Creamy Vegan Potato Bake
The ultimate creamy vegan potato bake – I particularly enjoy the crunchy bits on top!
I think everyone can get excited for a creamy dreamy potato bake! Meet the ultimate make ahead sidekick to your Vegan Wellington, and an essential part of our Very Vegan Christmas menu.
The trick to crispy, crunchy deliciousness here is standing the potatoes upright in the pan, maximising the crispy edges. Enriching the coconut milk base with nutritional yeast and Dijon mustard will give your sauce a cheesy richness that’s hard to resist.
Follow our Very Vegan Christmas prep list to make Christmas day an absolute breeze.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I make this using other cream alternatives?
We have not tested alternatives, like oat or soy cream, but in theory this should be ok!
Creamy Vegan Potato Bake
- Total Time: 70 Minutes
- Yield: Serves 6
- Diet: Vegan
Description
The ultimate creamy vegan potato bake – I particularly enjoy the crunchy bits on top!
Ingredients
- 8 medium sized potatoes
- 1 medium sized onion
- 2 cloves of garlic
- 1 can of coconut cream
- 1 tbsp of Dijon mustard
- 2 tsp nutritional yeast
- 1 tbsp of vegetable stock
- 1/2 cup of water
- 1 tsp of picked thyme
- 1 tbsp of flour
- fresh bay leaves (optional)
- salt & pepper to taste
Instructions
- Preheat your oven to 180 degrees
- Peel and thinly slice the potatoes with a mandolin or very carefully with a sharp knife. Aim for sliced about 1mm thick. Set the potatoes aside in cold water to prevent them browning.
- Add your thinly sliced onions to a pan and fry until they are soft and lightly brown (about 8-10 minutes.) Add the garlic and fry for 1 minute more. Next add a tablespoon of flour to the onion mix to form a pasty roux.
- Add 1 can of coconut cream followed by 1 tbsp of mustard and 1 tbsp of veg stock. Stir well. Let your sauce simmer for 5-8 minutes, stirring regularly.
- Thin the sauce out if necessary by adding in some water very slowly until you have a sauce the thickness of pouring cream. As Goldie locks might say, “not too thick, and not too thin, but juuusst right!”.
- Add in some salt and black pepper to taste followed by a teaspoon of finely chopped thyme.
- Remove the pan from the heat and let it cool down for a little bit. You don’t want to burn your hands! Once the sauce is slightly cooled, add in your thinly sliced potatoes and mix through with your hands. Don’t be afraid to get messy!
- Place your now creamy sliced potatoes upright into a medium-sized oven dish that fits all the potatoes snugly. Once the dish is filled, you can pour any remaining coconut cream mixture over the sliced potatoes. Dont overfill the baking dish, as it can bubble over.
- You can now tuck a few fresh bay leaves between the poatoe slices. This step is optional.
- Once your dish is filled, cover it with tin foil and place it in the oven to bake for 40 minutes or until the potatoes are soft. Once the potatoes are soft, remove the tin foil and bake for a further 10 minutes to brown the top layer.
- And voila! The most deliciously creamy potato bake! Enjoy!
- Prep Time: 20 Minutes
- Cook Time: 50 Minute
- Category: Sides
- Method: Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1
- Calories: 436.17kcal
- Sugar: 37.14g
- Sodium: 181.87mg
- Fat: 11.43g
- Saturated Fat: 10.43g
- Unsaturated Fat: 0.67g
- Trans Fat: 0g
- Carbohydrates: 79.19g
- Fiber: 5.58g
- Protein: 6.54g
- Cholesterol: 0g
