• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Rhian's Recipes

  • About
    • Contact
    • Work With Me
  • Recipes
  • Subscribe
  • Thanksgiving/Christmas Recipes
  • Cookbook
  • Blogging Tips
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Subscribe
  • Thanksgiving/Christmas Recipes
  • Cookbook
  • Blogging Tips
×
Home » Recipes » Lunch & Dinner

Vegan Potato Dauphinoise Gratin (GF)

Last updated - July 15, 2021; Published - December 18, 2016 By Rhian Williams 20 Comments

Jump to Recipe Jump to Video Print Recipe
Potato dauphinoise in a white baking tray with a spoon lifting up a spoonful against a black background

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.

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:

  • 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:

mandoline slicer

measuring jug

baking paper

Vegan Potato Dauphinoise Gratin (GF)

Vegan Potato Dauphinoise Gratin (GF)

Vegan Potato Dauphinoise Gratin - golden brown and crispy on the top, with thin layers of velvety potatoes enveloped in a luxuriously creamy sauce.
3.72 from 60 votes
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: French
Keyword: vegan potatoes au gratin, vegan potatoes dauphinoise, vegan scalloped potatoes
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Servings: 4
Calories: 208kcal
Author: Rhian Williams

Ingredients

  • 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

Instructions

  • 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!

Video

Nutrition Facts
Vegan Potato Dauphinoise Gratin (GF)
Amount Per Serving
Calories 208
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

More Lunch & Dinner Recipes

  • Six gluten-free dinner rolls on a wire rack with a bite taken out of one
    Gluten-Free Dinner Rolls (Vegan + No Yeast)
  • A tofu burger with two patties, brown sauce, lettuce and tomato in a burger bun on a grey plate against a blue background
    Tofu Burger (Vegan + Gluten-Free)
  • Six vegan sausage rolls on a black slab
    Vegan Sausage Rolls (Gluten-Free)
  • A sliced loaf of gluten-free vegan Irish soda bread with raisins on a wire rack
    Gluten-Free Vegan Irish Soda Bread
  • Share
  • Tweet

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. jenna urben

    November 06, 2017 at 6:43 pm

    I've been wanting to try scalloped potatoes for a while now! Your recipe made my mouth water!!

    Reply
    • Rhian Williams

      November 06, 2017 at 10:42 pm

      Thank you so much! 🙂

  2. Sammy

    December 01, 2017 at 12:13 am

    5 stars
    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!

    Reply
    • Rhian Williams

      December 01, 2017 at 12:26 am

      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! 🙂

  3. Mel

    April 30, 2018 at 9:00 pm

    5 stars
    I've made this a few times now and my whole family loves it! It's a great go-to potato side dish!

    Reply
    • Rhian Williams

      April 30, 2018 at 9:53 pm

      Thank you!

  4. Jamie

    May 31, 2018 at 8:03 pm

    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 🙂

    Reply
    • Rhian Williams

      May 31, 2018 at 11:35 pm

      Yay so happy to hear that, thank you so much!

  5. Nancy Lewis

    March 09, 2019 at 2:59 pm

    5 stars
    I am such a fan or Rhian's recipes. They always work for me

    Reply
    • Rhian Williams

      March 09, 2019 at 3:46 pm

      Thank you so much, so happy to hear that!

Newer Comments »

Primary Sidebar

Potato dauphinoise in a white baking tray with a spoon lifting up a spoonful against a black background
Photo of Rhian Williams

Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

More about me →

Popular Recipes

  • Three vegan blueberry muffins with a bite taken out of one with a bowl of fresh blueberries in the background
    Vegan Blueberry Muffins (Gluten-Free)
  • A stack of oat flour pancakes topped with desiccated coconut and syrup on a blue plate
    Oat Flour Pancakes (Vegan + GF)
  • A loaf of coconut flour bread topped with sunflower seeds and poppy seeds with two slices next to it
    Coconut Flour Bread (Vegan + Gluten-Free)
  • Five vegan coconut flour pancakes stacked in a pile decorated with fresh raspberries and coconut flakes on a green plate against a grey background
    Vegan Coconut Flour Pancakes (Gluten-Free)
  • A loaf of oat flour bread with two slices
    Oat Flour Bread (Vegan + Gluten-Free)
  • A sliced vegan baked cheesecake topped with wild strawberries and strawberry flowers
    Vegan Baked Cheesecake (Gluten-Free)
  • A loaf of quinoa bread topped with seeds with two slices next to it
    Quinoa Bread (Vegan + Gluten-Free)

Footer

Potato dauphinoise in a white baking tray with a spoon lifting up a spoonful against a black background

↑ back to top

About

  • About
  • Privacy Policy & Disclosure
  • Copyright Notice

Newsletter

  • Subscribe for free updates

Contact

  • Contact
  • Work With Me

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 · Foodie Pro Theme On Genesis Framework ·