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Vegan Potato Gratin (Easy) Recipe

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★★★★★

4.7 from 117 reviews

This easy vegan potato gratin offers a creamy, flavorful alternative to the classic dish by using plant-based ingredients like soy or almond milk, nutritional yeast, and white miso paste. Featuring starchy potatoes layered with fragrant herbs and a silky sauce thickened with potato starch, it is perfect for a comforting, dairy-free meal.

Ingredients

Scale

For the Sauce and Seasoning

  • 35 ml / 2½ tbsp olive oil, divided
  • 30 g / 2 tbsp vegan butter (or more olive oil)
  • 2 shallots, diced finely
  • 3 garlic cloves, diced finely
  • 1 sprig of fresh rosemary, leaves chopped small
  • 4 sprigs of fresh thyme, leaves only
  • 1½ tbsp / 18 g potato starch (or plain flour if gluten is not a concern)
  • 360 ml / 1½ cup soy, almond, or other plant milk
  • 2 tsp white miso paste (gluten-free if needed)
  • 2 tbsp nutritional yeast
  • Heaped ¼ tsp ground nutmeg, adjust to taste
  • Generous amount of black pepper, adjust to taste
  • ¾ tsp coarse salt (such as Maldon), adjust to taste

Potatoes

  • 750 g / 1.6 lb starchy potatoes (not waxy)

Instructions

  1. Prepare the Potatoes: Peel and slice the starchy potatoes into thin rounds to ensure even cooking and creaminess in the gratin.
  2. Sauté Shallots, Garlic, and Herbs: Heat half the olive oil and vegan butter in a 26 cm / 10 inch cast iron pan over medium heat. Add the diced shallots, garlic, chopped rosemary, and thyme leaves. Sauté gently until soft and fragrant, about 3-4 minutes, taking care not to brown the garlic.
  3. Make the Creamy Sauce: Sprinkle the potato starch over the sautéed aromatics and stir well to combine. Gradually pour in the plant milk while stirring continuously to avoid lumps. Add the white miso paste, nutritional yeast, ground nutmeg, salt, and black pepper and cook until the sauce thickens and becomes smooth, about 3-5 minutes.
  4. Layer the Potatoes: Arrange half of the sliced potatoes evenly in the pan over the sauce. Pour half of the sauce over the potatoes. Repeat the layering with the remaining potatoes and sauce, ensuring all potato slices are well coated and submerged to cook evenly.
  5. Cook the Gratin: Cover the pan with a lid or aluminum foil and cook over low heat for about 35-40 minutes, or until the potatoes are tender and the sauce is bubbly and thickened. Avoid using high heat to prevent burning the sauce or potatoes.
  6. Finish and Serve: Remove the lid and cook for another 5 minutes if you want to thicken the top layer slightly. Adjust seasoning to taste with extra salt and pepper and serve warm as a comforting vegan side or main dish.

Notes

  • POTATO STARCH: Can be substituted with plain flour if gluten is not a concern.
  • MISO PASTE: Use gluten-free miso varieties based on chickpeas, rice, or millet if needed.
  • PAN SIZE: The recipe is designed for a 26 cm / 10 inch cast iron pan but any similar oven-safe skillet will work.
  • For a baked variation, the gratin can be transferred to an oven-safe dish and baked at 180°C (350°F) for 40-45 minutes covered, then uncovered for 5-10 minutes to brown the top.

Keywords: vegan potato gratin, dairy-free gratin, vegan side dish, easy potato gratin, plant-based potato dish

Find it online: https://busyrecipe.com/vegan-potato-gratin-easy-recipe/