Vegan Potato Gratin

Ingredients:

• 2 lbs of potatoes, peeled and thinly sliced
• 1 medium onion, thinly sliced
• 4 garlic cloves, minced
• 2 cups of unsweetened non-dairy milk (such as almond or soy milk)
• 1 cup of vegetable broth
• 1/4 cup of nutritional yeast
• 2 tbsp of cornstarch
• 1 tbsp of Dijon mustard
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• 2 tbsp of olive oil
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat your oven to 375°F.
2. Heat the olive oil in a large pan over medium heat.
3. Add the onion and cook for a few minutes until softened.
4. Add the garlic and cook for another minute, stirring frequently.
5. In a bowl, whisk together the non-dairy milk, vegetable broth, nutritional yeast, cornstarch, Dijon mustard, salt and black pepper until combined.
6. Add the potatoes to the pan with the onion and garlic. Stir to combine.
7. Pour the milk mixture over the potatoes.
8. Cook for a few minutes until the sauce thickens, stirring occasionally.
9. Transfer the potato mixture to an oven-safe dish.
10. Cover with foil and bake for 20 minutes.
11. Remove the foil and bake for another 20-25 minutes, or until the potatoes are fork-tender and the top is golden brown.
12. Serve hot, garnished with fresh parsley if desired.

Verdict and Serving Suggestions:

This vegan potato gratin is a delicious and healthy alternative to the classic recipe, perfect for those who want to enjoy a creamy and satisfying dish without any animal products. The sauce is made with non-dairy milk, nutritional yeast and Dijon mustard, creating a flavorful and cheesy consistency, while the potatoes are cooked until tender and crispy. Serve this dish as a side to your favorite vegan protein, or as a main dish for a cozy weeknight dinner. It’s sure to be a hit with everyone at the table. Enjoy!