Recipe: Vegan Artichoke Potato Gratin

It sounds fancy and impressive, and it's just as tasty too. Layers of thinly sliced potatoes with chunks of artichokes in a creamy cashew cheese sauce and topped by crunchy seasoned breadcrumbs. This vegan dish is so moorish you'll be unable to stop at one serving.

What is usually meant to last us a weekend gets gobbled up in one sitting. This dish is perfect as a side or on its own, and it's pretty easy to make too. This recipe uses canned artichokes, but if you like you can substitute for fresh artichokes too.

You'll want to make this your comfort food.


  • 2-3 cans artichoke hearts, roughly chopped

  • 1 pound potatoes, thinly sliced to about 1/8th inch thickness

  • 1 tsp extra virgin olive oil

  • 1 medium onion (finely chopped)

  • 5 cloves garlic (crushed and finely chopped)

  • 2 tbsp fresh thyme (sub 2 tsp dry thyme)

  • 1 cup raw cashews

  • 1 tsp garlic powder

  • Salt and ground black pepper to taste

For breadcrumb topping:

To make:

  • 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 and overlap half the potatoes in the bottom of a baking dish approx. 10 inches by 8 inches and 2 inches deep.

  • Spoon the artichoke mixture on top of the potatoes in an even layer.

  • Cover the artichoke mixture with the remaining potatoes. You can arrange them in a decorative way to make the dish look nicer.

  • 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 baking paper. Place in the oven and bake 45 minutes or until the potatoes are tender.

  • Mix the breadcrumbs with the olive oil, nutritional yeast, thyme, and salt and black pepper. Remove the baking dish carefully from the oven, remove the baking paper, and sprinkle the breadcrumb topping over the gratin.

  • Return the gratin to the oven, without the covering, and bake another 10-15 minutes or until the breadcrumb topping is golden and crunchy.

  • Let stand 5-10 minutes before serving.

Bon appétit!

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