Even though we may not be using the traditional ingredients of heavy cream, milk and a variety of cheeses, we have created a dish that is pretty close! Getting this recipe right was kind of a struggle. Step 3. Easy to make, healthy and beyond delicious! I’ve gotten many requests to veganize my classic scalloped potatoes au gratin recipe and i challenged myself to make it WFPB compliant without using any oil. Your email address will not be published. Then repeat with another layer of potato, … Easy to make, healthy and beyond delicious! Albeit one that’s elevated, made beautiful, and completely vegan! They included Yukon Gold, Dutch Cream, Yellow Finn, German Butterball, Carola, Nicola, and Alby’s Gold. Please leave a comment and a star rating below and share your pictures with me on social media. Add thyme, yeast, salt and pepper to taste. In place of dairy cream, we have picked to use unsweetened 100% pure coconut cream. Vegan potato gratin with rosemary and leeks, topped with a soft cashew crust, specifically. No Dairy, No Nuts, No nutritional Yeast! Our creamy vegan au gratin potatoes is a classic side dish that’s made with whole foods. Put the next layer with sweet potato, then onion and salt and peppar. Add the flour and cook gently for a couple of minutes. This is also great for those that have a nut allergy. (Refer to image further up in the recipe.). Pour a little sauce into the base of your dish and spread evenly. I would love for you to leave a comment and rating below. Sauté for a few minutes until they start to soften. Vegan Oil-free Au Gratin Potatoes December 29, 2018 by Trish Hall 16 Comments You can enjoy these creamy and cheesy Oil-Free Au Gratin Potatoes without worrying about the ill effects of dairy cream or cheese. I’ve tried to make this recipe as approachable as possible, eliminating all the layering of the potatoes and sauce, as well as creating a full bechamel sauce that can sometimes fail! Once you've put through all the potatoes, add them to the saucepan and give it a good stir, making sure to cover all the potatoes with some of the sauce. So please be careful when using it. Potato gratin is one of those dishes that is simple to make, but the results are fantastic and so rewarding. We found that this size worked best for the number of ingredients we have utilized. Cheesy, creamy potato casserole AKA Scalloped Potatoes OR Potatoes Au Gratin This recipe is amazing, still can’t believe the coconut cream doesn’t make this dish taste like coconut! For those of you who like to know how recipes come about, let me tell you a bit about this one... Around the time that I posted my Healthy Vegan Alfredo recipe and my super cheesy Best Vegan Stovetop Mac and Cheese, I came across America's Test Kitchen's recipe for Modern Cauliflower Gratin. Eat it with your Sunday roast or your Christmas dinner. It's gluten and dairy-free, and filled with nutritious ingredients. Drain potatoes from the boiling water and add to a high-powered blender with garlic cloves, remaining … Headaches, nausea and feeling generally meh were not a happy eating experience. Well, this one is a bit of a triumph! Remove lid, and carefully place the pan into the oven. Pour a little sauce into the base of a buttered casserole dish, layer in sliced potatoes and pour over the rest of the sauce. Try My Creamy Vegan Scalloped Potatoes Recipe! Learn how your comment data is processed. Continue cooking for 1 minute. The potatoes are soft, but still intact, and the whole dish has a Creamy Vegan Cauliflower Bake (7 Ingredients), A beautiful salad – from simple green, or, Steamed vegetables tossed in olive oil, salt and pepper, Bread (best part is when you dip it in the sauce that the potatoes are cooked in), 1 sprig fresh rosemary or 1 tbsp dried rosemary, finely chopped, 1 kilo (2.2 pounds) yellow flesh potatoes (we used Dutch Cream), peeled and washed. Easy Vegan Potato Bake This Potatoes au Gratin is really very easy to make. Add 4 cloves minced garlic and sauté until garlic is fragrant and translucent (do not brown.) Nutritional information should be considered an … The main part of this recipe is the wonderful potatoes and a full kilo (2.2 pounds) of them. And its ready in 40 minutes. What I love about this … Put one layer of potato, then one layer of onion and then salt and peppar in an oven tray. Stir in half of the soy cheese. They do work best for this type of dish if you are layering the potatoes with the sauce. Pat dry and coat your baking dish and the leek halves with 1 tablespoon of vegan butter. Sizzle some sausages and dip them in its creamy goodness or let it shine as a main dish with a crunchy green salad alongside. After 20 minutes, remove the baking paper by peeling it back and return the gratin back to the oven to bake for a further 20 minutes. Add remaining 1/4 cup olive oil and nutritional yeast, stirring again just until well mixed. Cook until leeks are soft, 7 to 8 minutes. In a small skillet or saucepan, heat 2 tbsp vegan butter or olive oil over medium heat. Remove the lid and cook for a further 20 minutes until the potatoes are fork tender and the sauce is browned and bubbly. Creamy Forager Project Butter and cheese melted over thinly sliced potatoes, this warm dish is the perfect addition to any meal on a cold day. Your email address will not be published. Drain and place in a 9 x 13 inch baking dish. In the recipe instructions, you state to slice potatoes to 3cm thickness. If you’re wondering what dauphinoise is, it’s basically like a potato gratin. It is creamy, cheesy, savoury and comforting and it works perfectly in this simple vegan potato gratin! However, if this is your only option, please be careful to cut the side of the potato that is facing down on the chopping board flat to create an even surface so that the potato doesn’t wobble around when slicing. My Granny would be proud! Was this to be 3mm instead? In todays video I show you how to make my favourite side dishes, dauphinoise potatoes aka potato gratin. Or simply make your own! And I present it very formally because I have to make a fuss somehow. Potato and Mushroom Gratin [Vegan] Vegan Serves 6 Advertisement Ingredients 4 tablespoons extra virgin olive oil, divided 1 ¼ pounds Portobello mushrooms, gills scraped off, … Heat the olive oil in a frying pan. Add the drained cashews to a blender or food processor, along with the garlic, coconut milk, nutritional yeast, lemon juice, vegetable broth, nutmeg, cayenne, and salt. It’s a creamy, cheesy casserole perfect alongside soups, crusty bread, and more! Thanks for picking it up! This is a major comfort-food dish and about to become a staple in my home. Sizzle some sausages and dip them in its creamy goodness or let it shine as a main dish with a crunchy green salad alongside.Â. Required fields are marked *. Grease an oven proof dish with a generous amount of olive oil and preheat the oven to 200° C / 390° F (no fan). It’s great how you can still achieve the creaminess that the coconut adds without the coconut flavour . This one takes 10 minutes on the hob and then is just bunged into the oven to get on with the job – excellent! Meanwhile, in a small saucepan over high heat, boil 2 tablespoons of broth. If I’m using the base sauce for other dishes I might also add some Dijon mustard or a dash of sriracha, maybe some soy sauce. Note: we believe that your email inbox is a sacred place and promise to never misuse your information or send you spam. Thinly sliced potatoes and zucchini make this vegan and gluten free potato and zucchini gratin. A rich and creamy vegan potato gratin that makes the perfect side dish for any occasion. Pour over the remaining sauce, ensuring all the potatoes are covered. It would make the perfect addition to a vegan thanksgiving or christmas feast. A gratin is typically known to use a shallower baking tray. Place a lid or a large sheet of foil onto the pan. Follow [me on Pinterest, Facebook,Twitter and Instagram where I share recipe ideas, links to vegan events and articles and where I natter on about my favourite subject – vegan food! SO happy to hear you loved it, Roberta! Pour half of the sauce mixture over half of the potatoes in the casserole dish. Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them! Gradually add the milk, stirring constantly to avoid lumps. Rosemary is a good replacement for thyme and smoked garlic gives a lovely depth to the flavour. Add flour, cook gently then add milk and stock gradually, stirring thoroughly. Slightly waxy potatoes would be ideal for this recipe. If you want to go that extra mile, tag us on Instagram, or share your photo of the recipe on Pinterest. Serve it with: It’s also fabulous as a Christmas side dish and, if you are looking for more vegan Christmas recipes ideas, check out all my Vegan Christmas Recipes, collected together in one place! I chose a round quiche pan, but this would be stunning lined up in a square or rectangular pan shingled like dominoes. You need only prepare the vegetables (Potatoes, … Cover and cook for 20 minutes in the preheated oven. Spoon half the potato mixture into prepared dish; sprinkle with half of the leek and mushroom mixture, half of the vegan feta cheese (if using). in this Potato Gratin. Two of my children are mildly dairy intolerant and they avoided large helpings of anything with a dairy cheese sauce involved in our pre vegan days. Eat it with your Sunday roast or your Christmas dinner. Add the thyme, nutritional yeast and salt and black pepper to taste. Learn how your comment data is processed. Your email address will not be published. In this dish, you need a good quality plant-based milk that has a creamy, neutral taste. Reduce the heat and simmer, stirring until the sauce thickens. use your favourite plant milk if you are avoiding soya. In this case, I peeled them. In a food processor with the slicing attachment, slice the potatoes to around a 3mm (0.12 inches) thickness. We’ve updated it now. Oh how I love a quick side dish! I once cut myself on one and have not used one since (luckily it wasn’t mine). Tag @theminimalistvegan on Instagram and follow us to see the latest! This vegan potato gratin is rich, creamy, and satisfying – the perfect addition to any Thanksgiving table. You can serve it with: Or if you’re like us, you just eat a big few scoops on its own! This is a delicious comfort food recipe! Super quick and easy to make. We blended some cashews with our Cheesy Garlic Butter Blend to replace the dairy cheese in the original recipe – it is downright DIVINE – and a simple mixture of apple cider vinegar and non-dairy milk creates the most perfect vegan … Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them! This fool-proof method will have you enjoying your gratin in no time. Eat it with your Sunday roast or your Christmas dinner. Add the finely sliced onion and fry gently for 5 minutes until soft. 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