Vegan Potatoes au Gratin

Name: Vegan Potatoes au Gratin
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 6 large potatoes, peeled and cubed; 1 ¼ cups vegetable broth, divided; 2 tablespoons all-purpose flour; 1 teaspoon seasoning salt; ½ teaspoon ground black pepper; ¼ teaspoon dry mustard; ⅛ teaspoon nutmeg; 2 cups soy milk; 1 ½ cups shredded Cheddar-flavored soy cheese, divided; 1 cup soft bread crumbs; 3 teaspoons paprika

Rating: 4.43 stars

21 Ratings
18 Reviews
8 Photos

A vegan version of a popular dish that non-vegans will enjoy.

By Krista B

Recipe Summary

prep:

20 mins

cook:

25 mins

total:

45 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

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Step 2

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and place in a 9 x 13 inch baking dish.
Step 3

Meanwhile, in a small saucepan over high heat, boil 2 tablespoons of broth. Reduce heat to low. Stir in flour, seasoning salt, pepper, mustard and nutmeg. Gradually add soy milk, stirring constantly until thickened. Stir in half of the soy cheese. Stir constantly until cheese is melted. Pour over potatoes.
Step 4

In a small bowl combine the remaining broth and the bread crumbs. Spoon evenly over potatoes. Top with remaining soy cheese. Sprinkle with paprika.
Step 5

Bake in preheated oven for 20 minutes.

Nutrition Facts

Per Serving:

322 calories; 9.2 g protein; 66.9 g carbohydrates; 0 mg cholesterol; 329.2 mg sodium. Full Nutrition

Reviews (18)

Most helpful positive review

SSOSTON

06/10/2003

I loved these potatoes! I split it and made two small batches one with soy products for myself, one with dairy products for my husband. We were both very happy with the results. This is going to become a regular dish at our home. Read More

Helpful

(26)

Most helpful critical review

mhurst86

10/09/2008

I did not care for this recipe. Read More

Helpful

(8)

21 Ratings

5 star values: 13
4 star values: 6
3 star values: 1
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

SSOSTON

06/10/2003

Helpful

(26)

EEE

02/14/2008

I've made this twice. The first time exactly as the recipe is written- it was great, except it took an extra 45 min to cook. Most likely the potatoes where just too thickly sliced. The second time i sauted the onions with a little garlic and butter- again took an extra 45 minutes to cook. Both ways were delicious! Read More

Helpful

(21)

mhurst86

10/09/2008

I did not care for this recipe. Read More

Helpful

(8)

colleen

02/22/2008

This was pretty good. It wasn't very crunchy on top though. Next time I would use regular bread crumbs. My husband loved it. Read More

Helpful

(7)

lori

12/27/2011

Loved by all. Read More

Helpful

(3)

gibbled Jones

10/10/2006

Great! A crazy mess to make but it turned out quite good. Read More

Helpful

(3)

pomplemousse

03/17/2014

Very nice. I didn't boil the potatoes but sliced and placed in the pan then poured the sauce over. Since I did that I had to bake about an hour and a half but to me it was worth it since I didn't have to go through all that prep. This made a TON of potatoes and we enjoyed them which is really good since it is just the two of us. I used olive oil for the roux instead and made a bit more of the sauce. I also salted and peppered the potato layers since I didn't cube but sliced. Thanks for the recipe! Read More

Helpful

(3)

ssssforrest@comcast.net

04/15/2019

I made this tonight as a side to cauliflower steaks. It was awesome! I only changed a few things. First I used Walnut Milk instead of soy milk and Panko breadcrumbs instead of regular. Then I cut back on the plant based cheese because it is usually off putting to me when used as exact equivalents to cow cheese. So I replaced the soy cheese with 1/2 cup Daiya Cheddar 1/4 cup cashew based mozzarella and 1/4 cup nutritional yeast. The darker color of the walnut milk looked more like cream of mushroom soup. But the taste was phenomenal! I will definitely make it again! Read More

Helpful

(1)

Anthony Seta

11/11/2016

Made this for a vegan potluck and the loved it Read More

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Nutritional Information

Vegan Potatoes au Gratin

Servings Per Recipe: 8
Calories: 322

% Daily Value *

protein: 18 %

carbohydrates: 22 %

exchange other carbs:

dietary fiber: 24 %

sugars:

fat: 4 %

saturated fat: 2 %

cholesterol:

vitamin a iu: 13 %

niacin equivalents: 51 %

vitamin b6: 48 %

vitamin c: 32 %

folate: 13 %

calcium: 9 %

iron: 13 %

magnesium: 26 %

potassium: 26 %

sodium: 13 %

thiamin: 47 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.