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 (soaked in hot water for a couple of hours, or overnight in cold water)

  • 1 tsp garlic powder

  • 1-2 tbsp nutritional yeast