Vegan potato gratin (easy)

Vegan potato gratin (easy)

vegan potato gratin easy pan

Happy Wednesday everyone! Outside is truly miserable right now (yup, you guessed it – British speciality = rain) and as I know that some of you are probably in Thankgiving preparation mode, I decided that this calls for a super simple yet deliciously comforting dish. And if there is one food that signifies comfort almost across borders, it’s potatoes!

This dish is super easy to make and makes for a fantastic festive meal side or you could be like me and just attack it with a spoon as soon as it cools off enough not to burn your mouth.

I wanted it to be easy to make and suitable for people with nut allergies so while I already have a delicious vegan potato gratin recipe on my website, this one does not use any cashews and is made in a single skillet from the beginning to the end.

If you don’t own an oven safe skillet, don’t panic, you can use a pan for most of the steps and them simply transfer everything to an overn proof dish before baking. Just make sure you go for a dish that guarantees a similarily snug fit. For my bake I used a 26 cm or 10 inch cast iron pan.

Anyway, enough talking, let’s have a look at all the ingredients you need and a few simple steps that will get this dish on the table in front of you. Enjoy!

vegan potato gratin easy ingredients

vegan potato gratin easy potato prep

vegan potato gratin easy process 1

Start off by sauteeing shallots and garlic (and herbs) in some olive oil and vegan butter until soft and fragrant. Once done, remove them from the skillet – no need to wash it – and set aside.

vegan potato gratin easy process 2

Heat up a little more olive oil and vegan butter and once the latter has melted, add some potato starch. Whisk all of the three ingredients together and allow the starch to bubble gently for 60 seconds or so.

vegan potato gratin easy process 3

Next whisk in plant milk slowly and allow the mixture to come to a gentle simmer so that it thickens. Season with miso diluted in a bit of plant milk, nutritional yeast, nutmeg, black pepper and salt.

vegan potato gratin easy process 4

Return fried shallot and garlic mixture to the skillet, stir everything well and adjust the seasoning to your taste remembering that potatoe slices are unseasoned so be bold!

vegan potato gratin easy process 5

Finally arrange slighly overlapping potato slices on top of the sauce, leaving approximately a third of the slices visible above the liquid. Brush the exposed potatoes with olive oil, sprinkle the top with black pepper and a few more thyme leaves.

vegan potato gratin easy potato spiral

Bake in a hot oven until potatoes are fully cooked, all the excess liquid has evaporated and the top is golden brown.

vegan potato gratin easy top down

vegan potato gratin easy open

serves
6 as side
PREP
15 min
COOKING
45 min
serves
6 as side
PREPARATION
15 min
COOKING
45 min
INGREDIENTS
  • 35 ml / 2½ tbsp olive oil, divided
  • 30 g / 2 tbsp vegan butter (or more olive oil)
  • 2 shallots, diced finely
  • 3 garlic cloves, diced finely
  • 1 sprig of fresh rosemary, leaves chopped small
  • 4 sprigs of fresh thyme, leaves only
  • 750 g / 1.6 lb starchy (not waxy) potatoes
  • 1½ tbsp / 18 g potato starch*
  • 360 ml / 1½ cup soy, almond (or other plant) milk*
  • 2 tsp white miso paste
  • 2 tbsp nutritional yeast
  • heaped ¼ tsp ground nutmeg, adjust to taste
  • generous amount of black pepper, adjust to taste
  • ¾ tsp coarse salt (I used Maldon), adjust to taste
METHOD
  1. Preheat the oven to 200° C / 390° F no fan (or 180° C / 355° F on a fan setting).
  2. Heat up a large cast iron skillet on low heat, add a tablespoon of olive oil (15 ml) and a tablespoon of vegan butter (15 g).
  3. Once vegan butter melts, add shallots and sautee them on low heat until softened, then add garlic, chopped rosemary leaves and thyme.
  4. Sautee on low heat, stirring frequently, until garlic has softened (don’t let it brown) then remove them from the skillet and set aside.
  5. Wash the potatoes well, dry and slice evenly using a mandolin, on 3 mm / 1/8″ setting. If your potatoes have thick or very blemished skins, you may want to peel them first.
  6. Add another tablespoon of oil and vegan butter to the same skillet (no need to wash it).
  7. Once vegan butter melts, whisk in potato starch. Carry on whisking for 60 more seconds allowing the mixture to bubble gently.
  8. Gradually add plant milk (hold a splash of it back to dilute miso with) while whisking. Allow the mixture to come to a gentle simmer to thicken.
  9. Season with miso diluted in a splash of plant milk, nutritional yeast, nutmeg, black pepper and salt.
  10. Return fried garlic and shallot mixture to the skillet and give everything a good stir. Adjust the seasoning to taste remebering that potatoes have not been seasoned, so don’t be scared to overseason the mixture a little.
  11. Arrange partially overlapping potato slices in a circular pattern so that approximately a third of the slices is visible above the liquid. Brush the exposed potatoes with olive oil, sprinkle the top with black pepper and a few more thyme leaves.
  12. Cover the pan with a piece of kitchen foil and bake for 20 minutes.
  13. Remove the foil, carry on baking for 10 minutes then increase the temperature to 220° C / 428° F for the last 10-15 minutes or so. The dish is ready when potatoes are cooked through, all of the excess liquid has evaporated and the top is lightly golden.

NOTES
*PLANT MILK: if you prefer to make this dish even more indulgent, use vegan cream (like Oatly) instead of soy milk and skip the starch/flour.

*POTATO STARCH: if you don’t care about keeping this dish gluten-free, you can use plain flour instead.

*MISO PASTE: If gluten-free, seek out gluten-free miso paste. It is often based on chickpeas, rice or millet.

PAN SIZE: I used a 26 cm / 10 inch cast iron pan.

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NUTRITIONAL INFO
calories
207
10%
sugars
4 g
5%
fats
10 g
14%
saturates
2 g
8%
proteins
6 g
12%
carbs
24 g
9%
*per 1 out of 6 servings
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5.0
2 reviews, 8 comments
REVIEWS & QUESTIONS
so easy and so tasty, had this with our thanksgiving meal this year
    Ania
    Ania:
    Thanks so much, Robyn! I am so happy that found it easy and tasty at the same time. And thanks so much for taking the time to review, I really appreciate it. x Ania
Monica:
This recipe is very appealing as it is done all in one pan, delicious and makes a beautiful presentation. Also, it’s not difficult and you can improvise with some of the ingredients and you can even use whatever kinds of potatoes you have.
    Ania
    Ania:
    Thank you, Monica! I am so happy to hear that you enjoyed this dish and I really appreciate you coming back to leave this lovely review - thanks so much. x Ania
Teresa:
This looks amazing. I would love to make it for thanksgiving . If I don’t have a 12 inch skillet what could I use? Thank you!
    Ania
    Ania:
    Hi Teresa,
    I'm happy to hear that you are thinking of making this dish for your Thanksgiving dinner. In terms of the vessel, I actually used a 10 inch skillet but if you don't own one of that size either, simply sautee aromatics and make bechamel sauce in a frying pan and then bake the dish in a smiliar size baking dish - it does not have to be circular - you can arrange potatoes in parellel rows - as long as it fits everything snugly. Hope this helps and that you will enjoy it. x Ania
Sandi:
I’m not familiar with cornflour. Is that like cornstarch or corn meal? TIA
    Ania
    Ania:
    Hi Sandi, you mean under the process photos? Sorry, it's a typo, it's meant to say potato starch (as per the ingredients). To answer your question, cornflour (UK) is the same as cornstrach (US). Hpe this helps! Ania
Sue:
This looks beautiful! Thanks for the recipe.
    Ania
    Ania:
    Thank you, Sue and my pleasure :) Ania
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