Creamy Vegan Potato Gratin with a Touch of Nutmeg and Gruyère

Potato gratin—also known as pommes dauphinoise—is a dreamy side dish that will put a smile on the face of any potato lover. Traditionally, it is made with thinly sliced potatoes, cream, cheese, and a little nutmeg. Some modern iterations also add onion and even garlic. Our version has all of the classic flavors, but we've made it vegan by using a cashew cream sauce and a sprinkle of nutritional yeast for that cheesy flavor. The result is a creamy, flavorful gratin that is sure to please everyone at the table.

Potato gratin has a long and storied history, dating back to the 18th century. It is believed to have originated in France, where it is still a popular dish today. The earliest gratins were made with just potatoes, cream, and butter. Over time, other ingredients were added, such as cheese, onion, and garlic. In the 20th century, potato gratin became popular in the United States, where it is often served as a side dish for special occasions.

Prep time: 30 | Cook time: 75 | Serves: 6

Ingredients

• 3 pounds Yukon Gold potatoes, thinly sliced
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup raw cashews, soaked overnight
• 2 cups unsweetened plant-based milk
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup nutritional yeast
• 1/2 cup dairy-free vegan butter

Instructions

1. Preheat oven to 375°F.
2. Grease a 9x13 glass baking dish.
3. In the prepared baking dish, layer half of the potato slices, then half of the onion, and then half of the cashews.
4. In a blender, combine the plant-based milk, nutritional yeast, salt, pepper, and nutmeg.
5. Pour half of the sauce over the layers in the baking dish.
6. Repeat layers and top with remaining sauce.
7. Dot with butter and bake for 60-75 minutes, or until the potatoes are tender and the top is golden brown.
8. Let cool for 10 minutes before serving.

Why It Works

• Thinly slicing the potatoes ensures that they cook evenly and quickly.
• Soaking the cashews overnight makes them creamy and easy to blend.
• The combination of plant-based milk, nutritional yeast, salt, pepper, and nutmeg creates a flavorful sauce that is a perfect substitute for cream.
• Dotting the top of the gratin with butter adds a touch of richness and flavor.
• Baking the gratin until the potatoes are tender and the top is golden brown ensures that it is cooked through and delicious.