This au gratin hash brown casserole recipe comes from Southern Vegan: Delicious Down-Home Recipes for Your Plant-Based Diet by Lauren Hartmann (Page Street Publishing Co., 2020). Enjoy!
Au Gratin Hash Brown Casserole
This hash brown casserole is the perfect blend of cheesy and creamy.
Equipment
- 1 Blender
Ingredients
- 2 tbsp vegan butter
- 1 cup diced yellow onion
- 1 cup raw cashews soaked
- 1 cup vegetable broth
- ½ cup non-dairy milk
- ¼ cup nutritional yeast
- 1 tsp Dijon mustard
- Salt to taste
- Black pepper to taste
- 2 tbsp all-purpose flour
- 2 lbs frozen hash browns thawed
- 2½ cups cornflakes crushed
- 2 tbsp olive oil
- Finely chopped scallions or fresh chives as needed
Instructions
- Preheat the oven to 400°F (204°C). Spray a 13-by-9-inch (33-by-23-centimeter) baking dish with non-stick cooking spray.
- In a medium saucepan over medium heat, melt the butter. Add the onion and sauté, reducing the heat as needed to prevent burning, for 8 to 10 minutes, or until the onion is very soft and translucent.
- While the onion is sautéing, drain the soaked cashews and add them to a blender. Add the broth, milk, nutritional yeast, mustard, salt, and black pepper. Blend on high for 3 to 5 minutes, scraping down the sides of the blender if needed, until the sauce is completely smooth. Set the sauce aside.
- Add the flour to the onion and stir to coat the onion in the flour and form a paste.
- Add the sauce to the onion-flour mixture and whisk to combine. Remove the saucepan from the heat and whisk the sauce constantly for 1 to 2 minutes, until it is thick and smooth.
- Place the hash browns in a large bowl and season them with salt and black pepper. Pour the sauce on top of the hash browns. Toss to fully combine.
- Scoop the mixture into the prepared baking dish. Smooth out the hash browns evenly.
- Bake the casserole for 30 minutes. Remove the casserole from the oven.
- In a small bowl, combine the cornflakes and oil.
- Top the casserole evenly with the cornflake mixture, and bake for 10 to 15 minutes, or until the topping is brown and crispy.
- Top the casserole with the scallions and serve.
Notes
Reprinted with permission from Southern Vegan by Lauren Hartmann. Page Street Publishing Co. 2020. Photo credit: Julie Grace & Lauren Hartmann.
Nutrition
Calories: 235kcalCarbohydrates: 30gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gSodium: 197mgPotassium: 421mgFiber: 3gSugar: 3gVitamin A: 329IUVitamin C: 11mgCalcium: 35mgIron: 4mg
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Brianna Goebel