Description

Creamy, hearty, and utterly comforting, this Vegan Potato Casserole features layers of thinly sliced russet potatoes baked in a rich coconut milk-based sauce and finished with an optional cheesy breadcrumb topping. It’s easy to make, incredibly satisfying, and ideal for family dinners, holidays, or potlucks.

Ingredients

For the Casserole:

5 lbs russet potatoes, peeled and thinly sliced (about 1/8 inch thick)

1 large yellow onion, finely chopped

4 cloves garlic, minced

1 cup vegetable broth

1 (13.5 oz) can full-fat coconut milk

½ cup nutritional yeast

¼ cup tapioca starch (or cornstarch)

2 tablespoons lemon juice

2 teaspoons Dijon mustard

1 teaspoon smoked paprika

½ teaspoon garlic powder

¼ teaspoon onion powder

Salt and black pepper, to taste

2 tablespoons olive oil (or other neutral oil)

Optional Topping:

1 cup vegan cheddar shreds

¼ cup breadcrumbs

2 tablespoons melted vegan butter

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Instructions

Prepare the potatoes: Peel and slice the potatoes into 1/8-inch thick rounds. Place them in a bowl of cold water to prevent browning while you prepare the other ingredients.
Sauté the aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 5–7 minutes until soft. Add the minced garlic and cook for one more minute.
Make the sauce: In a mixing bowl, whisk together the vegetable broth, coconut milk, nutritional yeast, tapioca starch, lemon juice, Dijon mustard, smoked paprika, garlic powder, and onion powder until smooth.
Combine sauce and aromatics: Pour the sauce mixture into the pan with the cooked onions and garlic. Simmer over medium heat, stirring constantly, for 2–3 minutes until the sauce thickens slightly. Season with salt and pepper.
Preheat the oven to 375°F (190°C).
Assemble the casserole: Lightly grease a 9×13-inch baking dish. Drain the potato slices and begin layering them in the dish, overlapping slightly. Pour one-third of the sauce over each layer, repeating until all potatoes and sauce are used, finishing with sauce on top.
Press down: Use a spatula to gently press down the layers so the potatoes are fully coated in sauce.
Bake covered: Cover the dish tightly with foil and bake for 60 minutes.
Bake uncovered: Remove the foil and continue baking for another 30–45 minutes, until the potatoes are fork-tender and the top is golden.
Add optional topping: Mix the vegan cheddar shreds, breadcrumbs, and melted butter together. Sprinkle over the top and bake an additional 5–10 minutes until bubbly and golden.
Cool and serve: Allow the casserole to cool for 15–20 minutes before serving.

Notes

Add sautéed spinach, mushrooms, or bell peppers to customize.
Yukon gold potatoes will give a creamier texture.
Substitute coconut milk with cashew cream or oat cream for different richness.
Add a pinch of cayenne pepper for gentle heat.
For a crunchy top, use crushed crackers instead of breadcrumbs.

Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Category: Main Course
Method: Baking
Cuisine: American