This Summery Spin on Potato Gratin Is Smoky, Satisfying, and Dairy-Free
This story is part of Eat More Plants, Kitchn’s June 2021 special issue devoted to learning how to put the flavor and magic of plants at the heart of your plate.
A comforting vegetable gratin fits the bill no matter the season — it’s the perfect side dish to go along with whatever you’re serving. This summery version stars tender, thin-sliced red potatoes that are layered with sweet bell peppers and onions. The veggies are drenched in a smoky, totally dairy-free cheese sauce. We’ll get to the dairy-free secret in a minute, but for now, just know that each bite is rich, creamy perfection.
Smoked paprika gives this potato gratin incredible depth of flavor. The warm spice is earthy and ultra-savory. In fact, this gratin is such a stunner of a dish that it could just as easily move to the center of your table – pair it with a simple green salad and it’s absolutely entrée-worthy.”
As a main dish or a side, one of this recipe’s biggest perks is that it’s entirely plant-based. Follow Your Heart’s Dairy-Free Finely Shredded Cheddar and Vegenaise work in tandem to ensure this dish is as cozy and decadent as a traditional gratin — but totally dairy-free. Follow Your Heart is a fully plant-based, vegan company, and their products are preservative-free, cholesterol-free, gluten-free, egg-free, plant-based, vegan, and non-GMO. Their Dairy-Free Finely Shredded Cheddar is mild, rich, and melts great, while their Vegenaise is the original egg-free mayo alternative. Together they make for a potato gratin you’re sure to serve on repeat all summer long.
Prep time 10 minutes
Cook time 50 minutes to 1 hour
Serves4 to 6
Olive oil or cooking spray
- 1 cup
Follow Your Heart Vegenaise
(7-ounce) bag Follow Your Heart Dairy-Free Finely Shredded Cheddar, divided
- 1 teaspoon
- 1/2 teaspoon
- 1/4 teaspoon
freshly ground black pepper
- 1 1/2 pounds
red potatoes (about 3 medium)
medium red bell pepper
- 4 cloves
Chopped fresh parsley leaves, for garnish (optional)
Arrange a rack in the middle of the oven and heat the oven to 375°F. Coat a 8x8-inch or other 1 1/2 to 2-quart baking dish with olive oil or cooking spray.
Place 1 cup Follow Your Heart Vegenaise, half of 1 (7-ounce) bag Follow Your Heart Dairy-Free Finely Shredded Cheddar, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a large bowl and stir to combine.
Prepare the following, adding each to the bowl as you go: Cut 1 1/2 pounds red potatoes crosswise into 1/4-inch slices. Dice 1 medium red bell pepper. Mince 4 garlic cloves. Gently toss to coat the vegetables in the Vegenaise mixture.
Transfer to the prepared baking dish and spread into an even layer. Sprinkle with the remaining Follow Your Heart Dairy-Free Finely Shredded Cheddar.
Bake uncovered until the top and edges are browned and crisp, and a knife inserted in the middle can easily slide through the potatoes, 50 to 60 minutes. Let cool for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Follow Your Heart® and Vegenaise® are registered trademarks of Earth Island®