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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: 


This recipe is great!  I guess that goes without saying since so many others have said as much but it doesn't hurt to repeat it.  Just a suggestion:  I used my mandolin to slice the potatoes and it made prep time a breeze, not that it was daunting to begin with!  The aroma filled my home and chased away the chill in the air.  I can't wait to make them again.


For the most part I followed the recipe. I left out the EB (trying to cut a few calories), otherwise everything else was the same. YUMMMMM!!!! So tasty! Next time I make this I might add some paprika and flour...but I'm not sure since it was so perfect this time.  :)>>>


:)>>>Oh my goodness! These are soooo soooo beautifully tasty... just thinking about them brings a tear to my eye... My sister (the1stdrop) made them for me first and they were amazing. I made them myself afterwards and they were so easy to make but turn out so wonderfully delicious. I used lots and lots of onion! Thanks for the recipe!


I loved this! I'm trying out vegan foods right now though I'm currently just vegetarian and it really does taste like regular au gratin potatoes. I used a bit more than 1/2 cup of nutritional yeast and it came out perfect. This was my first recipe with ny too...


This is absolutely delicious. It is better than any potato recipe I made before we became Vegans. Thanks for the recipe. :>


This casserole is by far the best I have yet to experience in my 5 years of veganism.  It was cheesy creamy and full of flavor.  I took other suggestions and added green pepper, flour to cheese sauce. and paprika.  Everyone loved it and I cooked it in a glass round dish with cover for half and half with out. I cant wait to experiment with added veggies to make it a complete meal.  Does anyone have any suggestions as to what to eat with it?? I made a lentil loaf and steamed veggies.


This IS an outstanding potato really is just like scalloped potatoes, and it's really quick and easy to make.  I go heavy on the NY.  Mmmmmm-can't go wrong with any of Allychristine's recipes!


well, i made it.....i did it a little differently than the recipe, so i blame myself for it not turning out all that well. (it was pretty good, just STRONG!)  i think the original recipe would have been better than what i did.

like i said this was my first time using the NY, so i used A LOT of it....and i shouldn't have! i mean, like, 2 cups....i also used 6 med-large red potatoes in a larger baking dish....i did add the mushrooms and spinach, but those turned out fine, i'd use them again...

i just think that next time i do this one i'll adjust my potato/cheese ratio! overall, a very good recipe! i'll try it again soon, and post my results!  ;)b


ok, i'm about to make this for lunch. i have been so excited about finally getting to make something cheesy!!!!
i'm going to follow the suggestion of a couple of reviews and use more NY than is called for in the recipe. i'm kind of nervous because i've never used NY before, so i have no clue how it is going to taste....but i guess we'll see! i'm also going to add portabella mushrooms and spinach...b/c i love those things on ANYHTHING!

i'll post my review soon!


I did a twist on this tonite but had this recipe in mind. I saute'd small potato pieces and onions in oil w/salt and cayenne pepper. when good and crisp, I added NY and some soy milk. It sort of just coated it with a cheesy crunch.....was very delicious! A lot quicker than baking.



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