There are loads of potato bake recipes but this is my take on the classic version, of course with a vegan twist. It’s creamy, crispy, and delicious.
This post contains affiliate links. By purchasing through the link I will gain a small commission, it will cost you no extra but would help me out.
The potato bake is super creamy and crispy but nice and fluffy in the middle. There is a slice for everyone; crunchy sides and a soft middle.
It’s super easy to make. You can prep the sauce in advance all it takes is potatoes to turn the sauce into a delicious potato bake.You should be able to get nutritional yeast at any good health food store or at some grocery stores. But if you can’t get access to it in person, Amazon sells it: Vegan Nutritional Savoury Flakes 400 g.
If you like this recipe, head over and check out a few of my other side dishes.
If you make this recipe (or any of my others), head on over to Instagram and tag me at @plantfueledtucker.
AMAZINGLY CREAMY VEGAN POTATO BAKE
Creamy and Crispy Potato Bake.
- 1 batch of Creamy White Sauce
- 10 small-medium potatoes
- 1 cup Parsley
Step 1: Make up the creamy sauce and set that aside. This can be done in advance
Step 2: Peel, wash, and thinly slice the potatoes. Boil them for 5 minutes. Drain and let cool until you feel comfortable handling.
Step 3: In a greased baking pan, layer half of the potatoes on the bottom of the pan. Tip half the sauce over the potatoes and use a spatula even out the sauce. Sprinkle some dried parsley over the sauce. Repeat with the rest of the potatoes and sauce. Cover with aluminium foil.
Step 4: Place in a pre-heated oven at 200C for 30 minutes. Remove the foil and cook for a further 30 minutes or until golden brown.