Vegan Artichoke Potato Gratin

5 from 10 votes

Vegan Artichoke Potato Gratin

There is an addictive combination of crunchy and creamy in every bite of this vegan Artichoke Potato Gratin, a perfect dish for breakfast, brunch or dinner. It brown-bags really well too. Artichoke hearts and potatoes are baked with meatless "beef" in a bubbly, creamy and cheesy cashew sauce. Over all this goodness you scatter golden, seasoned breadcrumbs.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Main Course

Cuisine: French inspired

Diet: Vegan, Vegetarian

Keyword: breadcrumb topping, cheesy cashew sauce, Vegan artichoke potato gratin

Servings: servings

Calories: 319kcal

Author: Vaishali · Holy Cow Vegan

Ingredients

12 oz artichoke hearts (roughly chopped. Thaw first if frozen)
2.5 pounds potatoes (sliced to about ⅛th inch thickness)
1 teaspoon extra virgin olive oil
1 medium onion (finely chopped)
5 cloves garlic (crushed and finely chopped)
2 tablespoon fresh thyme (sub 2 teaspoon dry thyme)
12 oz vegan ground beef (I used Trader Joe's Beefless Beef)
1 cup raw cashews
1 teaspoon garlic powder
Salt and ground black pepper to taste

For breadcrumb topping:

½ cup breadcrumbs
2 tablespoon nutritional yeast (optional)
1 teaspoon extra virgin olive oil
1 tablespoon fresh thyme (or sub with 1 teaspoon dry)
Salt and ground black pepper to taste

US Customary - Metric

Instructions

Preheat oven to 425 degrees F.
Heat oil in a large skillet. Add the onions and garlic and season with salt and pepper. Cook, stirring, until onions are softened.
Add the beefless beef, stir to mix, then add the artichoke hearts and the thyme and continue to cook another 5-10 minutes until the artichokes are just tender. Check seasoning and turn off heat.
Place the cashews in the blender with garlic powder, salt and ground black pepper to taste and 2 cups water. Blend until smooth.
To assemble the gratin, layer or shingle half the potatoes in the bottom of a baking dish approx. 10 inches by 8 inches and 2 inches deep. It's okay if some potatoes overlap.
Spoon the artichoke mixture on top of the potatoes in an even layer.
Cover the artichoke mixture with the remaining potatoes. Shingle them in a decorative fashion for a nice look to your gratin.
Pour the cashew mixture over the gratin evenly. Press down on the potatoes with a spatula to submerge them as far as possible.
Cover the baking dish tightly with a foil. Place in the oven and bake 45 minutes or until the potatoes are tender.
Mix the breadcrumbs with the olive oil, nutritional yeast if using, thyme, and salt and black pepper. Remove the baking dish carefully from the oven, remove the foil, and sprinkle the breadcrumb topping over the gratin.
Return the gratin to the oven, without the foil covering this time and bake another 10-15 minutes or until the breadcrumb topping is golden and crunchy.
Let stand 5-10 minutes before serving.

Notes

*The nutrition info below is calculated based on a 13.7 oz package of Gardein ground "beef" instead of the Trader Joe's beefless beef, because the nutrition calculator I use does not have that information. You can use one or the other in the recipe.

Nutrition