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Vegan Oil-free Au Gratin Potatoes

Vegan Oil-free Au Gratin Potatoes

You can enjoy these creamy and cheesy Oil-Free Au Gratin Potatoes without worrying about the ill effects of dairy cream or cheese.  
Author Trish Hall

Ingredients

  • 2 lbs potatoes Yukon Gold are best
  • 2 cups cheese sauce See cheese recipe in notes
  • 2 cups onions, sliced
  • 1 cup unflavored plant milk I used plain soy
  • 4-6 cloves garlic, minced
  • 1-3 tsp salt optional
  • 1-3 tsp seasonings of your choice (I used smoked paprika) optional

Instructions

  1. Slice the potatoes into 1/8" slices using a food processor, mandoline (be careful!!) or a very sharp knife.

  2. Slice onions using the same method. 

  3. Layer stacks of 5-6 potatoes with onions between each slice. If using salt or other spices, sprinkle salt and spices between each slice as you stack.  Stack on the edges of the potatoes so that the peel edges are up. Start at the outer edges of the pan and continue around if using a circular or oval dish. Fill in the middle with more stacks. If using a rectangular dish, make rows of stacked potatoes. 

  4. Sprinkle/spread minced garlic over the top of the potatoes. 

  5. Mix the cheese sauce with the soy milk to get a pourable, but still thick consistency. You may not need the entire cup of milk, depending on how thick your cheese sauce is. 

  6. Pour the thinned cheese sauce over the entire dish. 

    Bang the dish down on the countertop so that the sauce gets down between the slices of potatoes and onions. 

  7. Cover with parchment/foil and bake for about 1 hour at 400 degrees. Remove foil and bake until golden and some edges of the potatoes are crispy. 

Recipe Notes

For the cheese sauce, use this Amazing Vegan Cheese Sauce from my buddy Chuck at Brand New Vegan. 

Or try my Vegan Nacho Cheese Sauce

Thin either of these sauces to the consistency of apple sauce by adding up to a cup of unflavored plant milk.  Pourable, yet still thick enough to cling to the potatoes and require a good thump of the dish on the counter to get it to settle into the potato slices. Make sense?