tightly with foil and bake for 45 minutes. Carefully remove the foil and cook an additional 35 minutes, or until potatoes are fork tender and the top is golden brown. If you'd like you can broil 3-4 minutes for an extra crispy top. Let cool 5 minutes before serving. The liquid will continue to absorb and thicken while cooling.
