Gratin is a culinary technique where a dish is topped with a browned crust, often made of breadcrumbs. In this holiday-worthy recipe, the topping covers creamy scalloped potatoes. This dairy-free potatoes gratin is actually rather easy to make, but the cook time is a bit long, so be sure to plan ahead. And don’t hesitate to use a food processor or mandoline to make quick work of slicing the potatoes. This recipe was originally shared with us by a reader back in 2006, and today we’re giving the recipe and post a big refresh!
Photo by Oxana Zaytseva.
Special Diet Notes: Dairy-Free Potatoes Gratin
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, optionally vegan, plant-based, and optionally vegetarian.
- 6 medium (2½ to 3 pounds) Russet or Yukon Gold potatoes, very thinly sliced (1/8-inch or thinner)
- 2 medium yellow onions, sliced
- 4 tablespoons dairy-free buttery spread or olive oil, divided
- 2 tablespoons all-purpose flour
- 1½ cups vegetable broth (for vegan) or chicken broth
- Salt, to taste
- Black pepper, to taste
- 2 cups dairy-free breadcrumbs
- ¼ to ½ cup vegan Parmesan cheese alternative (store-bought or homemade), to taste
- Preheat your oven to 350°F and grease a 9x13-inch baking dish or a smaller dish if you want more coverage with the gratin topping.
- Place the sliced potatoes in a bowl of cold water.
- Heat 2 tablespoons buttery spread or olive oil in a medium skillet over low heat. Add the onions and sauté until golden, 10 to 15 minutes.
- Heat the remaining 2 tablespoons buttery spread or olive oil in a small saucepan over medium heat. Add the flour and whisk for 1 minute, or until lightly golden. Slowly whisk in the broth, stirring constantly, until the sauce is smooth. Once the sauce begins to thicken and bubble, cook it for about 2 minutes, while whisking.
- Remove the saucepan from the heat, and season with salt and pepper.
- Drain the potatoes and layer ⅓ of the potatoes in your prepared baking dish, followed by ½ of the onions, and a light sprinkling of sat and pepper. Repeat this process and then top with the final ⅓ of the potatoes.
- Pour the sauce evenly over the potatoes and cover the baking dish tightly with foil. Bake for 45 minutes.
- In a medium bowl, whisk together the breadcrumbs and Parmesan alternative.
- Remove the foil from the potatoes and sprinkle evenly with the bread crumbs.
- Bake for 45 minutes more, or until the potatoes are tender and the crumbs are crisp and browned.