Looking for a last-minute side-dish for your Easter seitan ham?
We soooo have your back with these heavenly (and omnivore-approved) Vegan Au Gratin Potatoes!
And this recipe? Oh, man. It really hits a soft spot in my heart.
Let me tell you a little story…
When I was growing up, I remember my mom ALWAYS making these potatoes for fancy holiday dinners. I can’t remember exactly on which holidays they were made, but if we were having some sort of sit-down feast, you can bet Au Gratin Potatoes would be on the table.
And I loved them. So much. I mean, potatoes baked in a creamy cheesy sauce? Yes PLEASE.
So, naturally, this has been on my “Recipes to Veganize” list for quite some time because I knew there was no way I was going the rest of my life without those delicious potatoes again!
So, this past Christmas, I asked my mom for her recipe. And she – thankfully – obliged…but wondered how the hell I would turn something that is basically potatoes soaked in buttermilk and cheese into a dairy-free masterpiece.
But we all know I’ve faced much bigger challenges in my veganization attempts, so I said BRING IT ON and got to the kitchen!
And I gotta say, our veganized recipe was a HUGE hit at our family Christmas lunch! Both of my parents (who have been eating my mother’s au gratin for YEARS) said they actually liked this recipe BETTER than my mom’s.
Now, normally I wouldn’t be all high and mighty about that, but this is a victory for the animals more than me, so I was pretty stoked to say the least! 😉
This story is kinda why I love veganizing old family favorites. It shows your family you WANT to keep their traditions going and you CAN keep them going, but you can also allign them with your sense of ethics. No animal should have to die for us to sit down to dinner – on a holiday or any other night! And recipes like this can go a LONG way in spreading that truth to others.
And did I mention it tastes good? Becuase it tastes SO FREAKIN GOOD!
Our vegan au gratin potato recipe is SUPER easy and only requires a few ingredients. We used Minimalist Baker’s homemade parmesean to replace the dairy cheese in the original recipe – it is downright DIVINE – and a simple mixture of apple cider vinegar and non-dairy milk creates the most perfect vegan buttermilk you’ll ever imagine. We’ve made this recipe a few times on our Live Facebook show. Here’s a replay if you wanan check that out 🙂
The taste and texture are SO ON POINT. You could probably serve this dish to your omnivore family without them even realizing it’s vegan!
Want to watch us make this LIVE on Facebook? Join us tomorrow on the Plant Power Couple Facebook Page at 5PM EDT! You can hang out, share some laughs, ask any questions you have about the recipe, and let us know what family favorite you’d like us to veganize next…all whilst collectively drooling over this amazing vegan au gratin potato recipe. UPDATE: You can watch the live recording below!
Yield: 1 9x12 casserole dish
Our au gratin potato recipe is SUPER easy and only requires a few ingredients. We used Minimalist Baker’s homemade parmesean to replace the dairy cheese in the original recipe - it is downright DIVINE - and a simple mixture of ACV and non-dairy milk creates the most perfect vegan buttermilk you’ll ever imagine.
15 minPrep Time:
35 minCook Time:
50 minTotal Time:
- 2 lb russet potatoes, sliced thinly
- sea salt
- black pepper
- 1 cup vegan parmesean (We used Minimalist Baker's easy recipe: http://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/)
- 2.5 cup non-dairy milk (almond and cashew work great!)
- 1.5 Tbsp apple cider vinegar
- Start by making your buttermilk by combining your milk and vinegar in a mixing bowl. Set aside for 5 minutes.
- While you wait, make your parmesean. We used Minimalist Baker's recipe, and it took less than 5 minutes to make!
- Next, heat your oven to 350F and grease a 9x12 casserole dish.
- Layer 1/3 of the potatoes on the bottom of the dish. Pour 1/3 of the buttermilk over the potatoes, sprinkle with 1/3 of the parmesean and a pinch of salt & pepper.
- Repeat this step two additional times.
- Cover the casserole dish and bake for 20 minutes. Remove the cover and bake an additional 10-15 minutes or until potatoes are cooked through and the sauce is niiiice and thick!
We HIGHLY suggest you use the homemade parmesean recipe for this - especially becuase it takes less than five minutes to make! But if you’re in a pinch, shredded Daiya or Follow Your Heart would work just fine. Just be sure the cheese fully melts before removing it from the oven.
We like to serve this dish next to our seitan ham recipe, but it’s a great side-dish for almost anything!