Vegan Potato Gratin

Enjoy a creamy, comforting classic without the heavy dairy. This plant-based potato gratin uses a clever cauliflower-based sauce to keep it light and low in fat, making it perfect for weight loss while delivering high-fiber satisfaction.

Vegan Potato Gratin

Preparation

1
Preheat your oven to 400°F (200°C).
2
Peel the potatoes and slice them into very thin rounds using a knife or a mandoline.
3
Steam the cauliflower florets and chopped onion until they are completely soft and tender.
4
Place the steamed cauliflower, onion, soy milk, nutritional yeast, and garlic into a blender.
5
Blend the mixture until it becomes a completely smooth, creamy sauce, and season with salt and pepper.
6
Layer the potato slices in a lightly greased baking dish, slightly overlapping them.
7
Pour the creamy cauliflower sauce evenly over the potatoes, making sure it seeps between the layers.
8
Cover the dish with foil and bake for 30 minutes.
9
Remove the foil and bake for an additional 20 minutes until the top is golden brown and the potatoes are fork-tender.

Nutrational Values per serving

56
kcal
3g
protein
11g
carbs
0g
fat

Ingredients

  • potatoes 4 large piece
  • cauliflower 1 head
  • unsweetened soy milk 1 cup
  • nutritional yeast 3 tbsp
  • garlic 2 clove
  • onion 1 piece
vegan vegetarian low-fat low-calorie high-fiber clean-eating sugar-free lactose-free gluten-free
Difficulty 1/3
Duration 65 Min