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Vegan Potatoes Au Gratin

If you’re looking for the perfect side for your autumn dishes, but are yearning for something comforting and creamy, look no further. Bubbling casseroles fresh out of the oven are always so enticing, and this vegan potatoes au gratin adapted from The Spruce Eats is nice and rich despite the lack of dairy. You can even try using sweet potatoes, for a more savory twist on a sweet potato casserole.

1 onion – chopped

3 potatoes – sliced roughly 1/3 inches

1 tablespoon + 1/4 cup of olive oil

1 clove garlic – minced

1/2 cup flour

1/2 cup vegan margarine

3.5 cups boiling water

2 tablespoons soy sauce

1 teaspoon of salt

3/4 cup nutritional yeast

1/4 teaspoon turmeric

1/2 - 3/4 teaspoons paprika (optional)

Boil two separate pots of water. Pre-cook the sliced potatoes in one pot for 5-6 minutes. Drain and spread out half of the potatoes on a casserole dish. Sauté the garlic, onions, and olive oil for 3-4 minutes. Lower the heat and add in the flour and vegan margarine. Stir until thickened. Add in the other pot of boiling water and all the seasonings, and stir until thick again. Add the remaining olive oil and nutritional yeast and mix. Layer half of this mixture with the potatoes, and alternate with another layer until finished. Cover and bake for ten minutes. Remove cover and bake for around the same time. Season with paprika

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