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Insanely Easy Vegan Au Gratin Potatoes

I have never been a cheddar cheese lover, or a cheese lover in general, but these potatoes have the power to win over anyone. The recipe is quick, super simple and is especially comforting on a cold night.


3 tablespoons vegan butter (I use Earth Balance)

3 tablespoons all-purpose butter (extra dabs optional)

1 cup vegan cheddar cheese (I use Daiya)

2 cups soy milk (I use Silk)

1- 1.5 teaspoons salt

1/8 teaspoons pepper

onion powder to taste

fresh herbs to taste

5 large peeled and thinly sliced potatoes


Preheat over to 350 degrees and spray a 9" casserole dish with a non-dairy cooking spray. Over low heat in a medium saucepan melt butter and add flour, salt and pepper until smooth. Slowly stir in soy milk and cheese. Raise the heat to medium and stir continuously until cheese is melted and the sauce is creamy with no lumps. Place half the sliced potatoes evenly in the casserole dish and pour half the cheesy mixture over the top, using a spoon to spread into all the crevices. Repeat this process with the remainder of the potatoes and sauce then sprinkle onion powder over the top as generously as desired. (I spread a few dabs of butter around the top as well, approximately 1 more tablespoon). Cover with aluminum foil and bake for 30 minutes. After 40 minutes remove the foil and bake for an additional 25 minutes, or until the potatoes form a slightly browned layer on top. Sprinkle with parsley or any fresh herb to taste.

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