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A black cast iron skillet with potato slices in a yellow thick sauce topped with yellow breadcrumbs. A part of it is missing and there is a large serving spoon next to it with some of the food from the skillet 
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Vegan Potato Casserole

This savory vegan potato casserole will easily become the star of the night, either as a stunning side dish or a complete entree. Thinly sliced potatoes are layered with veggies, a flavorful cheesy sauce, and topped with a crunchy breadcrumb mixture. And it only takes 45 minutes to make!
Course Main Course, Side Dish
Cuisine American, Dairy-free, Egg-free, Gluten-free, Grain-free, Soy-free
Keyword Vegan Potato Casserole
Prep Time 15 minutes
Cook Time 10 minutes
Bake Time 20 minutes
Total Time 45 minutes
Servings 4 servings
Calories 491kcal
Author Nandi Barta

Equipment

  • 1 our Cast-iron Skillet by UnoCasa
  • 1 Mandolin

Ingredients

  • 1 lb Potatoes
  • 7 oz Broccoli
  • 3 oz Green peas

Vegan cheese sauce

  • 2 oz Leek or onion
  • 3 cloves Garlic
  • 2 Tbsp Olive oil
  • 6 Tbsp Cornstarch
  • 3 cups Dairy-free milk (homemade cashew milk)
  • 1 cup Vegetable broth
  • ⅔ cup Nutritional yeast
  • 2 tsp Garlic powder
  • 2 tsp Onion powder
  • ½ tsp Salt
  • ⅛ tsp Black pepper

Topping

  • 2 oz Breadcrumbs
  • 2 sprigs Rosemary
  • 3 Tbsp Dairy-free butter

Instructions

  • Precook 1/8-inch (3 mm) sliced potatoes for 4-5 minutes, 1/4-inch (6 mm) broccoli florets for 3-4 minutes, and frozen green peas for 3-4 minutes in boiling water.
  • Take a skillet, and heat it over low-medium heat. Add 1 Tbsp of olive oil and chopped leek. Stir and cook them for 2 minutes.
  • Add chopped garlic. Stir and cook for another minute.
  • Take it off the stove and add cornstarch. Mix it well.
  • Add dairy-free milk(at room temperature)in batches, 1/2 cup at a time. Whisk continuously.
  • Add vegetable broth. Stir thoroughly.
  • Put the skillet back on the stove and add garlic
  • powder, onion powder, nutritional yeast, salt, and black pepper. Stir it well and bring it to a boil. Wait until the sauce thickens.
  • To make the topping, heat a small pan to medium heat and add dairy-free butter, 1 Tbsp of olive oil, and rosemary sprigs. Once it is bubbling, add breadcrumbs and mix them well. Take it off the stove after 2 minutes, and remove the rosemary sprigs.
  • Use a cast iron skillet or an oven-safe baking dish and grease the bottom with oil.
  • Add the first layer of potato, broccoli, and green peas.
  • Spread a generous layer of the cheezy sauce, but save at least 2 cups for the top.
  • Continue layering until you run out of ingredients.
  • Sprinkle the top with breadcrumbs and bake the casserole for 20 minutes in a preheated oven of 395 F (200 C).

Notes

  • Once you pre-cook vegetables, cool them down (e.g., with icy water) to prevent overcooking.
  • To save time, you can use a mandolin slicer for the potatoes.
  • Since liquid evaporates during cooking the sauce, add seasoning only at the end.