· gluten-free · soy-free ·

Trust us: you’re going to want to bookmark this one.

This is an incredibly delicious (and simple!) vegan potato bake that is perfect for Christmas dinner or any time you need to serve a group, really. It’s layers and layers of thinly sliced Russet potato, shallots, fresh thyme, and a beautiful almond cream. That’s it! The result is an incredibly satisfying entrée that we promise is going to disappear fast. Not only is it a potato dish (which is already a great place to start), but thin layers of potato cooked like this is an absolute crowd-pleaser.

Plus, the fact that it uses just a few, basic ingredients makes this a very cheap recipe to make that will feed many.

The idea came from a craving for some sort of baked potato dish; we wanted to make a vegan version of a potato gratin or a French dauphinoise, which is a very similar layered potato bake made with milk and cream. We wanted creaminess and we wanted layers of potato.

So we came up with this very simple vegan cream made from homemade almond milk, garlic, and nutmeg. The beauty of it is that it soaks into the potatoes and sticks to them, making every bite deliciously creamy and decadent.

The whole recipe is incredibly easy to make. And the best part is you can put it together in 20 minutes! Then put it in the oven and that’s it. No complicated steps involved.

Scroll down for the recipe and video ↓

 

no fake cheese needed

We didn’t use any vegan cheese in this recipe because we’re not huge fans of it and don’t use it too often. There are some instances in which “fake” cheese is appropriate and adds to the dish (like with vegan quesadillas for example), but here we felt it was unnecessary.

However, if you like vegan cheese and want to add it to this recipe for something a little extra please go right ahead! You can add it to the top and place the bake under the broiler for the last few minutes to get a delicious melted “cheesy” top.

One very important thing to note also is the fact that we use homemade almond milk for the cream, and we highly suggest you do too. The result will not be the same with store-bought almond or other plant-based milk. The thing about homemade almond milk is that it’s 100% almonds and water, and usually thicker and creamier than store-bought almond milk, which is usually watered down and contains gums and thickeners. Click here to learn how to make homemade almond milk (it’s super easy, we promise!).

The important element is creaminess here, so we want to make sure we use the best ingredients to make that possible.

You can also use homemade cashew milk or even sunflower seed milk. Both are also creamy and have a somewhat neutral flavor (as opposed to walnut, pecan, hazelnut, etc).

 

We know this potato bake is going to become a regular easy no-fuss regular dinner option for us, and we hope it also does for you.

Please let us know in the comments below if you’ve tried it and if you have any questions at all – we’re here for you!

 

Watch the recipe video here:

 

Vegan Potato Bake

Serves 6

1 1/2 cloves | 6g Garlic, minced

3 cups | 660ml Almond milk

1/4 tsp | 0.5g Ground nutmeg

1 tsp | 5g  Sea salt, plus more for roasting

3 large | 930g potatoes, sliced into 1/4”-thick slices

2 tbsp | 22ml Olive oil, plus more for roasting

Freshly-ground black pepper, to taste

12 sprigs Fresh thyme, leaves picked

6 whole | 135g shallots, sliced

1. In a high-speed blender, place garlic, almond milk, nutmeg, and salt. Blend on medium speed for about 20 seconds, or until well combined.

2. Place sliced potatoes in a large bowl and pour 2 tbsp olive oil on them. Use your hands to mix them around to make sure they’re all coated evenly.

3. Preheat oven to 325ºF. Grease a 9.5 X 7.5” cake tin or oven-safe container with olive oil and pour a thin layer of the cream on the bottom. Place potato slices on the bottom of the container until you have a single even layer. Season with salt, black pepper, some shallots, and thyme. Repeat this process, building layers of potato and cream until you use all of them up.

4. Cover the container with aluminum foil and bake for 40 minutes, or until a toothpick or cake tester can go through the middle of It without any resistance.

   Optional

5. Take the aluminum foil off the potatoes and place them under the broiler for about 5 minutes to get a nice caramelized top. Make sure to rotate the container every few minutes so that it caramelizes evenly.

6. Remove from oven and set aside, covered, to cool slightly. Serve warm. Store in the fridge for up to 4 days.

 

Did you make this recipe? tag us on Instagram @eatogether.co so that we can see it!

 

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