Vegan Potatoes au Gratin

Vegan Potatoes au Gratin

10

"A vegan version of a popular dish that non-vegans will enjoy."
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Ingredients

45 m servings 322 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 66.9g
  • 22%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and place in a 9 x 13 inch baking dish.
  3. Meanwhile, in a small saucepan over high heat, boil 2 tablespoons of broth. Reduce heat to low. Stir in flour, seasoning salt, pepper, mustard and nutmeg. Gradually add soy milk, stirring constantly until thickened. Stir in half of the soy cheese. Stir constantly until cheese is melted. Pour over potatoes.
  4. In a small bowl combine the remaining broth and the bread crumbs. Spoon evenly over potatoes. Top with remaining soy cheese. Sprinkle with paprika.
  5. Bake in preheated oven for 20 minutes.

Reviews

10
  1. 12 Ratings

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Most helpful positive review

I loved these potatoes! I split it and made two small batches one with soy products for myself, one with dairy products for my husband. We were both very happy with the results. This is going to...

Most helpful critical review

I did not care for this recipe.

I loved these potatoes! I split it and made two small batches one with soy products for myself, one with dairy products for my husband. We were both very happy with the results. This is going to...

I've made this twice. The first time exactly as the recipe is written- it was great, except it took an extra 45 min to cook. Most likely the potatoes where just too thickly sliced. The second...

I did not care for this recipe.

This was pretty good. It wasn't very crunchy on top, though. Next time I would use regular bread crumbs. My husband loved it.

Loved by all.

Great! A crazy mess to make but it turned out quite good.

It was delicious! I substituted sweet white rice flour because I'm gluten free and mustard seed because I didn't have any dry mustard. I will definitely make this again next time I'm in the mood...

I love the recipe. It was simple with easy to follow instructions. I added rosemary and thyme and it was a huge success. I boiled the potatoes longer and didn't bake the dish in the end but left...

Very nice. I didn't boil the potatoes but sliced and placed in the pan, then poured the sauce over. Since I did that, I had to bake about an hour and a half, but to me it was worth it since I ...