This Vegan Potato Dauphinoise Gratin is the perfect rich and indulgent yet surprisingly healthy side dish: think tender potatoes enveloped in a velvety, creamy sauce.
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!
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.
This gratin is one of my favourite sides, and it goes really with other side dishes such as my:
- Apple Fig Walnut Rocket Salad
- Miso French Beans Brussels Sprouts and Walnuts
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:
Helpful tools to make this Vegan Potato Dauphinoise Gratin:
Vegan Potato Dauphinoise Gratin (GF)
- 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 ¼ cups) unsweetened almond milk (or sub unsweetened oat milk for nut-free)
- 1 heaped tablespoon cornflour (cornstarch)
- 2 tablespoons nutritional yeast
- 1 vegetable stock cube (ensure gluten-free if necessary)
- Salt + pepper, to taste
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- 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)
- Place the sliced potatoes in a large baking dish
- Heat up oil in saucepan and add onions once hot
- Fry on a low heat for around 10 minutes, until soft and slightly caramelised
- Measure out the almond milk, and add the cornflour to the jug or measuring container and mix very well until completely dissolved
- Add this almond milk + cornflour mixture, nutritional yeast, stock cube, salt + pepper and bring to a boil then turn to a low heat
- Keep stirring until the sauce has thickened
- Pour the sauce over the sliced potatoes
- Cover the dish with tin foil or baking paper and bake for around 30 minutes
- Take off foil or baking paper and bake for a further 15 minutes, until top is crispy and golden brown
- Best enjoyed immediately!
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I've been wanting to try scalloped potatoes for a while now! Your recipe made my mouth water!!
Thank you so much! 🙂
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!
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! 🙂
I've made this a few times now and my whole family loves it! It's a great go-to potato side dish!
This was absolutely delicious! I used unsweetened coconut milk and it turned out great! I will be experimenting using the sauce as a base in some of my casserole type dishes that we can longer have since eliminating canned soups from our diet. Thanks for a great recipe 🙂
Yay so happy to hear that, thank you so much!
I am such a fan or Rhian's recipes. They always work for me
Thank you so much, so happy to hear that!