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Outstanding Cheezy Potato Bake

What you need: 

oil, as needed
6 small-medium red potatoes, sliced in 1/2" rounds
1/2-1 yellow onion, sliced
vegan buttery spread, to taste (I use Earth Balance)
salt and pepper, to taste
1/2 cup nutritional yeast
1-1 1/2 cups unsweetened nondairy milk or water

What you do: 

1. Preheat the oven to 450 degrees F. Prepare a casserole dish (I used an 8x8" glass pyrex) with oil to cover the bottom. Set aside. Add 1 layer of potatoes to the bottom of the dish (I used 2 potatoes per layer, for 3 layers).
2. Add some sliced onions to the top of the potatoes, season with lots of salt and pepper, and add a few dollops of vegan butter on top of the layer.
3. Add the nutritional yeast to a bowl, and pour in enough milk or water (I used a mixture) to make a sauce (medium thinness). Season this with salt and pepper. Pour some of the sauce over the first layer, but remember you need enough for 3 layers.
4. Continue to layer the dish with potato, onion, salt, pepper, vegan butter, and cheezy sauce. You should have enough sauce to pour some on top. I recommend lots of onions on top because they brown so beautifully. Make sure you season with enough salt and pepper!
5. Pour some milk in the dish to about 1/2 up the dish. Bake for 45 minutes-1 hour (until the potatoes are very tender, and the sauce is bubbling).
Honestly, we could not tell any difference between this and the au gratin potatoes of our past.
Source of recipe: I created this recipe.

Preparation Time: 
about 1 hour
Cooking Time: 
Recipe Category: 


I have made this a few times since my first attempt and it is good. I modified it a little bit every time I make it. Last night, I added some flour to the milk/nooch mixture and whisked it in real good until it was dissolved. This made the sauce really thick and creamy when it baked and it made it 100000 times better. Hubby agreed and it will be our new way to prepare it.


Also, I had a really full dish this last time I made I decided to put a pan underneath the dish, and it's a good thing I did! A lot of sauce boiled over. So,  if your dish is pretty full, and you have added soy milk, you might want to add a pan/cookie sheet under your dish (if only as a precaution)!

Hey jessesmum,

I added this ^ to the reviews a while ago, because I noticed the potential to boil over. I'm sorry you didn't see it, and yours boiled over!

I'm glad you enjoyed it though.  :)


This stuff is awesome  ;)b I added a lot of onions to the top & they got crispy & so delicious. I needed to bake a little longer because I think my slices were too thick. Anyways we love it.

Mine bubbled over & made a big mess in the oven....was up till 1 am cleaning it  :(  I strongly suggest putting a cookie sheet under the casserole dish to catch spills.


adding rings of green peppers made it even better, but really you could add anything. 


This was so delicious!  Even one of my roomies loved it (and he is a very picky meat eater).  I liked the simplicity of it.  Very easy to make and yet tasted scrumptuous.  I only made two layers since I was short on nutritional yeast flakes.  I baked for about 45-50 minutes.  Came out great!  :)


They didn't taste too barfy



I was so worried about hating these (augratin pots was one of my least favorite foods as a kid) that we changed it up a bit, but not much. I used white potatoes, left the skins on, and cut them into wedges instead of rounds. This made it more like cheesey fries, which was good. I wished we used more onion, although we used a lot.  That was my favorite part.  It took a good hour, and we put a glass lid on to help them cook faster at the end.

They didn't taste too barfy (my fear) and I actually liked them a lot!

My mom reminded me that I used to think augratin potatoes were called (and called them) "old rotten" potatoes.  ;D I think maybe hers were undercooked too.

Thanks for the recipe!


Ok, so out of desperation, I made this out of frozen shredded hash brown potatoes. A few suggestions: I would add a lot more nutritional yeast than 1/2 cup next time. It needs at least 3/4, maybe closer to a full cup for an 8x8 to really get a "cheesy" flavor because the soymilk really overpowers the taste and dilutes it. Also, it is good to salt and pepper each layer, and not the sauce, more flavor that way. Next time I will add some paprika as another reviewer suggested. Overall, it was very good, but I will add more nooch, paprika next time and I will use fresh potatoes, something I never keep on hand but I may buy just for this purpose. My husband loved it.


Fantastic!  Saw the pictures and had to make this.  I used the smoked paprika suggestion and that was great.  Tasted even better the next day.  My non-veg husband/sometimes skeptic said it didn't taste like au gratin potatoes, but I loved them.  They were yummy and satisfying.  He came around today when we were trying to decide who would get the leftovers.  Funny how he wanted them then, huh?  I am going to try adding baby portabella mushrooms next time, too. 


this was ok. it didn't turn out the way i thought but it was alright with a lot of EB. anyway
i might try and make this again to see it i did something wrong.  :)



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