Vegan Potatoes au Gratin Recipe

Potatoes: Thinly sliced to ensure even cooking and a tender texture.

Unsweetened almond milk: Provides a creamy base without any dairy, keeping the dish vegan.

Nutritional yeast: Adds a cheesy flavor to the sauce, essential for a vegan version of au gratin.

Olive oil: Used to create the roux, which thickens the sauce.

All-purpose flour: Combined with olive oil to form a roux, thickening the sauce.

Garlic powder: Adds a subtle garlic flavor to the sauce.

Onion powder: Enhances the savory flavor of the dish.

Salt: Balances the flavors in the sauce.

Pepper: Adds a touch of heat and depth to the dish.

When preparing potatoes au gratin, ensure that the potatoes are sliced uniformly thin. This guarantees even cooking and prevents some slices from being undercooked while others are overcooked. A mandoline slicer can be particularly useful for achieving consistent slices. Additionally, when making the sauce, whisk continuously to avoid lumps and ensure a smooth, creamy texture.

• potatoes - Substitute with sweet potatoes: Sweet potatoes provide a different flavor profile and are rich in vitamins A and C.

• unsweetened almond milk - Substitute with unsweetened soy milk: Soy milk has a similar consistency and is also a good source of protein.

• nutritional yeast - Substitute with dairy-free cheese: Dairy-free cheese can provide a similar cheesy flavor and texture.

• olive oil - Substitute with coconut oil: Coconut oil can add a subtle sweetness and is a good alternative for cooking.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the sauce similarly and is gluten-free.

• garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more intense and aromatic flavor.

• onion powder - Substitute with fresh onions: Fresh onions can add a more robust and natural onion flavor.

• salt - Substitute with sea salt: Sea salt can offer a different mineral content and a slightly different taste.

• pepper - Substitute with white pepper: White pepper can provide a milder heat and a different flavor profile.

• Allow the potatoes au gratin to cool completely at room temperature before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled potatoes au gratin to an airtight container. If you don't have a container large enough, you can use a baking dish covered tightly with plastic wrap or aluminum foil.
• Store the container in the refrigerator. The potatoes au gratin will keep well for up to 4-5 days.
• For freezing, first ensure the potatoes au gratin is completely cooled. This prevents ice crystals from forming, which can affect the texture.
• Cut the potatoes au gratin into individual portions for easier reheating. Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date for reference.
• Freeze the portions for up to 2-3 months. Beyond this, the quality may start to degrade.
• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the potatoes au gratin in an oven-safe dish and cover with foil. Heat for about 20-25 minutes or until warmed through.
• For reheating from frozen, it's best to thaw the potatoes au gratin in the refrigerator overnight. Once thawed, follow the same reheating instructions as above.
• If you're in a hurry, you can reheat directly from frozen. Preheat your oven to 350°F (175°C), place the frozen potatoes au gratin in an oven-safe dish, cover with foil, and bake for 45-60 minutes, or until heated through. Remove the foil for the last 10 minutes to crisp up the top.
• Avoid using a microwave to reheat, as it can make the potatoes rubbery and the sauce unevenly heated.

• Preheat your oven to 350°F (175°C). Place the leftover potatoes au gratin in an oven-safe dish. Cover with foil to retain moisture and bake for about 20-25 minutes, or until heated through.

• For a quicker method, use a microwave. Place a portion of the potatoes au gratin on a microwave-safe plate. Cover with a microwave-safe lid or another plate to prevent drying out. Heat on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.

• If you prefer a crispy top, use a broiler. Preheat the broiler on low. Place the potatoes au gratin in an oven-safe dish and broil for 3-5 minutes, keeping a close eye to avoid burning. This method is best if the dish is already warm from another reheating method.

• For stovetop reheating, place the potatoes au gratin in a non-stick skillet over medium-low heat. Cover with a lid and heat for about 10 minutes, stirring occasionally to prevent sticking and ensure even heating.

• Oven: Used to bake the potatoes au gratin at the specified temperature.

• Saucepan: Needed to heat the olive oil and create the sauce mixture.

• Whisk: Essential for blending the flour and olive oil smoothly and for incorporating the almond milk.

• Measuring cups: Used to measure the almond milk and nutritional yeast accurately.

• Measuring spoons: Necessary for measuring the flour, garlic powder, onion powder, salt, and pepper.

• Baking dish: The vessel in which the layered potatoes and sauce will be baked.

• Foil: Used to cover the baking dish during the initial baking period to ensure even cooking.

• Knife: Required to thinly slice the potatoes.

• Cutting board: Provides a safe surface for slicing the potatoes.

• Mixing spoon: Useful for stirring the sauce ingredients together.

• Oven mitts: Protects your hands when handling the hot baking dish.

• Grease brush: Used to grease the baking dish to prevent sticking.

• Cooling rack: Allows the baked dish to cool slightly before serving.

Use a mandoline: Slice the potatoes quickly and evenly with a mandoline to save time.

Pre-make the sauce: Prepare the sauce in advance and store it in the fridge for up to two days.

Microwave the potatoes: Partially cook the potatoes in the microwave for a few minutes to reduce oven time.

Use a food processor: Shred the potatoes using a food processor to speed up the slicing process.

Batch cooking: Double the recipe and freeze half for a quick meal later.