Low Fat Vegan Potatoes Au Gratin


This isn’t an incredibly original recipe, it’s more of a recipe make over. I’ve seen several vegan Potato Au Gratin recipes online. They either have too much butter or oil, which makes me cringe. Or they pack an unnecessary amount of nutritional yeast flakes into them, which gives them an off flavor. More isn’t always better. Some make the cooking process more complicated than it has to be by having you cook the cheez sauce in a sauce pan first, mine doesn’t do that. While the potatoes cook the liquid ingredients cook down to create the sauce. Because this dish is cooked in the microwave it can be ready to eat in almost 30 minutes. GO TO RECIPE >

  • http://foodblog.jkvetter.com Jackie

    Josh, This looks really good, I’m going to try it when I get back in town. However, I do not own a microwave, will not use one, so I am going to bake mine. Any suggestions? Would you make any changes?

  • Josh

    It will work just fine in the oven, shouldn’t be much of a difference.

  • Pat

    I tried this tonight and it’s very tasty. I think this sauce is a versatile one that would be good poured over other kinds of veggies, rice, etc., prior to baking. I like that the sauce doesn’t require a separate cooking step.

    I had the oven on anyway, so I covered my casserole dish with foil and baked in a 400 degree F oven for 50 minutes, uncovered and baked another 10 minutes, and then let sit out for 5 minutes before serving. Due to the ingredients and amounts I had on hand, I ended up using Yukon gold potatoes, 1/3 cup of nutritional yeast flakes and 2 to 3 tablespoons of fresh flat leaf (Italian) parsley instead of the dried. It turned it fine, and I will definitely make this again. Thanks for a nice recipe and website, Josh! I’m looking forward to trying the other recipes you’ve got posted.

  • Scoot

    Another big hit, very very good with the yukon gold potatoes we had. Thank you!

  • Skinartia

    I made these last night. They are sooooo delicious! :D I brought some leftovers to share with my co-workers at lunch. Thanks!

  • sammy

    Very yummy! I think next time I’ll try a different rice milk. The one from Trader Joe’s (Organic, Original. 10g. sugars in 120 Calories of milk) may have made the dish a little too sweet for my taste. It says it’s unsweetened. I wonder if it would be ok with soy milk. Thanks again Josh. Another winner.

  • jillian


    I used cashew milk (1/2 C cashew and 2 C water) and added some shredded Teese (http://www.teesecheese.com/), nutritional yeast, salt and pepper on top.

  • Teresa

    I was so pleased to find your blog. Someone posted a link to this recipe recently on Craftster. Have yet to try any recipes but they look very good as I’m trying to get away from so much prepared foods. I will cook some up in the future. Thank you for your very nice blog!

  • Janaki Surendranath


    I am vegan and really a novice at cooking, especially western cooking and hence baking as well.

    I am really thrilled and nervous all at once about cooking your Potato Au Gratin for Thanksgiving.

    However, I do not use a microwave oven and would really appreciate the correct steps invovled in preparing this same dish using a conventional oven.

    Best Regards.

  • http://www.myvegancookbook.com/ My Vegan Cookbook

    If you’d like to cook this in the oven, bake at 375 degrees until the potatoes are done. It’s an easy dish so don’t worry about messing it up. You’ll know when it looks done.

  • Stacy

    Yum. I used shallots and leeks instead of the peppers, and also added a bit of mustard and braggs liquid amino acid. Oh–and I added gluten free bread crumbs. Im so excited to try :)

  • Michelle

    These were delicious – I do not use microwaves so I baked uncovered at 375 for about 70 minutes. Turned out perfect.

  • Pingback: Day 42 – Vegan Potatoes Au Gratin « The Made Project

  • Becca

    Found this while browsing for something vegan with potatoes! Yum. Did it in the microwave and it was fine. Thanks Josh!

  • Angela

    Thanks. Didn’t have any rice milk, so made some cream of rice and added that to the water. Also added about a 3rd of small onion to the water, yeast etc. Turned out very yummy. Baked in oven for about an hour at 350.

  • TotalHealth234

    Michelle, thanks for your conventional oven comments!! I dont use a microwave either, but I thought that it deserved a reason why to the readers and the gratious vegan cookbook author. Microwaves change the molecular structure of the food to something that our bodies cant recognize… so you turn all your hard work and awesome healthy food into something that our bodies dont know what to do with.

    There was a study. Purchase 2 identical plants and place next to each other. Next boil water and place in container to cool down and label that it it “Boiled Tap water”. Next take same amount of water and microwave until it boils and cool down and label it as Boiled Microwave water”. Next label one plant as “Tap water” and the other plant as “Microwave water”. Water the respective plants and see what happens. The study concluded that the plant that was fed the microwaved water died.

    If your microwave is attached to a cabinet and you cant get rid of it, many people now use the Microwave in their kitchen for extra storage.. and its a great spot to do sprouting.

  • vegancookbook

    Michelle, Not at all convinced that microwaves are bad. The whole thing about microwave water killing plants is not true, here is a guy who did the test himself on youtube, and it did not kill the plants. http://www.youtube.com/watch?v=TO6DJz3OF8Q

    I haven’t seen any scientific studies cited proving the negative things people have to say about microwaves. Where are they? It’s all hearsay.

  • Bernadette Innocent

    Josh, I have made these before but this recipe is the best that I have tasted. I stumbled upon your site while looking for other vegan recipes and I am very grateful for these recipes. I prepared Sabbath lunch from the recipes on your site. Will definitely try more. This site is a keeper.

  • Julianne Bonner

    I made this tonight and even though my ancient (20+ years!) microwave is only 650w the spuds were cooked in 20 mins and I was very impressed with the taste. It makes a versatile “cheesy” sauce base from which you can come up with all sorts of variations, depending on what you have in the fridge.

  • Lauren

    Really really newbie question here, but ah… what am I supposed to cover the dish with? Paper towels? Plastic wrap? Thanks!

  • Kimberly Ireland

    If you make this in a casserole dish like I did, you can just use the lid. :)

  • Kimberly Ireland


  • Kimberly Ireland

    375 for about an hour

  • Kimberly Ireland

    Water or vegetable broth works too. :)

  • Kimberly Ireland

    375 for about an hour

  • Kimberly Ireland

    We’ve conducted the experiment ourselves, and it is actually quite accurate. Don’t miss our microwave one bit! :)