Scalloped Veggies Au Gratin

This homestyle potato casserole is chocked full of more than just potatoes. Gooey, cheesy layers of potatoes are combined with zucchini, carrots, and a creamy vegan Alfredo style sauce, all making this dish finger-licking good! Growing up, my mother used to make traditional scalloped potatoes, which was one of the meals I requested most. I took her much loved traditional casserole and added a few of my favorite veggies and reinvented her white sauce into a vegan cheese sauce. No oil, no dairy, no meat…just pure plant-based goodness going on here!

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Prep time 20 minutes

Cook time 60 minutes

Yield 4-6 servings

Ingredients

Veggies:

8-10 ounces button mushrooms, sliced
1 large onion, thinly sliced
2 teaspoons fresh thyme (or ¾ teaspoon dried thyme leaves)
2 teaspoons fresh sage (or ¾ teaspoon dried sage)
5-6 cloves garlic, minced
2 pounds Yukon gold potatoes (about 4 medium), cut into 1/8-inch-thick slices
1 zucchini, cut into 1/8-inch-thick slices
3 carrots, shredded

Sauce:

3 cups unsweetened nondairy milk
1 cup raw cashews (or hemp seeds) Soak the cashews for 3-4 hours if you do not have a high speed blender.
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1 tablespoon miso paste
¼ cup nutritional yeast flakes
1 1/2 tablespoon cornstarch
1 teaspoon onion powder
½ teaspoon garlic powder
1/8 teaspoon nutmeg
½ teaspoon sea salt
½ teaspoon black pepper

Topping

1 cup whole grain bread crumbs (I use 2 slices of whole grain bread toasted and processed.)
½ teaspoon smoked paprika (optional)

Kitchen Tools

9 x 13 inch baking dish
Parchment paper
High Speed Blender
Non stick skillet
Medium bowl
Mandoline Slicer (optional)
Wooden spoons and spatulas
Large spoons and forks
Measuring cups and spoons
Chef knife
Cutting board

‍ Instructions

Preheat oven to 375°F. Line a 9- by 13- inch baking dish with parchment paper.
Peel and thinly slice the potatoes and place the slices in a bowl and cover with cool water. Prepare the remaining vegetables and set aside.
In a nonstick skillet over medium-high heat, sauté the onions and mushrooms in a small amount of water until tender, about 4-5 minutes. Add the garlic and thyme during the last minute of cooking.
Combine all the sauce ingredients in a blender and puree until smooth.
Drain the potatoes. Arrange half of the potato slices, half of the zucchini and carrots, and half of the sautéed mushrooms and onions in an overlapping layer in the prepared baking dish. Pour half of the sauce over the vegetables. Repeat with the remaining potatoes and vegetables. Top with bread crumbs and smoked paprika.
Cover the dish with a baking lid, foil, or silicone casserole lid and bake for 50-60 minutes or until the potatoes are fork tender and soft. Uncover and cook for 15 more minutes, or until the top is golden and bubbly. Serve warm.

Tips & Tricks ✏️

If you have a mandoline slicer, that will allow you to get perfectly uniform potato slices and save time in the kitchen. Watch your fingers!
You can parboil the potato slices for 10-12 minutes before assembly in order to reduce the baking time.