Dairy Free Au Gratin Potatoes


"Cheese" Sauce

  • 1 cup diced yellow potatoes

  • 1/4 cup diced carrots

  • 1/3 cup chopped yellow onion

  • 3/4 cup water or broth

  • 1/2 cup raw cashews soak in warm water to soften

  • 1/4 cup coconut milk

  • 2 tbsp nutritonal yeast

  • 1 tbsp lemon juice

  • 1 tsp pink Himalayan sea salt

  • 1/4 tsp garlic powder

Potatoes Au Gratin

  • 4 large potatoes thinly sliced into rounds

  • 1 large onion thinly sliced into rounds

Optional Garnishes

  • bread crumbs before baking; use gluten-free if necessary

  • cayenne pepper after baking

  • paprika after baking


"Cheese" Sauce

  1. Bring a pot of water to a boil and add potatoes, carrots and onion. Cook until fork-tender, about 10-15 minutes depending on the size of the veggie pieces.

  2. Drain veggies and transfer to a blender.

  3. Add 3/4 cup of water (can be cooking water from your pot) or broth to the blender, along with the cashews, coconut milk, nutritional yeast, lemon juice, salt and garlic powder.

  4. Blend until smooth and creamy.

Potatoes Au Gratin

  1. Preheat oven to 400 degrees Farenheit. Grease a shallow casserole dish or 9X13 pan.

  2. Spread half of the potatoes over the bottom of the pan, top with the onion slices, and then cover with the remaining potatoes. You can repeat this layering as many times as you want if you have a small dish, a lot of ingredients, etc.

  3. Pour the "cheese" sauce evenly over the veggies. For an extra crispy top layer, you can sprinkle bread crumbs over the top (use gluten-free bread crumbs if necessary).

  4. Cover the dish with aluminum foil and bake for 1 1/2 hours. Garnish with a sprinkle of paprika or cayenne pepper if desired.


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