Vegan Potatoes au Gratin Recipe - Allrecipes.com
Vegan Potatoes au Gratin Recipe
  • READY IN 45 mins

Vegan Potatoes au Gratin

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 10, 2003

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 become a regular dish at our home.

 
Most Helpful Critical Review
Oct 09, 2008

I did not care for this recipe.

 

12 Ratings

Feb 14, 2008

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 time i sauted the onions with a little garlic and butter- again took an extra 45 minutes to cook. Both ways were delicious!

 
Feb 22, 2008

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

 
Dec 27, 2011

Loved by all.

 
Oct 10, 2006

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

 
Dec 10, 2014

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 for potatoes au gratin. Thank you for sharing this recipe, Krista!

 
Nov 28, 2014

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 it on a hot plate to melt the vegan cheese. Added to my menu for Thanksgiving this year. Will certainly use this recipe again.

 

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Nutrition

  • Calories
  • 322 kcal
  • 16%
  • Carbohydrates
  • 66.9 g
  • 22%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.6 g
  • 4%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 9.2 g
  • 18%
  • Sodium
  • 329 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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