Deliciously Creamy Potatoes Au Gratin Recipe: A Perfect Side Dish for Any Occasion
Servings 6
Equipment
- 1 casserole dish 8x8 or a 9 inch round dish
- 1 saucepan
- 1 whisk
Ingredients
- 4-5 pounds Yukon gold potatoes thinly sliced
- 3 tbsp vegan butter (I recommend Live Monty's)
- 1 white or sweet onion finely chopped
- 12 cloves garlic minced
- 1 tsp fresh thyme
- 2 tbsp fresh rosemary
- ½ tsp black pepper
- ⅛ tsp ground nutmeg
- ¼ cup all purpose gluten-free OR cassava flour (if you want it grain free)
- 2 cups oat milk (I like Malk or Elmhurst)
- ½ cup raw cashews (can omit to keep low fat)
- 1 cup vegetable broth (I like Bonafide Provisions salt free)
- 1 cup vegan mozzarella grated
- ¼ cup chives finely chopped
- ¼ cup parsley finely chopped
- Sea Salt to taste (optional)
Instructions
- Preheat the oven to 400F and make sure to have an 8x8 baking dish ready to assemble the recipe.
- Place the mozzarella cheese block in the freezer, potentially overnight to ensure it is frozen solid by the time you are ready to make this recipe.
- Blend the oatmilk, cashews, salt (if using), pepper, and nutmeg together. Blend for 1 - 2 minutes until the mixture is smooth.
- Melt the vegan butter in a saucepan, then sauté the onions and garlic until golden brown.
- Then pour the blended mixture into the saucepan. Reduce to low heat and cook for 1 -2 minutes.
- Add the flour and mix until evenly combined, avoiding clumps. You will need to keep stirring to get the clumps out, if they form.
- Then add the vegetable broth. Let it cook down for 1 - 2 minutes.
- Let the mixture cool and then transfer to a mixing bowl and add the fresh herbs, rosemary and thyme.
- Use a mandolin to thinly slice the potatoes.
- Add the potatoes to the oatmilk mixture and toss a few at a time until all are coated.
- Transfer the potatoes to the dish. If you are using a round dish, you can arrange the potatoes in a circular pattern, upright on their thin edges, or lay them flat, which works better in a rectangular dish. But it is your preference, as it does not affect the taste but rather the dish's aesthetics.
- Once the potatoes are in the dish, pour the remaining sauce over them.
- Spread the grated vegan mozzarella cheese over the potatoes. I recommend freezing a block of Miyoko’s mozzarella cheese. Once you take it out of the freezer, grate quickly. It makes the process much less messy and quicker.
- Cover the dish with parchment paper. Many people use foil for this step, but I am not a fan of using Aluminum anywhere near food. It is a toxic heavy metal. If parchment does not work for you, you can also cover the baking dish with a baking sheet. It works just as well.
- Bake for 50 minutes or until the potatoes are tender when poked with a knife.
- Then remove the parchment or the baking sheet and bake for an additional 15m to brown the top.
- Garnish with chives and parsley to serve
Notes
Please purchase a clean oatmilk like by Malk or Elmhurst Unsweetened Milked Oats which contain just three ingredients: Filtered Water, Oats and Sea Salt. Please do not purchase Oatmilk with additives and oils. Oatmilk is one of the ways I keep this recipe low fat.
