Vegan Potato Gratin | Creamy & Hearty

60 Minuten
30 Minuten
Vegan Potato Gratin | Creamy & Hearty

Inhalt

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

    Nutritional values per serving

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

    ZUTATEN

    Portionen
    • 0.25 kg potatoes (mainly 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 smoked paprika
    • pepper

    • Notes

    • Missing an ingredient? No problem! Below you’ll find a substitution table with alternatives for the listed ingredients!
    • You can also make your vegan potato gratin without milk & cream and instead use vegetable broth.

    Instructions

    1 Preheat your oven to 200°C top/bottom heat and grease a large baking dish with a little oil.
    2 Wash your potatoes and use a mandoline or vegetable slicer to slice them very thinly – ideally 1–2 mm thick. If you can’t get them that thin or have to cut them by hand, don’t worry – the gratin will still taste delicious, it’ll just need a little longer in the oven.
    3 If you’re using broccoli or other vegetables, wash, peel if necessary, and cut them into small pieces.
    4 Now for the sauce: Finely dice the onion and garlic, and sauté the onion in vegan butter over medium heat. Add the garlic briefly (careful, it burns quickly!).
    5 Pour the soy cream and soy milk into the pot and stir in the cheese.
    6 Warm the sauce while stirring so the cheese melts, and season with salt, pepper, smoked paprika, and thyme. It should not boil.
    7 Important: The sauce should taste quite salty and intense since the potatoes absorb a lot of salt.
    8 Layer your gratin like a lasagna: Spread a thin layer of sauce on the bottom of the dish. Arrange the potato slices and other vegetables slightly overlapping. Add another thin layer of sauce. Not every potato needs to be covered, that’s fine. Continue until all ingredients are used, finishing with sauce on top.
    9 Mix the cheese with 1 tbsp melted butter (this makes it extra good) and sprinkle the mixture over the gratin.
    10

    Bake your gratin for about 60 minutes. The exact time depends on your oven and potato thickness. If it gets too dark (around 30 minutes in), cover it loosely with aluminum foil.
    11 Check if your gratin is done by piercing a potato with a fork – if it’s still hard, bake a bit longer.
    12

    Once done, remove from the oven and let rest for 10 minutes. This allows the gratin to set and become creamier while cooling slightly. Garnish with spring onions, thyme, and freshly ground black pepper if you like. Enjoy!

    Recipe Note

    A creamy vegan potato gratin is a must in every recipe collection. If you’re looking for a delicious and easy potato gratin recipe, you’ve come to the right place.


    Potato Gratin | Vegan & Just the Way You Like It

    At Vetain, we believe recipes should fit your lifestyle. That’s why we create easy, vegan, and flexible recipes – no fuss, just lots of love.

    You can make this vegan potato gratin your own: only with potatoes or with extra veggies. Prefer it without cream? Use plant-based cream or even make your own from cashews. Hate garlic? Leave it out. Love it? Double the amount! You get the idea – make this vegan potato gratin recipe truly yours.

    If you adapt this recipe to your taste, send us a photo and tell us about your favorite version – we can’t wait to see your creations!


    Vegan Potato Gratin with Vegetables

    If you haven’t had your “5 a day” yet, this potato gratin can help you get there. Potatoes and veggies go together like salt and pepper. You can easily add vegetables of your choice. Just keep in mind: for water-rich vegetables like broccoli or cauliflower, reduce the total liquid to about 400 ml so it doesn’t get too watery.
    Here are some tasty combinations:

    • Vegan Potato Broccoli Gratin

    • Vegan Potato Cauliflower Gratin

    • Vegan Potato Brussels Sprout Gratin

    • Vegan Potato Leek Gratin

    Personally, I love the potato-broccoli combo – it’s my favorite veggie-packed gratin. And psst: even though this vegan potato gratin is simple, it’s still rich and full of flavor.


    Vegan Gratin | Without…

    Our potato gratin is vegan. You might wonder: does that mean…

    • Potato gratin without cheese

    • Potato gratin without eggs

    • Potato gratin without milk

    • Potato gratin without cream

    Well, only if you want it that way – though eggs aren’t part of any vegan version anyway. Cheese, milk, and cream depend on your preference. 

    • Cream: Use plant-based cream, homemade cashew cream, or vegetable broth. Using broth makes it flavorful but less creamy.

    • Milk: Same as cream – go for plant-based, homemade, or broth alternatives.

    • Cheese: Some like vegan cheese substitutes, others prefer nutritional yeast or skip it entirely. Either way, it’ll be delicious. If you omit cheese and yeast, season the sauce a bit more strongly.


    What Goes with Potato Gratin? Vegetarian Ideas

    This vegan potato gratin is hearty, balanced, and satisfying, so it’s perfect as a main course. But if you want to make your plate more colorful, try these ideas:

    • A fresh salad: A crisp green salad with tomatoes offers a nice contrast. Coleslaw also pairs great.

    • Vegetables: Whether mixed into or served alongside – sautéed beans, baked pumpkin, or mushroom stir-fry with onions are great options.

    • Plant-based patties or sausages make it a comforting, traditional-style meal.

    There are many vegetarian sides for potato gratin – it’s all about your taste. Adjust the accompaniments seasonally: fresh salad in summer, warming mushrooms or pumpkin in winter.

     

    Substitution Table

    Sometimes you want to cook a recipe but don’t have all the ingredients or dislike some of them. Here’s a substitution table so you can customize this vegan potato gratin to your liking! Swap ingredients as needed:

    • Vegetables → broccoli, zucchini, carrots, eggplant, mushrooms, asparagus – endless list

    • Nutmeg → omit

    • Thyme → herbes de Provence

    • Oil for greasing → vegan butter or margarine

    • Cheese → nutritional yeast (use less! about 2–3 tbsp)

    • 1 tbsp butter → oil or margarine

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

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

    • Onion → spring onion, shallots

    • Mustard → omit

    Our potato gratin is vegan, but of course, you can use animal ingredients if you wish!


    *To replace cream and milk, soak 100 g cashews in hot water for 15 minutes. Drain, then blend with 450 ml hot water until smooth and creamy. Alternatively, stir 60 g cashew butter into 450 ml water.

    Inhalt

      ZUTATEN

      Portionen
      • 0.25 kg potatoes (mainly 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 smoked paprika
      • pepper

      • Notes

      • Missing an ingredient? No problem! Below you’ll find a substitution table with alternatives for the listed ingredients!
      • You can also make your vegan potato gratin without milk & cream and instead use vegetable broth.

      Kennst Du schon?

      Vetain Bio Cashewmus aus gerösteten Cashewkernen
      Organic cashew butter (200 g)
      €6,99
      €34,95 /kg
      Vetain Mandelmus
      Organic Almond Butter Brown (200g)
      €6,99
      €34,95 /kg

      Frequently Asked Questions

      Yes, because we use plant-based cream alternatives. That way, even vegans can enjoy Vetain’s potato gratin.

      It will keep for a few days in the fridge. To reheat, you can warm it up in the microwave or make it crispy again in the oven.

      Depending on how thick your potato slices are, it can take quite a while for your vegan potato gratin to become creamy and tender. Just leave the casserole in the oven a bit longer than the indicated baking time, and cover it if it starts to brown too much on top.

      Sure! You can simply stir the nutritional yeast into the sauce. That way, you’ll get a rich, cheesy flavor without using (vegan) cheese in the potato casserole.