Dairy Free Au Gratin Potatoes
Creamy, golden, and bubbling at the edges, this is the kind of comfort food that makes a table go quiet in the best possible way. The secret to getting that rich, velvety sauce without any dairy is a simple roux built from dairy free butter and flour, finished with unsweetened oat milk that thickens beautifully over medium heat. Nutritional yeast and a touch of Dijon mustard do the heavy lifting on flavor, adding a savory, cheesy depth that honestly rivals the classic version. Smoked paprika and four cloves of minced garlic round everything out so the sauce tastes layered and complex, not like a compromise. Thinly sliced Yukon Gold potatoes soak up all of that sauce as they bake, turning tender and almost silky under a melted layer of dairy free cheese. A 10-minute rest before serving lets the sauce tighten just enough so every slice holds together on the plate. It serves six, making it a perfect centerpiece side for a holiday spread or a cozy weeknight dinner that feels a little special.
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Learn more →Ingredients
6 servings
- 2 ½ lb yukon gold potatoes, peeled and sliced ⅛-inch thick
- 3 tbsp dairy free butter
- 4 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 ½ cups unsweetened oat milk
- ¼ cup nutritional yeast
- 1 tsp dijon mustard
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp smoked paprika
- ½ cup dairy free cheese, shredded
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a small amount of dairy free butter or cooking spray.
- 2
Melt 3 tbsp dairy free butter in a large saucepan over medium heat. Add the minced garlic and cook, stirring frequently, until fragrant and softened, about 1 minute — watch closely so it doesn't brown.
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