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Vegan Potatoes Au Gratin


  • 4 Russet potatoes, skin on, sliced thin
  • 3 tbsp vegan butter, such as Earth Balance
  • 3 tbsp all purpose flour
  • 2 c non-dairy milk
  • 1 c Daiya cheddar style shreds
  • ½ c Daiya mozzarella style shreds
  • 1 tsp onion powder
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees.

  2. In a sauce pan over medium heat add the vegan butter. Once melted stir in the flour whisking constantly for one minute.

  3. Add the non-dairy milk, onion powder and cheeses. Continue to stir until cheese is melted and the sauce is very smooth. Season with salt and pepper.

  4. In a lightly greased baking dish (I used a 7x11" dish) layer the potatoes. Pour the sauce over top. Place in the oven and bake for 1 ½ hours until bubbly and nicely browned.

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