Vegan Potatoes Au Gratin Recipe (2024)

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The best vegan potatoes au gratin recipe with leeks, thyme, cashewcream and nutritional yeast. Easy to make, healthy and beyonddelicious!

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I’ve gotten many requests to veganize myclassic scalloped potatoes au gratin recipe and i challenged myself to make it WFPB compliant without using any oil. Mission accomplished friends!

But if you want to indulge a bit during the holidays you can top them with your favorite plant based cheese, i won’t judge! I’m a fan of provolone, pepper jack and smoked gouda from Follow Your Heart butwhatever rocks your tastebuds is fine! This walnut parmesan is a great choice too!

You are going to need a mandoline slicer to slice up the potatoes as thinly as possible.Preferably you’d be able to read the morning paperthrough those slices but don’t stress over it. Do your best to get them as thin as you can and if need be just increase the cooking time by 15 to 20 minutes or so.

I did a quick soak of the cashews that I then blended into a cheesy cream sauce with nutritional yeast, lemon juice, garlic and water. This is all you need toachieve that cheesy classic flavor and texture au gratinpotatoes have.

Let’s talk about the leeks!

Most definitely a favorite staple in myrefrigerator, leeks pack so much wonderful flavor I just can’t do without them.Basically a sweeter version of onions but with way more depth.

They are a great source of lutein and zeaxanthin twoimportant carotenoids for eye heath, on top ofbeing rich in fiber, calcium, iron, magnesium, phosphorus, potassium, vitamins A and K. You can use the entire leek including the mineral-dense little roots / filaments, just make sure to rinseeverything well as they are known to be full of grit and dirt.

Vegan Potatoes Au Gratin Bake Everyone will Love:

So Simple

Only 7 Ingredients


Gluten Free

Dairy Free

No Oil

Easy to Make.

Watch How To Make Vegan Potatoes Au Gratin:

Vegan Potatoes Au Gratin Recipe (8)

5 from 3 votes

Vegan Potatoes Au Gratin with Leeks

The best vegan potatoes au gratin with leeks, thyme, cashew cream and nutritional yeast. Easy to make, healthy and beyond delicious!

Print Recipe

Prep Time:15 minutes mins

Cook Time:45 minutes mins

Total Time:1 hour hr


  • 1 lb golden potatoes (scrubbed and rinsed well)
  • 1 large leek (or 2 medium)
  • 2 tbsp fresh thyme leaves
  • 1 pinch red pepper flakes to taste
  • 1/4 cup fresh chives or dill -chopped
  • 3-5 oz vegan cheese (OPTIONAL)
  • sea salt + black pepper to taste

Cashew Cream:

US Customary - Metric


  • Preheat your oven to 350”F.

Make the Cashew Cream:

  • In a small bowl soak the cashew in hot water for 20 minutes. Drain and rinse then add them to a powerful blender together with 1.25 cups of water, the lemon juice, garlic powder and nutritional yeast. Puree until smooth and creamy. Season to to taste with a pinch of sea salt and refrigerate until needed.

Make the Scalloped Potatoes:

  • Slice the leeks lengthwise then chop them up. Add them to a bowl with cold water. Stir to rinse well and allow them to stay in the water for a few minutes. All the grit and dirt will fall to the bottom of the bowl.Use your hands to scoop out the leeks from the water and drain them on a kitchen towel.

  • Preheat a large skillet on medium low flame. Add a splash of water and the leeks with a pinch of sea salt. Saute until wilted and they start to get some color adding more water if needed as not to burn them, about 10 to 15 minutes Adjust seasonings to taste with more sea salt and black pepper. Set aside.

  • Meanwhile use a mandoline to thinly slice the potatoes. Rinse well in some cold water and dry on a tea towel. Sprinkle all over the top with a good pinch of sea salt and black pepper.

  • Lightly oil a large gratin dish including the sides. (You can use 2 small gratin dishes if you wish)

  • Layer the thinly slice potatoes on the bottom of the gratin dish overlapping each other. Spoon the sauteed leeks and spread them on top of the potato slices. Sprinkle with the fresh thyme.

  • Pour the cashew cream over the leeks and give the dish a little shake. Sprinkle with the fresh chives or dill and a pinch of red pepper flakes.

  • At this point you can top with your favorite vegan cheese, loosely cover with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and cook another 10 minutes or so until the cheese has melted. To brown the top you can transfer the gratin under the broiler flames for a few minutes until golden to your liking, just make sure that you are using a broiler proof dish.

  • Remove the potatoes from the oven and allow them to set for a few minutes before serving.



  • You can omit oiling the baking dish and line it with parchment paper instead.
  • If your potatoesaren’t sliced paper thin make sure to adjust the cooking time and bake an additional 20 to 25 minutes or so until the potatoes havecompletely softened and cooked through.


Calories: 349kcal | Carbohydrates: 36g | Protein: 12g | Fat: 19g | Saturated Fat: 4g | Sodium: 236mg | Potassium: 836mg | Fiber: 6g | Sugar: 3g | Vitamin A: 645IU | Vitamin C: 29.8mg | Calcium: 92mg | Iron: 7.5mg

Course: Side Dish

Cuisine: French

Keyword: plant based, Vegan Potatoes Au Gratin, vegan,

Servings: 4 people

Calories: 349kcal

Author: Florentina

Potato Recipes:

Vegan Potatoes Au Gratin Recipe (2024)


Why are my au gratin potatoes watery? ›

My sauce is watery

If you stored your potatoes in water to prevent discoloring, be sure to drain them well and pat them dry before adding to your casserole. Some of the waxier potatoes can release more water than starchier ones, so look for good baking potatoes like russet or Yukon golds.

Which is better scalloped potatoes or au gratin? ›

Scalloped potatoes also won't be as crispy in texture as au gratin. Both are golden brown and creamy, but if it's crispiness and crunchiness you're after, au gratin will probably be your best bet. Either one is sure to be a hit with your dinner guests, but it just depends on what sort of vibe you're going for!

Why are my au gratin potatoes hard? ›

Potatoes or rice can remain rock-hard after prolonged cooking. Starch will not swell if it is acidic. If you have a lot of sour cream in your scalloped potatoes or add something acidic, your potatoes may not soften. You can cook the potatoes with heavy cream or milk and then, after they soften, stir in sour cream.

Why did my au gratin potatoes separate? ›

Scalloped or au gratin potatoes are so simple. But it can be frustrating when the creamy sauce and cheese separate or look curdled. The good news is that the dish tastes just fine, even when it looks a little strange. The curdling is caused by high heat, which is hard to avoid in an oven.

How do you thicken au gratin potatoes? ›

To thicken scalloped potatoes, keep cooking the sauce a minute or so longer than directed before adding the cheese. This will create a rich, extra-thick sauce. You can also use whole or 2% milk in place of the fat-free milk.

How do you fix watery scalloped potatoes without? ›

If you find yourself faced with a soupy pan of potatoes, shake a few tablespoons of flakes into the sauce and mix them around with a fork or a small whisk. The flakes will soak up the extra liquid in a flash, and you can keep adding them until the sauce is at the proper thickness.

What pan is best for au gratin potatoes? ›

I love cooking these potatoes in a cast-iron skillet because it gives the potatoes a nice crispy edge and it makes the perfect amount of potatoes.

How do you keep au gratin potatoes from curdling? ›

High heat will cause the milk to curdle. Use milk or cream with higher fat content. Whole milk, half-and-half, or cream and full-fat cheeses are necessary. Skim milk and reduced-fat products will not be your friend in this dish.

What is the difference between potatoes au gratin and scalloped potatoes? ›

What is the difference between au gratin potatoes and scalloped potatoes? Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not. Scalloped potatoes typically contain cream but can also contain flavorful stock instead of dairy.

Can I slice potatoes ahead of time for gratin? ›

If you're here, you'll probably be glad to know that yes, you can peel and cut potatoes the day before you plan to serve them — and that it's super easy! All you have to do is submerge the bare potato pieces in water and refrigerate (more on that later).

How do you fix watery gratin? ›

10 Tips To Fix Or Prevent Watery Casseroles
  1. Prep vegetables ahead of time. Solstock/Getty Images. ...
  2. Add a starch. NIKCOA/Shutterstock. ...
  3. Experiment with pasta or grains. Pidjoe/Getty Images. ...
  4. Take the lid off. ...
  5. Drain fat from meat. ...
  6. Choose a dry or low-fat cheese. ...
  7. Sprinkle seeds into your bake. ...
  8. Remove excess liquid.
Oct 29, 2023

Can you eat potato gratin the next day? ›

Culinary school taught me that leftovers should be eaten within two days, but if I cooked the meal, cooled the leftovers appropriately, and reheated appropriately: I'll eat leftovers for up to 5 days.

What is the one trick Michael Symon uses to make perfect scalloped potatoes? ›

Surprisingly, aluminum foil is his secret weapon. After beautifully shingling the potatoes (he's got a genius trick for doing this quickly, too) he covers the dish in foil before hitting the oven.

Can you make au gratin potatoes ahead and reheat? ›

Can au gratin potatoes be made ahead of time? You can absolutely make these cheesy au gratin potatoes up to three days ahead of time! Simply pour the sauce over the potatoes as directed, then cover the pan with foil and instead of baking, place in the fridge until ready to bake.

How do you fix watery potatoes? ›

Whisk a little cornstarch into the warm potatoes, only a teaspoon at a time, until the potatoes thicken to your liking. The potatoes must be warm. You can also use tapioca starch or potato starch, although most cooks are less likely to have those products on hand.

How do you fix runny potatoes? ›

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

What causes watery potatoes? ›

Soil or dirt has a lot to do with the solids content of the harvested potato. Potatoes grown in clay or very dense soil have a tendency to not be able to get rid of the moisture versus potatoes grown in sandy soil or volcanic soil; which is what Idaho soil is.

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