Lean Vegan Scalloped Potatoes – My Darling Vegan

Vegan gratin potatoes! It’s a healthy twist on a classic family favorite. These skinny scalloped potatoes are made with layers of Russet potatoes and a cheesy cauliflower sauce topped with vegan parmesan and fresh chives. So good!

Let’s take a break from everything Christmas cookies And candies and let’s turn our attention to something tasty. Life is about balance, after all.

Don’t get me wrong, I love holiday baking. It’s hard to convince myself to put down my whisk and step away from the oven. But the holidays bring so much fall harvest flavor. There is stuffed acorn squash, vegan mushroom meatloafand of course, roasted Brussels sprouts. Too many delicious flavors that we just can’t miss.

And so, I step away from my whisk and bring you a classic holiday side dish with a healthy twist.

This vegan potato gratin recipe is easy to prepare and can be done in about 50 minutes. It’s the perfect side dish for your holiday meals and Sunday dinners.

Ingredients and Substitutions

  • Russet potatoes
  • Yellow onion
  • Garlic
  • Olive oil
  • Cauliflower and Cheese Alfredo Sauce – This recipe is a combination of onions, garlic, cauliflower, vegetable stock, vegan parmesan and spices. It’s a healthy take on Alfredo sauce while still being creamy and decadent. If you prefer to use store-bought vegan Alfredo sauce (< Feel comfortable doing this.
  • Fresh chives
  • Vegan Parmesan – I recommend Violife Parmesan. It’s creamy, melty and tastes exactly like I remember parmesan tasting. If you don’t have access to Violife, you can make your own parmesan.

Recommended equipment

First of all, I recommend a MandolinI love my mandolin! The mandolin allows you to make thin, even slices of any fruit and vegetable and while it’s not something I use often, for recipes like this I’m so happy to have it have a.

You will also need a sauté pan, blender, basic cooking utensils, and a 7×11 baking dish. (<

Check out the full list of my recommended kitchen tools and gadgets.

Finished dish on a white plate

How to make vegan au gratin potatoes

Step One – Prepare the Alfredo Sauce

To make the cauliflower Alfredo sauce, heat the oil in a large saucepan over medium-high heat. Once hot, add the onions and garlic. Cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the cauliflower florets and sauté for another 2-3 minutes. Once slightly tender, add the vegetable stock, cover and cook until the cauliflower is tender, about 5 minutes more.

Cauliflower florets in a saucepanCauliflower florets in a saucepan

Transfer to a high-speed blender and add remaining Alfredo sauce ingredients. Blend until completely smooth.

Pro tip: This recipe calls for ½ batch of creamy cauliflower sauce. Consider making a whole batch and store the excess in the freezer for up to 2 months. This makes the Perfect Skinny Alfredo Sauce for a quick and easy meal.

Step Two – Prepare the Potatoes and Onions

While the cauliflower cooks, prepare the potatoes. Peel and cut the potatoes into thin slices (about ⅛” thick) and set aside. For best results, I recommend using a mandolin.

Saute onion and garlic in olive oil over medium heat until onions are sweet and translucent; it takes about 5 minutes. Remove from heat and set aside.

Thinly sliced ​​russet potatoes on a wooden cutting boardThinly sliced ​​russet potatoes on a wooden cutting board

Step Three – Assemble and Bake

Assemble the au gratin potatoes by placing half of the potatoes in the bottom of a casserole dish. Top with half of the creamy cauliflower sauce. Spread the onions in a single layer. Then top with the remaining potatoes and sauce.

Bake for 20 minutes until the potatoes are tender and the sauce is boiling.

Vegan Scalloped Potatoes with Serving SpoonVegan Scalloped Potatoes with Serving Spoon

Serve and store

Serve these potatoes with vegan parmesan, freshly ground pepper and fresh chives. Serve as part of your holiday meal or with homemade vegan soup.

Store leftovers in an airtight container refrigerate for up to 3 days. To reheat, cover with foil and gently reheat in 350F oven.


Frequently asked questions

Is this recipe gluten free?

Yes! It is.

Can I make this recipe keto-friendly?

Are you following a keto diet? I haven’t tried it personally, but I have seen people make keto scalloped potatoes using turnips And cauliflower. If you try it, let us know how it goes!

What makes these au gratin potatoes? Skinny?

These potatoes are rich and creamy from one of my favorite vegetables: cauliflower! Cauliflower Cheese Sauce is soy-free, not as heavy and rich as a sauce made from dairy, coconut, or cashews, and is packed with good things like vitamin C, B6, vitamin K and proteins.


More Vegan Holiday Recipes

Vegan Scalloped Potatoes in a CasseroleVegan Scalloped Potatoes in a Casserole

Vegan gratin potatoes

Vegan gratin potatoes! It’s a healthy twist on a classic family favorite. These skinny scalloped potatoes are made with layers of Russet potatoes and a cheesy cauliflower sauce topped with vegan parmesan and fresh chives. So good!

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Preparation time: 30 minutes

Cooking time: 40 minutes

Total time: 1 hour ten minutes

Servings: 6 people

Calories: 184kilocalories

Instructions

  • Preheat the oven to 400F. Lightly grease a 2-quart casserole dish (11 x 7 or similar size) and set aside.

  • To make Cauliflower Alfredo Sauce, heat cooking oil in a large saucepan over medium-high heat. Once melted, add the onions and garlic. Cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the cauliflower florets and sauté for another 2-3 minutes. Once slightly tender, add the vegetable stock, cover and cook until the cauliflower is tender, about 5 minutes more. Transfer to a high speed mixer and add the remaining Alfredo sauce ingredients. Blend until completely smooth. Put aside.
  • Peel and cut the potatoes into ⅛” to ¼” thick slices. In a frying pan, heat the oil. Sauté the onions for 5 to 7 minutes until translucent and fragrant. Add the minced garlic and sauté for an additional 60 seconds. Remove from fire.

  • Assemble the au gratin potatoes by placing half of the potatoes in an even layer in the bottom of the casserole dish. Top with half of the cauliflower Alfredo sauce. Evenly distribute the onions over the Alfredo sauce. Top with remaining potatoes and Alfredo sauce. Cover with foil and bake for 20 minutes. After 20 minutes, remove the foil and continue cooking for another 20 minutes until the potatoes are tender and the sauce is boiling on the sides.

  • Remove from oven and garnish with vegan parmesan (optional) and fresh chives. Serve hot.

Remarks

Serve and store – Serve these potatoes with vegan parmesan, freshly ground pepper and fresh chives. Serve as part of your holiday meal or with homemade vegan soup. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and gently reheat in the oven at 350F
Recipe tip – Consider preparing a whole batch of creamy cauliflower sauce and stored the excess in the freezer for up to 2 months. This makes the Perfect Skinny Alfredo Sauce for a quick and easy meal.

Nutrition

Calories: 184kilocalories | Carbohydrates: 30g | Protein: 7g | Fat: 2g | Saturated fat: 1g | Monounsaturated fat: 1g | Sodium: 9mg | Potassium: 665mg | Fiber: 4g | Sugar: 2g | Vitamin A: 15UI | Vitamin C: 11mg | Calcium: 27mg | Iron: 1mg

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