Thanksgiving is right around the corner you guys! While I was going through all my thanksgiving recipes I realized, I need the best vegan au gratin potatoes on here. Creamy, cheesy and so freaking comforting. This recipe is so dang easy and makes enough to feed the whole family. I promise, once you try them, they will be a permanent fixture on you fall and winter holiday tables.
What You Need For These Cheesy Vegan Potatoes:
- Yukon Gold Potatoes: They are less starchy and hold their shape better than russets.
- Vegan Butter and Flour: This is what thickens the casserole.
- Garlic and Onion: Which makes this delicious and makes your whole house smell incredible.
- Oat Milk and Vegan Heavy Cream: I used Country Crock Plant Cream.
- Vegan Cheeses: I like to use a combination of cheddar and parmesan style.
I love mashed potatoes and I usually make sure they are part of every holiday meal. But these are seriously the best vegan au gratin potatoes and they knock everyone’s socks off. Every time. My family now tells me, if we have to pick one potato dish, this au gratin is it. These potatoes are honestly very take very little work to make too. Slice the potatoes, you can use a mandolin if you have one, or just slice super thin with a knife. Then make the cheese sauce. Mix it and pour into a baking dish. Bake and serve!
Why Should You Make This Perfect Vegan Thanksgiving Side Dish?
- Well, first, it is outrageously yummy.
- It is super, duper easy to make.
- The potatoes are so cheesy and will melt in your mouth.
- These will replace mashed potatoes in your heart.
- This dish is so cozy and comforting.
Check out some of my other vegan thanksgiving favorites, like Vegan Roast “Beef”, Vegan “Chicken” and Veggie Cobbler, Vegan Corn Casserole, Vegan “Honey” Butter Dinner Rolls, Vegan Green Bean Casserole, Vegan Apple and Root Veggies Stuffing!
The Best Vegan Au Gratin Potatoes
Ingredients
- 2 Pounds Yukon gold potatoes
- 1/4 Cup Vegan butter, I used Country crock plant butter
- 4 Cloves Garlic, finely chopped
- 1 Cup Sweet onion, diced
- 3 Tablespoons All purpose flour
- 2 Cups Non-dairy milk, unsweetened I used oat milk
- 1/2 Cup Vegan heavy cream, I used Country Crock Plant Cream*
- 1 1/2 teaspoons Salt
- 1/4 teaspoon Black pepper
- 1/8 teaspoon Nutmeg
- 8 Ounces Vegan cheddar style shreds, I used Violife
- 1/2 Cup Vegan parmesan, divided
Instructions
- Preheat the oven to 350 degrees(F).
- Slice your potatoes super thin, I like to use a mandolin, but if you don't have one, slice them thin with a knife.
- In a large pot, heat the vegan butter on medium high. Once the butter has melted, add the garlic and onion.
- Sauté, reducing heat as needed, until the onions are translucent. About 3-4 minutes.
- Add the flour to the pot and mix until fully combined with the butter. Let sauté for another minute.
- Pour the milk and cream into the pot and whisk to combine, making sure there are no lumps of flour left. Add the salt, pepper and nutmeg, whisk again.
- Bring to a simmer, reduce heat to medium low and continue to simmer until the sauce is thick and coats the back of a spoon.
- Add the cheddar and half the parmesan to the pot. Whisk until the cheeses have fully melted and the sauce is nice and thick.
- Pour the sliced potatoes into the pot and toss to completely and evenly coat the potatoes in the sauce.
- Pour the potatoes and all the sauce into a 9×13 inch baking dish. Smooth out. Sprinkle the rest of the parmesan over the top of the potatoes. Cover with foil.
- Bake for 1 hour then uncover and bake for another 20 minutes.
- Let cool for 5 to 10 minutes before serving. It will look a little liquidy when you pull it out of the oven but will thicken when it cools a bit.
Video
Notes
Nutrition
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