Thinly sliced potatoes are layered between garlic and herb infused cream for layers of flavors, baked until the house smells magnificent and the potatoes are perfectly soft. You can stop there or take it up a level and add your favorite dairy free cheese, turn up the heat, remove the cover and get a nice bubbly brown top. This meal is a must have comfort food for whenever you need to take your meal to the next level. Approved for life! Get the recipe in the new Artistic Vegan Show where you can join my in the kitchen and/or below.
Who doesn't love potatoes, with cream and cheese? Made vegan of course. This meal is a winner!! My husband and I had the hardest time avoiding "cleaning up the edges" going back for extra bites, you'd hear the crinkle of the foil and I'd smile knowing how much Gerald loves these. If you ever want to impress a loved one, or yourself for that matter, make this meal. It is so comforting, so flavorful, you'll be the hero of the home for the day. Got in a fight? Make this or my cobbler. Want to show someone you love them? Again, this or the cobbler. Or maybe you just want a delicious meal. You can't go wrong with home cooking that reminds someone of there childhood or mom. So grab your taters and get peelin' because its time to make some Potatoes Au Gratin! Each bite is full of layers of potatoes, cream that has baked into the potatoes and an optional but highly recommended "cheese" layer makes you search for those extra cheesy pieces. This is a keeper!!!! 100%, 110%, 1000% - full force yum!!! For a similar version in a cast iron skillet, click here.
Ingredients:
Peaceful Preparation:
- 3 Tbsp Vegetable Oil (I used avocado oil; use dairy free milk or vegetable broth for oil-free)
- 3 Tbsp Flour (I used amaranth, use your favorite)
- 2 Whole Cloves Garlic
- 1 tsp Dried Thyme or 1 Tbsp Fresh
- 1 tsp Dried Parsley or 1 Tbsp Fresh
- Salt and Pepper to taste
- 1 1/2 Cup Dairy Free Milk
- 1/2 Cup Coconut Cream (Thick refrigerated portion from can)
- 2 lbs. or 1 kg. Peeled Yukon Gold Potatoes
- OPT: Favorite Dairy Free Cheese; See Video for Mine
Peaceful Preparation:
- Preheat oven to 350°F or 175°C. Generously grease a 9 x 13 pan or your favorite.
- In a saucepan add the vegetable oil and flour, stir to combine for 1 minute to create your roux.
- Add the balance of the dairy free milk, coconut cream, thyme, parsley, bring to simmer and cook until thickened, about 8 minutes. While cooking prep your potatoes. Once it is thickened season with S&P. Remove garlic and large pieces of herbs if you used sprigs.
- Peel and very thinly slice the potatoes, 1/8" thick or thinner. Feel free to use a food processor attachment that slices or carefully use a mandolin for more even results. Place a thin, even layer on the bottom of the greased dish. Sprinkle with salt and pepper. Pour enough sauce to cover. Repeat until done. I was able to get 4 layers. Cover and bake for 1 hour.
- If using dairy-free cheese, you can use store-bought or make your own. After an hour, top the potatoes with cheese. Turn up the heat to a broil or as high as it goes, uncover and bake for an additional 10 minutes to get a golden brown top. Allow to cool for about 15-20 minutes, slice and enjoy the labor of your effort. So worth it as you bite in! Hats off to you!
