Vegan Potato Gratin Recipe (Dauphinoise) - Carlo Cao (2024)

This post is also available in: Deutsch

This vegan potato gratin is a delicious side dish. To make it you'll only need 8 ingredients and a little time, in less than 30 minutes it's ready to go into the oven.

This potato gratin is perfect to serve with vegan roast beef or this mushroom Wellington.

In case you prefer to serve it with something quick and easy to make I recommend pairing it with this chickpea cutlet or this oatmeal schnitzel.

Before you jump into the kitchen to make this recipe I recommend reading this blog-post carefully.

Ingredients

To make this vegan potato gratin you'll need the following ingredients:

• rosemary
• thyme
• onions
• potatoes
• vegan cheese (one that melts)
• vegan butter or olive oil
• garlic
• vegan cream (soy or oat cream work great)

See recipe card at the end of this blog-post for the quantities.

Instructions

So that you can understand the recipe perfectly, below is a brief visual explanation of each step of the recipe.

Using a mandolin, cut the potatoes into thin slices about 2-3 mm thick. Then place them in large bowl and set them aside.

In a frying pan, sauté onion, garlic, rosemary, and thyme until the onions are browned.

Then add the vegetable cream and paprika. Turn off the heat and remove the pan from the stove.

Next, add in the vegan cheese, adjust salt and pepper and mix well.

See Also

Recipes to Celebrate Imbolc - Awesome on 20Norwegian Lefse Recipe | How to make perfect lefsa every time11 Delicious Mabon Foods and Recipes Your Whole Family Will Love!Vegan Sugar Cookies Recipe for Christmas | Aline Made

Pour the cheese mixture oven the potato slices and mix until coated.

Grease a cast iron pan or a baking dish with olive oil and arrange the potatoes slices into the pan.

Top the potatoes with more thyme and pepper. Cover the pan with a tight layer of foil.

Bake for 40 minutes at 200 °C (400 °F), then remove the foil and bake for another 15 minutes until golden and crispy.

Make ahead option

This vegan potato gratin can be baked 1 day ahead. Allow it to cool down completely before covering it and placing it in the fridge.

Reheat the gratin in the preheated oven at 180 °C (360 °F) for 20 minutes until crispy and serve immediately.

Storage

You can store this potato gratin in the fridge for up to 2-3 days.

Place it in an air-tight container. Reheat it in the preheated oven at 180 °F (360 °F) for 20 minutes before serving it.

Substitutions

These are the ingredients that can be substituted:

• Vegan cheese - instead of vegan cheese, you can use the same amount of cashew parmesan. The recipe will turn out a little different but it will be delicious.
• Herbs - I love to use thyme and rosemary but you can use also oregano or tarragon.
• Vegan cream - use cashew cream instead. Add a handful of cashews and 1 tablespoon of olive oil to a blender, pour in 1 cup of water and blend until creamy and lumps free. The cream should be slightly thick, if not add more cashews. Use this instead of vegan cream.
• Vegan butter - use olive oil instead.

Variations

If you want you can give a little twist to this recipe. Here you have some ideas on how you can change this recipe to better suit your taste:

• Spicy - add chili pepper flakes to the sauce.
• Mushroom - add 1 cup of sliced portobello mushrooms along with the onions, garlic and herbs.
• Saffron - add ¼ teaspoon of saffron powder to the sauce.

Equipment

To make this recipe is useful to have a mandolin. The mandolin makes it much easier to slice potatoes. That said you can also use a super sharp knife.

To bake the potatoes I like to use a cast iron pan. If you don't have one you can just as well use a baking dish.

If you tried this recipe, let me know! Leave a comment, rate the recipe and don't forget to tag a photo with #vegaliciously or #carlocao on Instagram or Tiktok!

Pinterest

If you have Pinterest, feel free to pin the image below and follow me by clickinghere😌

📖 Recipe