Classic potato gratin with a sweet potato twist. This Vegan Sweet Potato Gratin is simple, yet hearty and flavorful. Plant-based and dairy free!
The sweet potato cousin of a traditional gratin, this potato dish is hearty and savory. If you love sweet potatoes, this version of gratin is for you.
It's a simple dish with sweet and savory flavor. And it looks beautiful, with the potatoes arranged vertically in the casserole dish.
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Why I love this Vegan Sweet Potato Gratin
- Dietary needs - this recipe is plant-based, gluten-free, oil-free, sugar-free, and nut-free. But you'd never know! Your guests won't miss the butter or dairy.
- Super flavorful - this potato dish is filled with herbs and spices for an incredible depth of flavor.
- Easy to make ahead - oven time can be valuable on a holiday morning. Feel free to make these gratin potatoes the day before and reheat in the oven right before dinner
Ingredient Notes & Substitutions
- Yellow Onion: you can also use a white or red onion
- Garlic
- Non-Dairy Milk: instead of cream, we're using non-dairy milk. I recommend using almond, soy, or oat milk. Coconut milk will work, but it might add a coconut flavor to the dish.
- Vegetable Stock: you can use all milk, but I like to add some vegetable stock because it adds a great depth of flavor without using a million ingredients
- Nutritional Yeast: nutritional yeast adds a cheesy flavor that is very helpful in recipes that want to mimic the flavor of dairy. Find nutritional yeast in the spice aisle.
- Cornstarch: cornstarch helps to thicken the sauce
- Spices: poultry seasoning, salt & pepper
- Sweet Potatoes: try to buy similarly sized potatoes so they fit evenly in your baking dish
- For garnish: Fresh Parsley & Thyme
Step-By-Step Instructions
Step 1. Preheat the oven to 400°F.
Step 2. Heat a large skillet over medium heat. Add the onion and garlic. Sauté, stirring regularly, until the onion is translucent.
Step 3. Whisking constantly to prevent clumps, stir in the milk, stock, nutritional yeast, cornstarch, poultry seasoning, salt, and pepper. Bring to a simmer and cook 3-5 minutes until thick.
Step 4. Line the potatoes in a casserole dish, then pour on the sauce.
Step 5. Cover the casserole dish with aluminum foil and bake for 45 minutes. Then remove the foil and bake for another 10-15 minutes. Let cool slightly before serving. Garnish with the fresh parsley and thyme. Enjoy!
FAQ & Expert Tips
Cutting a bunch of potatoes can seem like a chore. An easy way to avoid a ton of slicing is by using a mandoline, which is specifically designed to thinly slice potatoes or other vegetables.
This dish will last up to 5 days in the fridge.
Recipe Prayer
Thank you God for this dish. Thank you for the abundance that you have blessed us with. We are grateful for the gifts you have given us. Amen.
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📖 Recipe
Vegan Sweet Potato Gratin
Equipment
- Mandoline optional
Ingredients
- 1 Medium Yellow Onion small diced
- 4 Cloves Garlic minced
- 1 ½ Cups Non-Dairy Milk
- 1 ½ Cups Vegetable Stock
- 2 Tablespoons Nutritional Yeast
- 1 Tablespoon Cornstarch
- 1 Teaspoon Poultry Seasoning
- 1 ½ Teaspoons Salt
- ½ Teaspoon Pepper
- 3-3 ½ Pounds Sweet Potatoes* peeled & mandoline cut or thinly sliced
- Fresh Parsley & Thyme for garnish
Instructions
- Preheat the oven to 400°F.
- Heat a large skillet over medium heat. Add the onion and garlic. Sauté, stirring regularly, until the onion is translucent.
- Whisking constantly to prevent clumps, stir in the milk, stock, nutritional yeast, cornstarch, poultry seasoning, salt, and pepper. Bring to a simmer and cook 3-5 minutes until thick.
- Line the potatoes in a casserole dish, then pour on the sauce.
- Cover the casserole dish with aluminum foil and bake for 45 minutes. Then remove the foil and bake for another 10-15 minutes. Let cool slightly before serving. Garnish with the fresh parsley and thyme. Enjoy!
Notes
Nutrition
Nutrition information is an estimate.
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