Low Fat Vegan Potatoes Au Gratin

January 6, 2008 at 6:03 pm · Filed under Recipes

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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 >

12 Comments »

  1. Jackie said,

    January 7, 2008 @ 5:58 am

    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?

  2. Josh said,

    January 7, 2008 @ 9:26 am

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

  3. Pat said,

    January 11, 2008 @ 5:26 pm

    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.

  4. Scoot said,

    January 18, 2008 @ 4:54 pm

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

  5. Skinartia said,

    April 18, 2008 @ 6:49 am

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

  6. sammy said,

    December 13, 2008 @ 8:34 pm

    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.

  7. jillian said,

    September 17, 2009 @ 1:53 pm

    amazing!

    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.

  8. Teresa said,

    October 1, 2009 @ 1:13 pm

    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!

  9. Janaki Surendranath said,

    November 24, 2009 @ 5:08 am

    Hi,

    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.

  10. My Vegan Cookbook said,

    November 27, 2009 @ 9:01 am

    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.

  11. Stacy said,

    January 14, 2010 @ 7:17 pm

    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 :)

  12. Michelle said,

    June 1, 2010 @ 8:28 am

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

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