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Vegan potato gratin with a golden browned panko breadcrumb topping served in a baking tray with a large spoon scooping out some of the potato.

Vegan Potato Gratin with Panko Breadcrumb Topping

Creamy delicious baked potatoes topped with a beautiful golden panko breadcrumb topping. This dish will feed the family with no trouble.

Course Main Course
Cuisine non specific
Keyword Potato Gratin Recipe, Vegan Potato Gratin, Vegan Potato recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 6 people
Calories 411 kcal
Author Nicolas

Ingredients

Vegan potato Gratin

  • 60 g vegan butter or margarine
  • 60 g of flour
  • 4 cups of vegetable stock
  • 2 teaspoons of tahini
  • 1½ tablespoon of nutritional yeast
  • 1 teaspoon of Dijon mustard
  • Cooking spray
  • 1.25 kg of peeled potatoes sliced about 1/2cm thin and then kept in a bowl of water.
  • Salt and pepper for seasoning

Breadcrumb topping

  • 25 g Vegan margarine
  • 1½ cups Panko Breadcrumbs
  • 3-4 sprigs of thyme laves picked off

Instructions

Vegan potato Gratin

  1. Pre-heat oven to 200 degrees C (400 degrees F)
  2. Melt the vegan butter in a pot over low-medium heat, then add your flour. Mix together until you get a paste.
  3. Add about ½ cup of vegetable stock at a time stirring through until there are no lumps on each addition.

  4. Bring the sauce to a boil, then turn the heat down low and simmer for 5 minutes stirring occasionally. 

  5. add your tahini, mustard, nutritional yeast and season to taste with salt and pepper.

  6. Get a deep baking tray, then spray the inside of it with your cooking spray.

  7. Add half of your potatoes neatly in the tray, then pour half of your sauce over the top. Once again, add the other half of your potatoes and finish by pouring over the rest of your sauce (make sure you get an even coating).

  8. Cover the baking tray with aluminium foil, then cook in the oven for 1 hour

Breadcrumb topping

  1. Melt the margarine in a pot or pan, turn the heat off then add the thyme and breadcrumbs. Stir through until the breadcrumbs are well coated.

Finishing touches

  1. Once the potatoes have finished cooking, Remove the foil off, then sprinkle your breadcrumbs on top, making sure they are evenly spread out.
  2. Put back in the oven uncovered and cook for 20 more minutes.

  3. Once those breadcrumbs are nice and golden on top, serve the gratin and enjoy!

Recipe Notes

  • The thicker you cut your potatoes, the longer they will take to cook. So take the time to cut them nice and thin. And check to see if the potatoes are cooked with a small knife or a skewer before you add the panko breadcrumb topping.
  • Serve this dish with a simple salad or some steamed vegetables. 
Nutrition Facts
Vegan Potato Gratin with Panko Breadcrumb Topping
Amount Per Serving
Calories 411 Calories from Fat 145
% Daily Value*
Fat 16.1g25%
Saturated Fat 4.4g28%
Sodium 670mg29%
Potassium 1093mg31%
Carbohydrates 60.8g20%
Fiber 8.4g35%
Sugar 3.8g4%
Protein 11.1g22%
Calcium 40mg4%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.