Scalloped Potatoes au Gratin

I really didn’t know what I was doing when I decided to tackle a potato au gratin in a vegan style. I don’t think I’ve ever tried the conventional version of this! I guess I just tried to make something delicious, which looks like the conventional dish and doesn’t necessarily taste like it as I really do not know what the conventional dish tastes like.

In the usual fashion, I will give you some of the health benefits or nutritional information on some of thie ingredients. In this case, potatoes, the main ingredient. A medium-sized potato contains quite a good amount of vitamin C, magnesium, potassium, iron, calcium and vitamin B-6 (pyridoxamine).

Vitamin C, the most popular vitamin, boosts the body’s immunity against diseases, promotes iron absorption increases and protects the body from the damaging effects of free radicals.

Magnesium and Potassium are the stress minimising minerals. They minimise both stress and anxiety levels by calming the nervous system. Thereby aiding in better sleep and lowering a high blood pressure. Potassium also boosts the rate at which the body burns calories.

Iron promotes the production of haemoglobin and myoglobin which, in turn, aid in both muscle function and brain health by carrying oxygen  through to the cells in the body. It also aids in decreasing levels of fatigue and frequency of headaches by preventing and decreasing the severity of iron-deficiency anaemia.

Vitamin B-6 (Pyridoxamine) is a more important vitamin than people realise. Similar to vitamin C, vitamin B-6 creates antibodies which support the immune system thereby protecting the body from harmful bacteria and diseases. It also is excelled at aiding the metabolisation of nutrients in the food consumed. In the same way as iron, vitamin B-6 aids in the transportation of oxygen through the body thereby reducing and preventing anaemia (vitamin-deficient anaemia). This, in turn, reduces PMS and the severity of cramps. Vitamin B-6 also aids in the maintenance and balance of hormones which in turn minimises or prevents emotional disorders. Lastly, vitamin B-6 helps treat skin ailments such as dandruff, acne, dry skin, psoriases, eczema and maintain the health of the skin and scalp.

Here’s the recipe to my scalloped potato au gratin:

Bon Appétit!

Ingredients (serves 2-3)

King Edward Potatoes (sliced into thin disks)

Onions (a few thinly sliced and the rest minced)

Red, Yellow or Orange Bell Pepper (thinly sliced)

Garlic (minced)

Plain Flour

Vegan Butter

Almond/ Soy Milk

Sea Salt

Black Pepper

Stock cube (optional)

Nutritional yeast (optional)


(Preheat the oven to 180 degrees)

  • Slice up your potatoes and create a layer of them in a non-stick, parchment lined, buttered or oiled casserole dish (or round cake tin, if you do not have a casserole dish).
  • After that first layer, create another layer starting from the outer egdes and ending in the middle with each slice overlapping the one before it (about a 1/4-1/3 overlap).
  • Repeat this process using up half of your potatoes.
  • In a sauce pan, fry the minced onions and garlic in a tablespoon or two of your preferred vegan butter.
  • When aromatic and the butter is infused with the flavours of the onions and garlic, turn down the heat and add in a 2-4 tablespoons of flour.
  • Using a whisk, incorporate the flour and butter mixture.
  • Add in about a quarter cup of almond/soy milk, whisk the ingredients together and turn on (or increase) the heat whisking continuously. If the mixture ends up too thick, add more milk and if it ends up too light, add in more flour.
  • Once the sauce is done cooking (it should be slightly thicker than pancake batter), season it with some sea salt and black pepper (and optional stock cube and nutritional yeast)and turn off the heat.
  • Spread a layer of the sauce over the potatoes. (This step can be skipped)
  • Sprinkle the slices of bell peppers and onions over the sauce (or potato layer) and start on a new overlapping layer.
  • Once all the potatoes have been used up, pour on the rest of the sauce and spread it, as evenly as possible, over the potatoes, giving the dish or tin a few taps afterwards.
  • Cover the dish with aluminium/tin foil and place the dish/tin in the pre-heated oven for 50-60mins.
  • After the time is up, uncover the dish/tin and place it back in the oven for about 30mins or until the top of the dish has browned
  • Leave the dish out to stand for 10-15mins in order for the sauce to thicken and set. Do not attempt slicing it prior to this.
  • Slice and serve
*Storage and Reheating – cover in aluminium/tin foil and place in the fridge. The next time it’s being eaten, place it in the oven for 30mins covered and an additional 10-15mins uncovered. Let it stand for 5-10mins before slicing and serving. This dish holds better when sliced the next day. However, it can be (and tastes best when) eaten on the day it’s made.*

Let me know what you think if you try it!

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