Vegan Potato Gratin

Potato Gratin Always Reminds Me Of Celebrations. It Goes So Well With So Many Heartwarming Dishes Especially When it’s Getting Cold Outside.
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Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Course: Side Dish
Cuisine: Continental
Keyword: Dairy Free, Festive, Gluten Free, Side, Vegetarian
Servings: 8 Servings
Calories: 279kcal


  • 1.4 kg White Potatoes

For the sauce:

  • 150 grams Cashews
  • 420 ml Almond Milk (Unsweetened)
  • 4 Cloves Garlic
  • 1 Shallot
  • ½ Lemon (Juiced)
  • 1 ½ tbsp White Miso Paste
  • 4 tbsp Nutritional Yeast
  • 2 Sprigs Rosemary (Leaves Only)
  • 6 Sprigs Thyme (Leaves Only)
  • ¼ tsp Ground Nutmeg
  • ¼ tsp Cayenne Pepper
  • 1 ¾ tsp Salt
  • 1 tsp Ground Black Pepper


  • Firstly, soak the cashews in boiling water for 1 hour, then add the almond milk and blitz to a smooth consistency. Add in the remaining sauce ingredients and blend again until smooth and creamy. Transfer the sauce into a large mixing bowl.
  • Wash and dry the potatoes. Then using a mandolin, or a very sharp knife, slice the potatoes evenly and place them in the bowl with the sauce. Mix well until the potatoes are well coated.
  • Preheat the oven to 400°F (200°C).  Grease a 7×10 inch (18x25cm) deep sided baking dish.
  • Arrange the potatoes tightly in the baking dish, then pour over the remaining sauce and tightly cover with kitchen foil.
  • Bake in the oven for 30 minutes, then remove the foil and bake for a further45 minutes, until the top is crispy and the potatoes are cooked through. Test the potatoes by piercing them with a sharp knife. Serve immediately.



Calories: 279kcal | Carbohydrates: 42g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Sodium: 709mg | Potassium: 973mg | Fiber: 6g | Sugar: 3g | Vitamin A: 59IU | Vitamin C: 40mg | Calcium: 100mg | Iron: 3mg