Vegan Potato Dauphinoise Gratin (GF)

Vegan Potato Dauphinoise Gratin (GF)

This Vegan Potato Dauphinoise Gratin is the perfect rich and indulgent yet surprisingly healthy side dish.

Vegan Potato Dauphinoise Gratin (GF)

What I love about this Vegan Potato Dauphinoise Gratin (you may call it potato casserole or scalloped potatoes in your part of the world!) is that it really gives you the best of both potato-side-dish worlds. A golden brown, crispy top hides layers of velvety potatoes enveloped in a luxuriously creamy sauce. 

It’s easy to make too – just make your sauce, slice your potatoes, arrange them in a baking dish, pour over the sauce and pop in the oven! 

Vegan Potato Dauphinoise Gratin (GF)

I decided to use new potatoes in this recipe, as their slightly harder, waxy texture ensures they don’t turn into an unappetising mush whilst baking under all that creamy sauce. 

The sauce comes together really quickly and couldn’t be easier to make – just fry off some onions or leeks in a little oil, then add unsweetened almond milk (or oat milk for a nut-free version), nutritional yeast (for a cheesy flavour), and some seasonings to taste.

Then just use some cornflour to thicken the sauce. It’s important that you dissolve the cornflour well in the almond milk before adding to the hot pan, as otherwise it will clump up instead of being distributed evenly. 

What’s so refreshingly quick and easy about this recipe compared to lots of other potato-based dishes, is that you don’t have to boil or even peel the potatoes first.

Just thinly slice them and pour over enough sauce to cover – this means they’ll be able to cook in the sauce in the oven, whilst the top will simultaneously crisp up. 

Vegan Potato Dauphinoise Gratin (GF)

This gratin is one of my favourite sides, and it goes really with other side dishes such as my: 

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Check out this short video here to see me making this Vegan Potato Dauphinoise Gratin:  


5 from 1 vote
Vegan Potato Dauphinoise Gratin (GF)
Vegan Potato Dauphinoise Gratin (GF)
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Vegan Potato Dauphinoise Gratin - golden brown and crispy on the top, with thin layers of velvety potatoes enveloped in a luxuriously creamy sauce.
Course: Main Course, Side Dish
Servings: 4
Calories: 208 kcal
  • 500 g (17oz) new potatoes or any waxy potatoes
  • 2 tablespoons olive oil (or sub vegetable or rapeseed oil)
  • 1 onion, finely sliced
  • 500 ml (2 1/4 cups) unsweetened almond milk (or sub oat milk for nut-free)
  • 1 heaped tablespoon cornflour
  • 2 tablespoons nutritional yeast
  • 1 vegetable stock cube (ensure gluten-free if necessary)
  • Salt + pepper, to taste
  1. Preheat oven to 180 degrees (350 degrees)
  2. Slice potatoes either using a mandoline, the slicer setting on a food processor, or very thinly slice them by hand (no need to peel them)

  3. Place the sliced potatoes in a large baking dish
  4. Heat up oil in saucepan and add onions once hot
  5. Fry on a low heat for around 10 minutes, until soft and slightly caramelised
  6. Measure out the almond milk, and add the cornflour to the jug or measuring container and mix very well until completely dissolved

  7. Add this almond milk + cornflour mixture, nutritional yeast, stock cube, salt + pepper and bring to a boil then turn to a low heat

  8. Keep stirring until the sauce has thickened

  9. Pour the sauce over the sliced potatoes
  10. Cover the dish with tin foil or baking paper and bake for around 30 minutes
  11. Take off foil or baking paper and bake for a further 15 minutes, until top is crispy and golden brown
  12. Best enjoyed immediately!

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9 thoughts on “Vegan Potato Dauphinoise Gratin (GF)

  1. I have made this recipe twice already and have recommended your recipe to everyone I can!
    I adapted this to be onion and garlic free (I substituted the green tips of spring onions over regular onion and used onion free, garlic free stock cubes)

    I also recently used the sauce in this recipe to make a gluten free, vegan chickpea “tuna” bake which was amazing.

    This is so easy and delicious, I am definitely making a double batch to take to Christmas lunch this year!

    1. Hi! So happy to hear that, and thank you for sharing your substitutions. I’ve also made an onion- and garlic-free version of this using fennel instead, which worked well (also easier to digest!). Your tuna bake sounds delicious too! Thank you for your feedback! 🙂

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