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Vegan Potato Gratin with a Twist

  • Author: Maria Koutsogiannis
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 2 1x
  • Category: Easter Dish
  • Cuisine: Vegan



  • “Cheesy Sauce”:
  • 1 tbsp vegan butter, melted
  • 2 tbsp nutritional yeast
  • 1 tsp white wine
  • 1 tbsp olive oil
  • juice from one lemon
  • salt and pepper to taste
  • 1/4 cup chopped coriander
  • 8 baby potatoes, washed
  • 1 medium red tomato
  • 1 medium orange tomato
  • 1 small yellow tomato
  • 1 tbsp EVOO
  • salt, pepper, and garlic powder to taste
  • Crust:
  • 1/4 cup panko
  • 2 tbsp instant oats
  • 2 tbsp nutritional yeast
  • 2 tbsp of the cheesy sauce mixture


  1. Preheat oven to 350C.
  2. Grease two baby cake tins (you can use a small casserole dish too) with coconut oil.
  3. Prepare your cheesy sauce by mixing all the ingredient together, and set aside.
  4. Prepare your crust by mixing together all the ingredients, and set aside.
  5. Add water to a pot, and boil. Salt well and add your potatoes. Cook till almost fork tender.
  6. While your potatoes are cooking, rinse and slice up your tomatoes. Add them to a pan that has been preheating on high with EVOO. Season with salt, pepper and garlic powder. Cook them down till all the moisture has been release (around 7 minutes, but don’t let them burn) and set it aside.
  7. Strain and cool your potatoes till they’re cool to touch. Now begin to slice them up as thinly as you can go.
  8. Now begin assembling your little gratins.
  9. I did one layer on potatoes, then tomatoes, and so forth. When I got to the top I added half of the cheesy sauce, and finished it will half of the crust mixture. Repeat with the other little guy.
  10. Cook for 30 minutes, and broil on high for 10 ish minutes (with the oven open so you avoid burning).