Vegan Potatoes Au Gratin Recipe (2024)

FAQs

What can I substitute for milk in boxed au gratin potatoes? ›

If your household has to go dairy-free, there's no reason to skip this favorite dish as the milk and cheese can easily be substituted. Some recipes use chicken broth or water while others use non-dairy alternatives like soy or almond milk.

If you stored the sliced potatoes in water to prevent discoloring, but didn't drain them well and pat them dry before adding them to the baking dish, you may have added extra water to the dish. You could have also used the wrong kind of potato, as some waxy potatoes can release more water than starchier potatoes.

Scalloped potatoes also won't be as crispy in texture as au gratin. Both are golden brown and creamy, but if it's crispiness and crunchiness you're after, au gratin will probably be your best bet. Either one is sure to be a hit with your dinner guests, but it just depends on what sort of vibe you're going for!

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.

Among other milk alternatives like almond milk, soy milk and oat milk, soy milk is by far the best for baking. I learned this over the course of several years and many cookies, cakes, muffins and pies.

The phrase au gratin literally means "by grating" in French, or "with a crust," from the verb gratter, "to scrape, scratch, or grate." Definitions of au gratin. adjective.

A “gratin” is any dish that is topped with cheese or breadcrumbs mixed with butter, then heated in the oven or under the broiler until brown and crispy, according to The Food Lover's Companion. The term au gratin or gratinée just refers to anything prepared in that manner.

In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes. In English Canada, it is called scalloped potatoes or potatoes au gratin. In French-speaking Canada, the dish is referred to as patates au gratin.

Potato Gratin is one of the easiest potato sides to make ahead! Cook it as per the recipe, cover with baking paper (to stop the cheese sticking), followed by foil and refrigerate it for up to 48 hours. To reheat, keep it covered and heat it in a 200°C/400°F (180°C fan) oven for 45 minutes or until warmed through.

How to keep au gratin potatoes from curdling? ›

High oven temperatures can make the milk's components break apart, again leaving the proteins free to clump together. To prevent curdling, cook your scalloped potatoes at a lower temperature and across a longer period of time.

The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.

Canned or homemade creamed corn makes the perfect substitute in your scalloped potatoes, not only because of its inherent buttery base, but the corn itself (or rather its starch) will make your dish smooth and velvety.

Potatoes can be prepared with just water on the stove-top or in the microwave. Use 2 cups water, and omit butter and milk. For stiffer potatoes, let stand 3 to 5 minutes. For less stiff potatoes, stir in more milk, 1 tablespoon at a time.

Half and Half or Heavy Cream

Heavy whipping cream (or half and half) is a good substitute for milk in potatoes. This is actually a great option! The thicker consistency will produce a dreamy, creamy consistency that everyone will love. The flavor is bolder and richer, too, and you may enjoy it more than the original.

If you really want to go all out, try combining the potatoes with half-and-half or buttermilk. And feel free to play around a little bit—if you suspect that replacing all of the water with milk will make the potatoes too decadent, try using half water and half milk instead.