Skip to content

Hasselback Potatoes with Cheesy Vegan Sauce

If you need a simple, healthy, delicious side dish that also looks beautiful for your family or friends, this Hasselback Potatoes with Cheesy Vegan Sauce recipe is absolutely for you. My team and I reworked my potatoes au gratin recipe which was popular but not so pretty to this easy and impressive dish instead. But we kept the vegan sauce because…its just awesome.

You may need a vegan recipe for so many reasons. Food allergies are one major reason that kids or adults in your life may need these kinds of adaptations. My guide on Mastering Vegan Baking is a place to start for better understanding substitutions you may need to make and it’s actually a lot easier than you may think.

There are some very simple replacements like

Hasselback Potatoes with Cheesy Vegan Sauce

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.

If you’re looking for other Thanksgiving or holiday dinner side dishes, make sure to try my Maple-Spiced Cranberry Sauce or my Vegetarian Stuffed Mushrooms.

Read on for my Autumn Herbed Vegan Potatoes Au Gratin. I hope you enjoy this extreme comfort food as the rain pours down outside.

Hasselback Potatoes with Cheesy Vegan Sauce

Hasselback Potatoes with Cheesy Vegan Sauce

Print Pin Rate
Servings: 8
Author: Ginger Hultin


  • 3 medium sized potatoes
  • 1 Tablespoon olive oil
  • 1/2 teaspoon freshly ground pepper
  • Salt to taste
  • 1 clove garlic, minced
  • 1/2 cup vegan butter
  • 1/2 cups vegetable broth
  • 1/2 cup nutritional yeast
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon fresh parsley for garnish


  • Preheat oven to 425 F. Grease an oven safe baking dish with cooking spray. Thinly slice potatoes, leaving the bottom intact. Place potatoes in baking dish and drizzle with olive oil, salt, and pepper. Bake for 30 minutes. While the potatoes bake, melt butter over low heat. Add garlic and cook until fragrant. Add thyme, oregano, and rosemary stir until well incorporated. Stir in nutritional yeast and vegetable broth. Remove potatoes from oven and drizzle with sauce. Return to oven for 30-40 more minutes or until crispy. Top with remaining sauce and parsley to serve.


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.



Ginger Hultin,MS, RD, CSO

An award-winning, nationally recognized nutrition expert and media spokesperson.

Thanks for visiting! If you’re like me: obsessed with eating, wine, going out and traveling, you’re in the right place. Champagne Nutrition® LLC is a Registered Dietitian-run concierge virtual practice helping clients look and feel better. On this blog, you’ll find cocktails, mocktails, and plant-based recipes that are easy to make quickly at home and pack for leftovers on your adventures.

Connect with me:

Schedule a consultation to discuss the how we can work together!