Vegan Potato Bake (Potatoes Au Gratin)


- Media Credit: Ela Vegan
This hearty vegan potato bake (potatoes au gratin) with pumpkin and lentils is a great fall recipe for those cosy nights spent inside watching horror films on Netflix
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Duration35 mins
Cook Time20 mins
Prep Time15 mins


  • 2 pounds potatoes peeled and sliced 900 g
  • 3 cups pumpkin chopped into 1 inch cubes (400 g)
  • 1 heaping cup dry lentils I used brown ones (200 g)
  • 2 cups of vegetable broth or water 480 ml
  • 1 tbsp vegetable oil divided
  • 1 large onion diced
  • 3 cloves of garlic minced
  • 1 batch of
  • or 7 oz 200 g vegan cheese of choice
  • 2/3 cup vegan cream cheese 150 g
  • Spice mix: 1/2 tbsp onion powder 1/2 tbsp garlic powder, 1 tsp ground cumin, 1/2 tsp ground nutmeg, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, sea salt & pepper to taste, and fresh or dried thyme to taste (optional)
  • Fresh herbs to garnish e.g. parsley or thyme
  • Fried onion rings to garnish optional


  • Rinse lentils under running water. I prefer to soak the lentils for about 10-15 minutes in lukewarm water because they are better digested this way (this step is optional). Drain the water afterward.
  • Meanwhile, peel and slice potatoes about 0.25 inches thick (0,6 cm). Cook in salted water for 12 minutes or until fork-tender (but not too soft).
  • Chop the pumpkin, onion, and garlic.
  • Heat 1/2 tbsp oil in a pot, stir in the onion and fry for about 3-4 minutes over medium heat. Add garlic, all spices, the lentils and 2 cups of vegetable broth. Bring to a boil and let simmer for about 15 minutes or until there is no water left in the pot.
  • Preheat oven to 390 degrees F (200 degrees C).
  • While the lentils cook, you can prepare the vegan cheese sauce (or use store-bought vegan queso instead). Next, add the vegan cream cheese to the vegan cheese sauce and stir with a whisk.
  • Toss the pumpkin with the other half tbsp of oil and fry in a pan for 3-5 minutes.
  • Add a layer of the cooked potato slices into a greased baking dish.
  • Then add the cooked lentil mixture.
  • Now pour about half of the vegan cheese sauce/cream cheese mixture on top.
  • Add the pumpkin cubes and the remaining potato slices.
  • Finally, pour the other half of the vegan cheese sauce/cream cheese mixture on top.
  • Cook in the oven for about 25 minutes. Garnish with fresh herbs (e.g. parsley). Enjoy!
This recipe was republished with permission from ElaVegan. Find the original recipe here

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