Vegan Potatoes Au Gratin

Give these a try, I promise you won’t be disappointed 🥔 The cooking method is the secret to success!
2 large russet potatoes
2 1/4 cups regular almond milk
1 1/4 cups vegan shredded cheddar cheese (I tossed some vegan mozzarella in too just because I had extra)
Salt to taste
Black Pepper to taste
Heat oven to 350 (F)
Grease a 9 x 13 baking pan (or 8×8 for deeper stack) set aside

  1. Peel potatoes, cut into 1/4” in slices
  2. In stock pot, add sliced potatoes to almond milk, add salt & pepper (1/2 tsp each to begin)
  3. Bring milk to simmer over medium heat, simmer potatoes for 15 minutes
  4. With slotted spoon or slotted spatula, remove potatoes from pot, layer evenly in prepared baking dish, being careful to remove as little milk as possible. Salt & pepper each layer of potatoes to taste
  5. Return attention to milk in pot, add 1 cup cheese to milk, bring up to a boil, boil for 5-7 minutes, stirring constantly until mixture thickens. Don’t panic, it will thicken!
  6. Pour sauce over potatoes, sprinkle with cheese, cover with foil – bake 45 minutes.
  7. Uncover potatoes, cook 15 minutes.
  8. Bring oven to low broil, place pan on top shelf, broil on low for 10-12 minutes, watching closely that it doesn’t scorch! Once browned to your liking, remove, let cool for 5-10 minutes & enjoy!
    Let me know if you try it!

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