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Potato au Gratin

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  • 1 hr 20 min
  • Prep time20 min
  • Servings6
recipe image Potato Gratin


  • 1 tablespoon (15 mL) Becel® Vegan Margarine
  • 1 kilogram russet potatoes scrubbed and sliced 1/4'' thick
  • 1 teaspoon (5 mL) salt
  • 1/8 teaspoon (0.5 mL) black pepper
  • 1 cup (250 mL) Violife 100% Vegan Just Like Cheddar Shreds, or vegan cheddar cheese shreds of your choice
  • 1 1/4 cup (310 mL) Becel® Plant-based Whipping Cream

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Arrange a rack in the middle of the oven. Preheat oven to 325°F.
  2. Coat the inside of an oven safe skillet with Becel® Vegan Margarine.
  3. Arrange layers of potato slices in the skillet, and sprinkle salt and black pepper evenly over the potatoes.
  4. Distribute Violife® cheese shreds evenly on top of the potatoes.
  5. Pour Becel® Plant-based Whipping Cream into skillet, and bring to a simmer over medium-high heat.
  6. When the plant-based whipping cream is simmering, transfer skillet to the oven and bake for 1 hour, or until potatoes are cooked and lightly browned on top.

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