I LOOOOOOOOVE Au Gratin potatoes and I don’t make them very often, because honestly, I’d eat the whole pan myself, if I was left alone in our house.
I made this recipe for a family dinner last Saturday, and they are SO yummy, and not that difficult. They honestly are some of the best au gratin potatoes I have ever had, and they are non-dairy, and vegan if you use veggie broth and vegan butter. You will not be disappointed. I’m just bummed I didn’t take an image to share with you, but trust me, they are golden, creamy deliciousness.
2 cups veggie broth
1 1/2 cups Almond milk, or other non-dairy milk
1 bag of Daiya cheddar shreds
2 Tablespoons Nutritional Yeast (tip – buy in bulk at Sprouts)
2 Tablespoons vegan butter (optional)
4-5 pounds Russett potatoes, peeled and sliced thin (mandolin)
3 stalks green onion (low FODMAP if you use only the green parts)
1 package of vegan parmesan shreds
Preheat oven to 400. Heat broth, milk, cheddar shreds, nutritional yeast and butter over medium-high heat in a saucepan on the stovetop, until cheese is melted, about 5-7 minutes. Do not boil on high. Let cool to warm.
Peel and slice potatoes, keep in salted, cold water until ready to layer. Use a 13×9 pan and lightly coat with non-stick spray. Layer half the potatoes, top with half the melted cheese mixture, half the green onions and half the parmesan. Repeat.
Bake in 400 degree oven for 45-50 minutes, or until the top layer is browned and the liquid is bubbly. Poke potatoes with a fork and see if they are cooked through, if not, put back in the oven for an additional 10 minutes or so. Remove from oven when done and let sit for 10 minutes before serving…if you can stand it.
Let me know if you try this recipe, I’d love to see how it turns out for you and if you love it as much as I do.