Double Cream Potato Gratin

In these cold winter months, a warm, cheesy, creamy potato gratin is just what everyone needs… right?! Especially for the holidays. This one includes almond cream, cream cheese, lots of fragrant herbs, garlic, and of course ALL THE CHEESE on top. Imagine all of that on top of some thinly sliced potatoes? Done and done, game over.

I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The products I used in this recipe are their Vegan Cream Cheese, Mozzarella Shreds, and Grated Parmesan. They’re so dang good and really send this recipe over the top.

  1. Preheat your oven to 325F
  2. Add your butter to a sauce pot over medium heat, once melted, add in your flour and whisk to create a roux.  Cook over low heat for 1-2 minutes, then slowly whisk in your milk.  
  3. Add in your cream cheese, ¼ cup parmesan, salt & pepper to taste, your thyme / rosemary / sage, garlic cloves, and shallot to the sauce and mix.  Bring to a boil & reduce to a simmer, then allow to cook on low for about 10 minutes until thickened.  
  4. Wash your potatoes really well and slice them thin on a mandolin.  Soak them in a bowl of water until ready to use.  
  5. In your baking dish or large oven safe skillet, rub some vegan butter around to grease the pan.  Take your potato slices and add them in layers (standing up) until the dish is full.  I like to do this in a circle so it almost creates a “rose”.  
  6. Remove your shallot, garlic, and herbs from the cream sauce, and pour over top of the potatoes evenly.  Cover with foil, and bake in the oven for 70 minutes.  
  7. Remove the foil and bake for another 20-30 minutes until the sauce is thick and bubbly & the potatoes are fully cooked. 
  8. Add your mozzarella & grated parmesan to the top of the potatoes, and place them back in the oven on broil.  Broil for a few minutes until the cheese is bubbly & golden brown.  
  9. Remove from the oven, allow to cool for at least 10-15 minutes before serving.  Top with fresh thyme leaves if desired.  

See I told you, I promise it’s sooooo easy to make & that you’ll fall in love instantly. 

But that’s it! Super easy, super delicious, and definitely something amazing to make for the holidays (or really any day, let’s be honest). Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.

Double Cream Potato Gratin

You know y'all need a cheesy, creamy, potato gratin recipe for these cold winter months. But a 100% vegan one is the absolute perfect one.

Author PLVNTFOOD by Chef Brianna Gallo

Ingredients

  • 5 garlic cloves peeled
  • 4 tbsp vegan butter
  • 3-4 tbsp all-purpose flour
  • 1 large shallot peeled
  • 2 ½ cups regular unsweetened almond milk
  • ½ tub Follow Your Heart Cream Cheese
  • Salt / Black Pepper to taste
  • 4 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 6 fresh sage leaves
  • 4-5 pounds russet potatoes
  • ½-1 cup Follow Your Heart Mozzarella Shreds
  • ¾ cup Follow Your Heart Grated Parmesan divided

Instructions

  1. Preheat your oven to 325F
  2. Add your butter to a sauce pot over medium heat, once melted, add in your flour and whisk to create a roux. Cook over low heat for 1-2 minutes, then slowly whisk in your milk.
  3. Add in your cream cheese, ¼ cup parmesan, salt & pepper to taste, your thyme / rosemary / sage, garlic cloves, and shallot to the sauce and mix. Bring to a boil & reduce to a simmer, then allow to cook on low for about 10 minutes until thickened.
  4. Wash your potatoes really well and slice them thin on a mandolin. Soak them in a bowl of water until ready to use.
  5. In your baking dish or large oven safe skillet, rub some vegan butter around to grease the pan. Take your potato slices and add them in layers (standing up) until the dish is full. I like to do this in a circle so it almost creates a “rose”.
  6. Remove your shallot, garlic, and herbs from the cream sauce, and pour over top of the potatoes evenly. Cover with foil, and bake in the oven for 70 minutes.
  7. Remove the foil and bake for another 20-30 minutes until the sauce is thick and bubbly & the potatoes are fully cooked.
  8. Add your mozzarella & grated parmesan to the top of the potatoes, and place them back in the oven on broil. Broil for a few minutes until the cheese is bubbly & golden brown.
  9. Remove from the oven, allow to cool for at least 10-15 minutes before serving. Top with fresh thyme leaves if desired.

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