I got a mandolin slicer finally! So I wanted to make something fun for the holidays with Thanksgiving coming up. This dinner can be a big challenge to veggies and vegans and also people with food allergies (all my personal categories!). My guide on Mastering Vegan Baking is a place to start for Thanksgiving and other winter holidays but I hope you’ll also enjoy this Autumn Herbed Vegan Potatoes Au Gratin recipe.
Just like other challenging plant-based recipes, traditional potatoes au gratin rely on cream and butter. When cooking vegan, there are a variety of substitutes but a already prepared vegan butter is one of the easiest subs. Often you’ll also get to use something nut-based and/or some nutritional yeast which has a nice savory/cheesy flavor. Using dried or fresh autumn herbs like thyme, oregano, rosemary and sage adds flavor and complexity to this vegan spin on a classic dish.
Read on for my Autumn Herbed Vegan Potatoes Au Gratin. I hope you enjoy this extreme comfort food as the rain pours down outside.
- 3 medium sized potatoes, sliced thinly (about 3 cups sliced potatoes)
- 1 Tablespoon olive oil
- 1/2 large onion, dices (about 1 cup diced onion)
- 1 clove garlic, minced
- 1/2 cup vegan butter
- 1/2 cup flour
- 3 1/2 cups vegetable broth, boiling
- 1 teaspoon salt
- 1/4 cup olive oil
- 3/4 cup nutritional yeast
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1 teaspoon dried parsley for garnish
- Preheat the oven to 350 F. Bring a large pot of water to a boil.Thinly slice the potatoes with a mandolin if you have one then add them to boiling water and cook for 5-6 minutes until lightly tender. Drain well, then spread half the potatoes in casserole dish. In a large skillet, sauté onions and garlic in 1 Tablespoon olive oil for 3-4 minutes. Reduce heat and add vegan butter and flour, stirring continuously with a whisk until thickened, about 1-2 minutes. Add boiling broth and salt, stirring with a whisk until thickened, another 5-7 minutes. Add remaining 1/4 cup olive oil, nutritional yeast, pepper, thyme, oregano and rosemary, stirring just until combined with a whisk. Pour half of the sauce mixture over half of the potatoes in the casserole dish; add a layer of the remaining potatoes, then cover with remaining sauce. Cover and bake for 10 minutes. Uncover, and bake for an additional 10-12 minutes. Remove the casserole from the oven. Allow dish to cool for 10 minutes before serving. Sauce thickens as it cools.