Vegan potato casserole | Creamy & savory

60 Minuten
30 Minuten

4.6 (9)

Vegan potato casserole | Creamy & savory
Melanie Seyfarth
Melanie Seyfarth

Inhalt

    A creamy vegan potato casserole to fall in love with! Potatoes have never tasted this good!

    Nährwerte pro Portion

    Ergibt 4 Portionen
    Kalorien 439
    Kohlenhydrate 54 g
    Fette 23 g
    Fiber 6 g
    Protein 8 g

    ZUTATEN

    Portionen
    • 0.25 kg potatoes (mostly waxy) OR 500 g potatoes and 500 g other vegetables such as broccoli
    • some oil for greasing the dish
    • 12.5 g vegan cheese 
    • 0.25 tbsp vegan butter

    • For the sauce

    • 0.25 tbsp vegan butter or oil
    • 0.25 onion
    • 0.5 garlic cloves
    • 62.5 ml soy milk 
    • 62.5 ml soy cream or homemade cream substitute*
    • 12.5 g vegan cheese 
    • 0.25 heaped tsp salt 
    • 0.25 tsp thyme
    • 0.125 tsp paprika powder (smoked)
    • pepper

    • Notes

    • Missing an ingredient? No problem! In the recipe, you'll find alternatives to the ingredients listed here in a substitution table!
    • You can also prepare your vegan potato casserole without milk & cream and use vegetable broth instead.

    Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.

    Zubereitung

    1
    Preheat your oven to 200°C top and bottom heat and grease a large casserole dish with some oil.
    2
    Wash the potatoes and use a mandoline or vegetable slicer to slice them very thinly. Ideally, they should be only 1-2 mm thick. If you can't slice them that thinly, or don't have a slicer and need to cut the potatoes by hand: Don't worry, the casserole will still be delicious; it will just need a little longer in the oven.
    3
    If you're using broccoli or another vegetable, you can also wash it, peel it if necessary, and cut it into small pieces.
    4
    Now it's time to make the sauce: Finely dice the onion and garlic, and sauté the onion in the vegan butter over medium heat. Add the garlic briefly (caution: it burns quickly)
    5
    Now pour the soy cream and soy milk into the pot and stir in the cheese.
    6

    Warm the sauce while stirring so that the cheese melts, and season the sauce with salt, pepper, paprika powder, and thyme. It should not boil.

    Important: The sauce needs to taste very intense, almost overly salty, because the potatoes absorb a lot of salt.

    7
    Now layer the casserole like a lasagna: Spread a thin layer of sauce over the bottom of the casserole dish. Place your potato slices and, if applicable, the other vegetables on top, slightly overlapping. Add another thin layer of sauce. Not every potato slice needs to be covered with sauce each time, don't worry. Continue like this until you have used all the ingredients. Try to finish with a layer of sauce!
    8
    Mix the cheese with 1 tbsp melted butter (this makes it turn out really well later) and sprinkle this mixture over the casserole.
    9

    Bake your gratin in the oven for about 60 minutes. The exact time depends on your oven and the thickness of your potatoes. If the casserole gets too dark (after about 30 minutes in my oven), you can cover it with some aluminum foil.

    10
    Test whether your casserole is done by inserting a fork into a potato. If it is still hard, your lunch needs a little more time.
    11

    As soon as the gratin is done, you can take it out of the oven and let it rest for 10 minutes. During this time, the casserole “sets”: It becomes even creamier and cools down enough that you (hopefully) do not immediately burn your mouth while eating. If you like, you can garnish your (vegan) potato casserole with spring onions, thyme, and freshly ground black pepper. Enjoy!

    Recipe Note

    A creamy vegan potato casserole should not be missing from any recipe collection. And if you’re still looking for a delicious and easy potato gratin recipe, you’ve definitely come to the right place.


    Potato casserole | Vegan & exactly to your taste

    At Vetain, we believe that a recipe should suit you and your lifestyle, which is why we develop recipes that are simple, vegan, and flexible. No frills, just lots of love.

    You can adapt a vegan potato casserole to suit your preferences: Just potatoes, or would you like a little more vegetables? Do you like your potato casserole without cream, with plant-based cream, or do you even make the sauce for your vegan potato gratin from cashews? If you can’t stand garlic, feel free to leave it out, or if you’re a garlic lover, you can even double the amount. I think you know what I’m getting at: Feel free to make this potato casserole (vegan) recipe your own.

    If you adapt our vegan potato casserole recipe to suit your preferences, feel free to send us a photo and tell us about your favorite creations - we’re excited to see what you make with our casserole.


    Vegan potato casserole with vegetables

    If you haven’t had your “5 a day” (that is, the recommended 5 servings of fruit and vegetables) yet today, you can make a significant contribution with this potato casserole. After all, vegetables and potatoes go together for many people like salt and pepper. You can simply add your choice of vegetables to the casserole. Just make sure that with water-rich vegetables such as broccoli or cauliflower, you reduce the amount of liquid to about 400 ml so that your casserole doesn’t become too watery.
    How about these delicious combinations, for example:

    • Potato broccoli casserole (vegan)

    • Cauliflower potato casserole (vegan)

    • Brussels sprout potato casserole (vegan)

    • Leek potato casserole (vegan)

    Personally, I love the combination of potatoes and broccoli - to me, that’s the best potato gratin with vegetables. And psssst: Although our vegan potato casserole is easy to make, it still tastes incredibly delicious and full-bodied.


    Vegan casserole | Casseroles without …

    Our potato casserole is vegan. You may be wondering now: Does that mean…

    • Potato gratin without cheese

    • Potato gratin without egg

    • Potato gratin without milk

    • Potato gratin without cream

    Well, only if you want to - although eggs are not included in any truly vegan version of the classic. When it comes to cheese, cream, and milk, it all depends on your taste. 

    • Cream: You can either use plant-based cream, make your own cream substitute from cashews, or use broth instead. In that case, your vegan potato casserole will not be creamy, but rather more savory.

    • Milk: The same applies here as with the cream: You can either use plant-based or homemade alternatives, or use broth instead.

    • Cheese: Some people like vegan cheese alternatives, while others prefer nutritional yeast or simply leave out the cheesy flavor altogether. Whatever you decide, your vegan potato gratin will be delicious. If you want to avoid both cheese and nutritional yeast altogether, I recommend seasoning the sauce a little more generously.


    What goes well with potato gratin? Vegetarian ideas

    This vegan potato casserole is very flavorful, balanced, and filling, so it can be enjoyed perfectly on its own as a main course. If you would prefer to have something else with it to add more color to your plate, here are some ideas:

    • A fresh salad: A crisp green salad with fresh tomatoes creates a wonderful contrast to the creamy casserole. Coleslaw also pairs wonderfully with the casserole.

    • Vegetables: Whether mixed into the vegan potato casserole or served as a side dish - sautéed beans, baked pumpkin, or a mushroom skillet with onions round off your meal.

    • Plant-based meatballs or sausages turn the dish into a traditional home-style lunch, just as our grandparents love it.

    There are many vegetarian side dishes to serve with potato gratin - it all depends on your taste and what you want to put on the table. Different side dishes also allow you to adapt your recipe to the seasons. In summer, serve it with a fresh salad; in autumn and winter, opt for a warming mushroom skillet or baked pumpkin.

     

    Substitution table

    How often do we want to recreate a recipe, only to find that we are missing certain ingredients or do not like individual components? For this situation, we have put together a substitution table for you so that you can adapt this vegan potato casserole recipe to suit your taste! Simply replace individual ingredients as you wish!

    • Vegetables → broccoli, zucchini, carrots, eggplant, mushrooms, asparagus - the list is endless

    • Nutmeg → omit

    • Thyme → herbes de Provence

    • Oil for greasing the dish → vegan butter or margarine

    • Cheese → nutritional yeast (use much less! About 2-3 tbsp)

    • 1 tbsp butter → oil or margarine

    • Soy cream → other plant-based cream alternatives, homemade cashew cream, or broth

    • Soy milk → other plant-based milk alternatives, homemade cashew milk, or broth

    • Onion → spring onion, shallots

    • Mustard → omit

    Our potato casserole is vegan, but of course you can also use animal-based ingredients if you wish!


    *To replace cream and milk, simply soak 100 g cashews in hot water for 15 minutes. Pour off the water and blend the cashews with 450 ml hot water until you get a smooth, milk- or cream-like consistency. Alternatively, you can simply stir 60 g cashew butter into 450 ml water.

    Inhalt

      ZUTATEN

      Portionen
      • 0.25 kg potatoes (mostly waxy) OR 500 g potatoes and 500 g other vegetables such as broccoli
      • some oil for greasing the dish
      • 12.5 g vegan cheese 
      • 0.25 tbsp vegan butter

      • For the sauce

      • 0.25 tbsp vegan butter or oil
      • 0.25 onion
      • 0.5 garlic cloves
      • 62.5 ml soy milk 
      • 62.5 ml soy cream or homemade cream substitute*
      • 12.5 g vegan cheese 
      • 0.25 heaped tsp salt 
      • 0.25 tsp thyme
      • 0.125 tsp paprika powder (smoked)
      • pepper

      • Notes

      • Missing an ingredient? No problem! In the recipe, you'll find alternatives to the ingredients listed here in a substitution table!
      • You can also prepare your vegan potato casserole without milk & cream and use vegetable broth instead.

      Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.

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      Organic cashew butter (200g)
      Organic cashew butter (200g)
      €6,99
      €34,95 /kg
      Organic brown almond butter (200g)
      Ausverkauft
      Organic brown almond butter (200g)
      €6,99
      €34,95 /kg

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      Frequently asked questions

      Yes, because we use plant-based cheese alternatives. Vegans can also enjoy Vetain's potato gratin.

      It will keep in the fridge for a few days. To warm it up, you can heat it in the microwave or let it crisp up again in the oven.

      Depending on how thick your potatoes are, it can take ages for your vegan potato gratin to become creamy and soft. Simply leave the casserole in the oven longer than the specified baking time and, if necessary, cover the potato casserole if it gets too dark on top.

      Yes gladly. You can simply stir the nutritional yeast into the sauce. This way you get a spicy, cheesy taste without using (vegan) cheese in the potato casserole.