Description
This Vegan Potato Bake Gluten Free is the ultimate comfort food made dairy-free and completely plant-based. Creamy layers of thinly sliced potatoes smothered in a rich vegan cheese sauce make this gluten-free casserole perfect for holidays, potlucks, or meal prep. A cozy and satisfying dish that’s family-friendly, healthy, and easy to make!
Ingredients
2.5 pounds Yukon Gold or Russet potatoes
2 cups unsweetened dairy-free milk
0.5 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons cornstarch or arrowroot starch
2 tablespoons olive oil
1.5 teaspoons salt
0.5 teaspoon black pepper
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon fresh thyme (optional)
Instructions
1. Peel and thinly slice the potatoes evenly using a mandolin or sharp knife. Preheat oven to 375°F and grease a baking dish.
2. In a saucepan over medium heat, whisk dairy-free milk, nutritional yeast, garlic powder, onion powder, cornstarch, Dijon mustard, lemon juice, salt, and pepper. Stir continuously until thickened, about 5–7 minutes. Remove from heat and stir in olive oil.
3. Layer half the sliced potatoes into the dish. Pour half the sauce over the top and spread evenly. Repeat with remaining potatoes and sauce. Add thyme on top if using.
4. Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for another 25–30 minutes until golden and bubbly.
5. Let the bake cool for 10 minutes before slicing and serving.
Notes
This dish can be made ahead and reheated without losing texture.
You can mix Yukon Gold and Russet potatoes for a balance of creamy and fluffy textures.
Try adding sautéed mushrooms or spinach for extra nutrition and flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Vegan, Gluten-Free
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 slice (approx.)
- Calories: 280
- Sugar: 2g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg