Vegan Potato Casserole | Creamy & Hearty

60 Minuten
30 Minuten

4.4 (7)

Vegan Potato Casserole | Creamy & Hearty
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 like 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 powder
    • pepper

    • Notes

    • Missing an ingredient? No problem! The recipe includes a substitution table with alternatives to the ingredients listed here!
    • You can also make your vegan potato casserole without milk & cream and instead use vegetable broth.

    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/bottom heat and grease a large casserole dish with some oil.
    2
    Wash your potatoes and use a mandoline or vegetable slicer to slice them very thinly. Ideally, they should be only 1-2mm thick. If you can’t get them that thin or don’t have a slicer and need to cut the potatoes: don’t worry, the casserole will still be super tasty, it just needs a bit longer in the oven.
    3
    If you use broccoli or other vegetables, you can also wash, peel if necessary, and chop them.
    4
    Now for the sauce: finely dice onion and garlic and sauté the onion in vegan butter over medium heat. Add the garlic briefly (careful: it burns quickly)
    5
    Now pour 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 the sauce with salt, pepper, paprika powder, and thyme. It should not boil.

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

    7
    Now we layer our casserole like a lasagna: Spread a thin layer of sauce on the bottom of the casserole dish. Lay your potato slices and, if applicable, your other vegetables slightly overlapping on top. Add another thin layer of sauce on top. Not every potato slice needs sauce every time, don’t worry. Keep layering like this until your ingredients are used up. Try to finish with a layer of sauce!
    8
    Mix the cheese with 1 tbsp melted butter (this makes it taste really good 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 (for me after about 30 minutes), you can cover it with some aluminum foil.

    10
    Test if your casserole is done by poking a potato with a fork. If it’s still hard, your meal needs more time.
    11

    Once 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 creamier and cools down enough so you (hopefully) don’t 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 your meal!

    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 simple potato gratin recipe, you’re definitely in the right place here.


    Potato casserole | Vegan & completely to your taste

    At Vetain, we believe: A recipe must fit you and your lifestyle, so we develop recipes that are simple, vegan, and flexible. No fuss, but made with lots of love.

    You can customize a vegan potato casserole however you like: just with potatoes, or would you prefer a bit 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 cashew nuts? If you can’t stand garlic, feel free to leave it out, or if you’re a garlic lover, you can double the amount. I think you know what I mean: Let this potato casserole (vegan) recipe become your own recipe.

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


    Vegan potato casserole with vegetables

    If you haven’t had your “5 a day” (the recommended 5 servings of fruits and vegetables) yet today, you can make a big contribution with this potato casserole. Because vegetables & potatoes go together for many like salt and pepper. You can easily add vegetables of your choice to the casserole. Just make sure that for watery vegetables like broccoli or cauliflower, you reduce the liquid amount to about 400 ml so your casserole doesn’t get too watery.
    How about these tasty combos, for example:

    • Potato broccoli casserole (vegan)

    • Cauliflower potato casserole (vegan)

    • Brussels sprouts potato casserole (vegan)

    • Leek potato casserole (vegan)

    Personally, I love the combo of potatoes and broccoli – for me, that’s the best potato gratin with vegetables. And pssst: Even though our potato casserole is simply vegan, it still tastes super delicious and full-bodied.


    Vegan casserole | Casseroles without …

    Our potato casserole is vegan. You might 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 vegan version of the classic. For 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. Then your vegan potato casserole will not be creamy but rather flavorful.

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

    • Cheese: Some people like vegan cheese substitutes, others prefer nutritional yeast flakes or simply leave out the cheese flavor altogether. No matter how you decide, your vegan potato gratin will definitely be delicious. If you want to completely avoid cheese and nutritional yeast flakes, I recommend seasoning the sauce a bit more strongly.


    What goes with potato gratin? Vegetarian ideas

    This vegan potato casserole is very flavorful, balanced, and filling, and can therefore be perfectly eaten alone as a main dish. If you prefer to eat something else with it to make your plate more colorful, here are some ideas:

    • A fresh salad: A crisp green salad with fresh tomatoes provides a great contrast to the creamy casserole. But coleslaw can also be combined wonderfully with the casserole.

    • Vegetables: Whether inside the vegan potato casserole or as a side dish – fried beans, baked pumpkin, or a mushroom pan with onions complete your meal.

    • Plant-based meatballs or sausages make the dish a hearty lunch, just like our grandparents loved.

    There are many vegetarian side dishes for potato gratin – it all depends on your taste what you want to serve. With different side dishes, you can also adapt your recipe to the seasons. In summer, there is a fresh salad, in autumn and winter rather a warming mushroom pan or baked pumpkin.

     

    Substitution table

    How often do we want to cook a recipe again, but we are missing certain ingredients or we don't like some components. For this case, we have a substitution table here for you so that you can adjust the potato casserole recipe to be vegan just the way you like it! Simply swap 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 flakes (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 use animal ingredients if you want!


    *To replace cream and milk, simply soak 100 g cashew nuts in hot water for 15 minutes. Drain the water and blend the nuts with 450 ml hot water until you get a smooth, milk- or cream-like consistency. Alternatively, you can 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 like 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 powder
      • pepper

      • Notes

      • Missing an ingredient? No problem! The recipe includes a substitution table with alternatives to the ingredients listed here!
      • You can also make your vegan potato casserole without milk & cream and instead use vegetable broth.

      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)
      Organic brown almond butter (200g)
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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.