Vegan Potato Bake

Vegan Potato Bake

Slice potatoes evenly (a mandoline helps) so they cook at the same rate. Whisk the cornstarch thoroughly into the milk so the sauce is smooth; whisk again just before pouring over the layers. If using very starchy potatoes, rest the bake 5–10 minutes after baking to let the sauce set before serving. Use any unsweetened plant milk you prefer (almond, soy, or oat); soy will add a bit more protein, oat a bit more sweetness. Season the sauce well with salt and pepper—potatoes need adequate seasoning. Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat covered at 325°F (165°C) until warmed through. Freezing is possible but may slightly change potato texture.

Time: Prep: 15 mins, Cook: 60 mins, Total: 80 mins

Servings: 6

Ingredients

  • 6 medium-sized potatoes, peeled and thinly sliced
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup unsweetened plant-based milk (such as almond, soy, or oat milk)
  • 1/2 cup nutritional yeast
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion becomes translucent, about 5 minutes.
  3. In a mixing bowl, whisk together the plant-based milk, nutritional yeast, cornstarch, lemon juice, dried thyme, smoked paprika, salt, and pepper until smooth to create your sauce.
  4. In a greased baking dish, layer half of the sliced potatoes evenly.
  5. Pour half of the sauce mixture over the potatoes, ensuring it's evenly distributed.
  6. Add the remaining sliced potatoes in an even layer on top.
  7. Pour the remaining sauce over the top layer of potatoes.
  8. Cover the baking dish with aluminum foil and bake for 40 minutes.
  9. Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden brown.
  10. Let the bake cool for a few minutes before garnishing with chopped fresh parsley.
  11. Serve warm and enjoy your vegan potato bake.

Original recipe source