Vegan Au Gratin
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!
Servings: 6 people
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.