Ingredients
For the Potatoes:
- 3 lbs yellow potatoes like Yukon Gold, thinly sliced
- 1 yellow onion finely chopped
- 3 garlic cloves minced
- 2 tbsp olive oil or vegan butter
- 2 cups unsweetened oat milk
- 1 cup low-sodium vegetable broth
- 1/2 cup raw sunflower seeds or soaked cashews if no allergy
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 tsp thyme
- 1/2 tsp rosemary
For the Herbed Breadcrumb Topping:
- 1 cup breadcrumbs gluten-free if needed
- 2 tbsp olive oil
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- Pinch of salt and pepper
Instructions
Preheat & Prep
- Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Blend the Sauce
- In a high-speed blender, combine oat milk, broth, sunflower seeds, nutritional yeast, lemon juice, mustard, salt, pepper, smoked paprika, thyme, and rosemary. Blend until smooth and creamy.
Sauté Aromatics
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent and fragrant, about 4–5 minutes. Add the blended sauce and simmer for 5 minutes, stirring occasionally.
Layer the Potatoes
- Place half of the sliced potatoes in the baking dish. Pour over half of the sauce. Repeat with remaining potatoes and sauce.
Bake Covered
- Cover the dish with foil and bake for 35 minutes.
Make the Breadcrumb Topping
- While baking, mix breadcrumbs, olive oil, parsley, garlic powder, salt, and pepper in a bowl.
Bake Uncovered
- Remove the foil, sprinkle the breadcrumb mixture on top, and bake for another 15–20 minutes until the top is golden and bubbly.
Let It Set
- Allow to rest for 10–15 minutes before serving. This helps the sauce thicken and settle.
Notes
Ingredient Tips & Substitutions
• No Yellow Potatoes? Use russet (more starchy) or red (firmer). See the Potato Swap Guide below.
• Nut-Free? Sunflower seeds make this ultra creamy without cashews.
• No Oat Milk? Use soy or almond milk—just make sure it’s unsweetened and unflavored.
• Gluten-Free? Use gluten-free breadcrumbs and double-check broth labels.
