Vegan Au Gratin Potatoes (Creamy Potato Casserole)

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Jump to RecipeBaking dish with vegan au gratin potatoes.

Au gratin potatoes are one of my favorite side dishes to enjoy. They are typically make with a lot of heavy cream and cheese and is a very rich dish. For this vegan au gratin potato recipe I wanted to create something that is still creamy and delicious without feeling as heavy as your traditional au gratin.

This comfort food that is typically just something to enjoy at a Christmas dinner is now a part of a weekday rotation.

What type of potato is best au gratin?

I love using Yukon gold potatoes in this recipe. They are a great choice because they are mix between soft and buttery but they also hold their shape. You could also use russet potatoes if that’s all you can find. Russet potatoes have a nice creamy texture but they will not hold their shape as well as Yukons.

I would avoid using any waxy potatoes like red potatoes as those will be a little hard in this recipe.

Spoon holding up a serving of vegan au gratin potatoes.

Tips for Success

  • Use a Mandolin. When making au gratin potatoes you want to get nice thin slices that are all fairly similar in size. This is probably the most difficult part in this recipe, so using a mandolin really helps ease this step. Having them the same size potatoes helps everything cook evenly. One thing to note when using a mandolin is to be very carful because they are extremely sharp. Try to cut up most of the potato but once you start getting close to the blade you should stop, don’t worry if you don’t get every bit of the potatoes.
  • Make sure to use unsweetened milk. Many plant based milks are flavored or sweetened. You don’t want that in this dish, you want something that will add the creaminess without any additional flavor so make sure to get unsweetened milk. I love to use an unsweetened almond milk but you could also use soy milk or cashew milk if you prefer.

What to Serve with Au Gratin Potatoes

Au gratin potatoes are a great side to bring to any dinner especially if you are looking for a vegan side dish. If you are looking to serve this along size a main course I love to serve with with some seared salmon or fish. You could also serve it with a large salad if you want to keep the meal fully plant-based. I love this Greek Salad with Quinoa and Chickpeas because is brings in some freshness and protein to the meal. You could also serve it along size some beans or lentils like these brothy cranberry beans.

How to Store Leftover Potatoes

If you have extra potatoes you can store them in an airtight container in the fridge for up to 5 days. To reheat, add them to the microwave or reheat in the over at 350°F for 10-15 minutes.

Serving spoon in a dish of au gratin potatoes.

Vegan Au Gratin Potatoes (Creamy Potato Casserole)

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Baking dish with vegan au gratin potatoes.
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  • 4 yukon gold potatoes, thinly sliced (about 5 cups)
  • 2 tbsp olive oil
  • 3 shallots, sliced (about 3/4 cup)
  • 6 cloves garlic, minced
  • 2 tbsp all purpose flour
  • 3/4 cup unsweetened almond milk (or any type of plant-based milk)
  • 1 can (14oz) full fat coconut milk
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 tbsp dijon or stone ground mustard
  • 2 tbsp nutritional yeast
  • 1 tsp kosher salt
  • black pepper
  • fresh parsley or thyme, for topping


  1. Preheat oven to 350°F.
  2. Thinly slice your potatoes using a knife or mandolin and set them aside.
  3. Start by making your creamy sauce. Heat olive oil in a large pan over medium heat. Add in your shallot and cook until softened, about 3 minutes. Add in your garlic and cook another 1-2 minutes.
  4. Turn your pan to medium-low and add in your flour. Mix until it has coated the shallots and garlic. Now slowly pour in the almond milk, whisking to incorporate it into the flour. It will start to form a thick paste at this point.
  5. Add in your coconut milk, thyme, and rosemary. Mix everything together and bring to a simmer. Let this cook until it has slightly thickened, about 8-10 minutes. Stir every few minutes to make sure nothing sticks to the bottom.
  6. Stir in the mustard, nutritional yeast, salt, and pepper. Now add in your potato slices and mix so everything is well coated. If you can’t fit all the potatoes in the pan, add the milk mixture and potatoes to a large bowl to mix.
  7. Pour your potato mixture into a greased baking dish (9x9 or 9x13 works well). Even out the potatoes and cover the mixture with aluminum foil. Place in the oven and bake for 25 minutes.
  8. Remove the cover from the potatoes and bake for an additional 20-25 minutes or until the top of the potatoes are slightly golden brown and bubbling.
  9. Let the potatoes cool slightly before serving.


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