This Vegan Potato Bake (Potatoes au Gratin) with Mushrooms and Zucchini is comfort food at its best! It’s creamy, flavorful, "cheesy", healthy, satisfying and very easy to make! Perfect as a main course or side dish for any type of meal.

Vegan Potato Bake (Potatoes au Gratin)

This Vegan Potato Bake (Potatoes au Gratin) with Mushrooms and Zucchini is comfort food at its best! It’s creamy, flavorful, cheesy, healthy, satisfying and very easy to make! Perfect as main course or side dish for any type of meal.
5 from 4 votes
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Course: Lunch & Dinner, Main Course, Side Dish
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 Servings
Author: Bianca Zapatka

Ingredients

For the Potatoes & Veggies:

  • 2 lbs Potatoes (750 g) peeled
  • 1 Zucchini (200 g) or sub more potatoes or other veggies
  • 7 oz Mushrooms (200 g) optional
  • 1 tbsp olive oil
  • 1 onion sliced
  • 3 garlic cloves minced

Creamy Cashew Sauce:

  • 1 cup cashews * (140 g) soaked in hot water for 20 minutes
  • 1 cup vegetable broth (240 ml)
  • 1 cup non-dairy milk (240 ml) or water
  • 1/2 tsp salt plus more to taste
  • pepper to taste
  • 4 tbsp nutritional yeast optional

Toppings:

  • 4 tbsp Vegan Cheese optional
  • fresh chives optional
  • pine nuts optional

Instructions

  • Preheat oven to 355°F (180°C) and grease a baking dish* with a little oil.

Prepare the Veggies:

  • Thinly slice zucchini and very thinly slice potatoes. (Zucchini should be sliced a bit thicker than potatoes.) *
  • Heat the oil in a large pan. Add onion and mushrooms and fry for about 4-5 minutes, until lightly browned. Add the garlic and cook for another minute while stirring, then set aside.

Make the Cashew sauce:

  • Drain and rinse the cashews. Put them into a blender along with non-dairy milk, vegetable broth, salt, pepper, and nutritional yeast. Blend for a few minutes until smooth.

Assemble the Gratin and bake:

  • Heat up the cashew sauce in a pot (optionally, to reduce the baking time).
  • Spread half of the sliced potatoes and zucchini in the baking dish. Top evenly with half of the cashew sauce, then spread over the onions, garlic and mushrooms. Layer the rest of the potatoes and zucchini, then the rest of the mushrooms and sauce. (Make sure that the veggies are well covered with the sauce).
  • Bake the potato bake for about 50 minutes or until the potatoes are fork tender and soft. (If it gets too brown during baking, cover the dish with tin foil or baking paper. But note that the potatoes need more time to cook through when the dish is covered).
  • Optionally, sprinkle vegan cheese over a few minutes before done and continue baking until melted, about 5-10 minutes.
  • Garnish with chopped chives and toasted pine nuts or other toppings you like.
  • Enjoy!

Notes

  • I used a 10x7-inch baking dish and a mandolin slicer for slicing the potatoes and zucchini.
  • The bake time may vary depending on how thick you sliced the potatoes or if you covered the dish during baking.
  • If you don’t have a blender to blend the cashews, you can use cashew butter (or any other nut butter).
  • If you’re allergic to nuts or don’t have any on hand, you can sub coconut cream (the thick part of coconut milk after chilling a can for 24 hours).
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!