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Home » Side Dish » Vegan Au Gratin Potatoes.

Vegan Au Gratin Potatoes.

Dec 16, 2021 by Kelly Roenicke · 6 Comments

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easy cheesy potatoes

The holiday menu isn’t complete without vegan au gratin potatoes! Tender potatoes are baked with a delicious dairy free cheese sauce for the perfect comforting recipe.

What side dishes do you love for Christmas dinner? When I was growing up, we always had some kind of potato casserole along with our main course.

A pretty common potato dish for the holidays is cheesy potato casserole, with crunchy potato chips on top. We had that all the time, and I wanted my boys to be able to enjoy it, so I created a dairy free version of cheesy potatoes.

If you’re looking for something a little different, you might want to try these vegan au gratin potatoes. The potatoes are thinly sliced, then baked for a long time in a cheesy, dairy free sauce. This is dairy free comfort food at its best!

vegan au gratin potato casserole
Jump to:
  • Scalloped or Au Gratin Potatoes
  • Dairy Free Cheese
  • Ingredients
  • Step by Step Instructions
  • Tips for Success
  • Storage/Freezing
  • Recipe

Scalloped or Au Gratin Potatoes

People often get scalloped potatoes and au gratin potatoes confused. What’s the difference? Scalloped potatoes are baked in a cream sauce, and au gratin potatoes are baked in a cheese sauce.

Both types are delicious! We regularly make vegan scalloped potatoes at our house.

Dairy Free Cheese

Which dairy free cheese is best for vegan cheese sauce? I used Daiya Cheddar Style Slices. I find that these slices melt very nicely. We love them in grilled cheese.

The flavor and texture when melted is very similar to American cheese.

You could use Daiya shreds – those should also work well. There are many different types of dairy free cheese. I have not tried this recipe with all of them.

You should be able to use the type and brand that works for your family, but please make sure that you like the texture and flavor of that cheese when melted.

Ingredients

  • Yukon Gold potatoes
  • vegan buttery spread
  • chopped shallots or onions
  • flour
  • salt and pepper
  • non-dairy milk
  • dairy free cheddar cheese

Step by Step Instructions

  1. Peel and thinly slice the potatoes, and place them in a casserole dish.
thinly sliced potatoes in a casserole dish

2. Saute the shallots in vegan buttery spread. Stir in the flour, then the non-dairy milk and dairy free cheese. Stir well.

dairy free cheese sauce in a pan

3. Pour the sauce over the potatoes in the casserole dish and cover with foil. Bake at 350 degrees F for 30 minutes.

unbaked vegan au gratin potatoes

4. Remove foil and continue to bake for about 55 minutes until the edges are browned and the cheese sauce is bubbling.

baked dairy free au gratin potatoes

Tips for Success

  • Slice the potatoes very thin. This will result in a very tender texture and allow the sauce to permeate all the potatoes.
  • Use a neutral tasting non-dairy milk. I used So Delicious Unsweetened Coconut Milk Beverage.
  • If you can find Yukon Gold potatoes, I do recommend using those as they have a wonderful, buttery flavor.

Watch the video below to see how easy it is to make this recipe.

Storage/Freezing

Store leftover potatoes in the refrigerator. They should stay fresh for about 3 days.

You can freeze leftovers if you like, but the texture may change slightly. Store in a freezer safe container for up to 3 months.

serving of cheesy vegan potatoes on a plate

Disclosure: This post contains affiliate links.

Recipe

cheesy vegan au gratin potatoes

Vegan Au Gratin Potatoes.

Kelly Roenicke
It's not the holidays without a delicious potato dish! These vegan au gratin potatoes are creamy, cheesy, and so comforting! You'll love this easy side dish.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Side Dish
Cuisine Dairy Free, gluten free, vegan.
Servings 6
Calories 317 kcal

Ingredients
 
 

  • 6 large Yukon Gold potatoes peeled and thinly sliced (for 6 cups sliced)
  • ¼ cup vegan buttery spread
  • ½ cup shallots chopped (you can also use onions)
  • 3 Tablespoons gluten free flour blend or all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 ½ cups non-dairy milk I used So Delicious unsweetened coconut milk beverage
  • 4 ounces dairy free cheddar cheese slices I used Dairy brand cheddar style slices
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Instructions
 

  • Preheat the oven to 350 degrees F. 
  • Melt the vegan buttery spread in a saucepan over medium heat. Add the chopped shallots and cook for about 5 minutes, until tender. 
  • Stir in the gluten free flour blend. Add half of the non-dairy milk and stir well. Add the salt and pepper and continue to stir. Add the rest of the milk and the dairy free cheese, then turn the heat to medium high. Cook while stirring constantly for a minute or two to allow the sauce to thicken. 
  • Place the thinly sliced potatoes in a casserole dish. Pour the sauce over the top. Dot the two tablespoons of vegan buttery spread over the top.
  • Cover the dish with foil and bake at 350 degrees F for 30 minutes. Remove the foil and continue to bake for 55 minutes. The edges should be browned and the sauce should be bubbling.
  • Let stand for about 15 minutes before serving. 

Notes

If you have medium sized potatoes, you will probably need 8-10 potatoes to get 6 cups sliced potatoes.
Use a neutral tasting non-dairy milk for best results.
Store leftovers in the refrigerator – they should stay fresh for about 3 days.
You can also freeze leftovers – store in a freezer safe container for up to 3 months.

Nutrition

Calories: 317kcalCarbohydrates: 44gProtein: 8gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 699mgPotassium: 924mgFiber: 6gSugar: 5gVitamin A: 751IUVitamin C: 42mgCalcium: 182mgIron: 2mg
Keyword comforting, creamy
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!

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Filed Under: Dairy Free, food, Gluten Free, Nut Free, Recipes, Side Dish, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Mustard Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Tasia

    September 16, 2023 at 8:34 pm

    I made rest tonight for my family and subbed some items to go with what I had in my pantry. It turned out so yummy! I used Russet potatoes, oatmilk, yellow onion and Violife cheddar cheese shreds.

    Reply
  2. Cynthia

    April 17, 2022 at 8:27 pm

    5 stars
    Like Elizabeth on 4/12, I was looking for a vegan au gratin potato recipe to try for something new for Easter. I tried it, and it was a big hit! We used a food processor to cut the potatoes thinly. We used red potatoes and kept the skins on, and they tasted delicious. The next time we make this, we will probably add some paprika, garlic powder, and onion powder to take it up a notch but excellent as is.

    Reply
  3. Elizabeth

    April 12, 2022 at 12:51 pm

    Hello Kelly,
    I came across your recipe and it looks delicious!! I’m making this for Easter, (April 2022), for my son’s girlfriend who is gf/df & have a couple questions:)
    1. Can I par boil the potatoes (like for potato salad), & then slice them to cut down on cooking time?
    2. Have you tried thickening it with gf flour or corn starch? I would need to do that for her.
    3. Lastly, I use the “Simple Truth” shredded cheddar cheese from Kroger as I find it melts great! Would that be alright to use?
    Thank you in advance for your time! I hope you see this before Easter!
    Best Regards,
    Elizabeth

    Reply
  4. Doris Kennedy

    February 18, 2022 at 12:46 pm

    5 stars
    I’ve been looking for a good recipe for vegan au-gratin-potatoes and when I found this one, I decided to try it. I loved it and my son who is a vegetarian, also liked it. I’m going to make it every month.

    Reply
    • Kelly Roenicke

      February 19, 2022 at 8:41 pm

      I’m so happy you enjoyed them!

      Reply
  5. Darryl

    December 16, 2021 at 2:30 pm

    5 stars
    We couldn’t stop eating these!! Yum!

    Reply

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Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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