A traditional French casserole, Potatoes Au Gratin is typically prepared with a cream-and-butter based Béchamel sauce and topped with breadcrumbs. (The term "gratin," although often served as creamy casseroles, actually just indicates that a dish has been topped with breadcrumbs.)This dairy-free recipe is easy to make and prepare in advance. You can assemble and refrigerate your casserole up to 4 hours before baking. (Bring the dish to room temperature before baking.)
Serves 4 to 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:
- 6 lbs red potatoes, scrubbed and peeled
- 1/3 cup and 1 T. olive oil, divided
- 1/4 cup white flour
- 3 cups unsweetened plain soymilk
- ½ cup unsweetened plain soy yogurt
- 1 ½ t. salt, plus more to taste
- Pepper, to taste
- 1 cup panko breadcrumbs
Preparation:
1. Preheat the oven to 350 F. Lightly oil 2 gratin dishes or 1 9”x 13” casserole dish and set aside.
2. Slice the potatoes into ¼”-thick discs and sprinkle lightly with salt. Evenly layer the discs in the dishes and set aside while preparing the sauce.
3. Make the cream sauce. In a small saucepan over medium heat, heat the 1/3 cup oil. Add the flour, stirring constantly with a wire whisk for 1-2 minutes, or until the flour smells slightly toasted but is not burning. Whisking constantly, gradually add the soymilk, carefully pouring down the side of the saucepan. The sauce will sizzle and bubble slightly, and it is important to continue to vigorously stir at this point to prevent your sauce from forming clumps of flour or burning. Once the mixture is combined, whisk in the soy yogurt and salt. Cook until desired thickness, and salt and pepper to taste.
4. Pour the sauce over the sliced potatoes in the prepared dishes. Toss the breadcrumbs with the remaining 1 T. oil and sprinkle on top of the potatoes. Lightly salt and pepper as desired and bake until golden brown, about 30-40 minutes. Serve hot.
