This absolutely luscious Vegan Cheesy Potato Casserole is oil-free, gluten-free, cholesterol-free, and dairy-free. And it can even help with weight loss.

Cheesy Potato Casserole in a white dish topped with fresh chives and vegan parmesan with a plate served out on the side.

This classic potato casserole (also known as Mormon Potatoes or Funeral Potatoes) is one of those old-school recipes that you see at just about every get-together and in every church cookbook. And while there are several different versions of this classic casserole, most of them contain high-fat cheese, canned cream soup, and fattening cream. Oh, and frozen potato hashbrowns.

Not so great for your arteries. Or your health in general.

Cheesy Potato Casserole gets a makeover!

Cheesy Potato Casserole in a white dish topped with fresh chives and vegan parmesan.

This classic dish needed a make-over. I’ve created a new and healthier version of Cheesy Potato Casserole that is not only cholesterol-free, but it’s also oil-free, gluten-free, and dairy-free. And it’s absolutely delicious!

First, I replaced the high-fat, no-fiber cheese with a healthy, plant-based cheese sauce. This delicious cheese sauce offers a healthy dose of fiber, protein, magnesium, iron, and zinc. Instead of causing weight gain, this delicious cheese sauce can actually help with weight loss.

Next, I replaced the very unhealthful frozen hash browns with real, healthy, fresh potatoes. (But don’t worry! This dish still comes together in just minutes!) Frozen hashbrowns are a processed food that are very low in nutrients and usually contain dextrose, disodium dihydrogen pyrophosphate, citric acid, and unhealthy, refined oils – or even worse, partially-hydrogenated oil. (Plus, they’re 5 times the price of regular potatoes.)

Healthy Vegan Cheesy Potato Casserole

Cheesy Potato Casserole served out on a plate topped with fresh chives and vegan parmesan with a white casserole dish on the side.

This healthy vegan Cheesy Potato Casserole makeover comes complete without the complimentary disodium dihydrogen pyrophosphate. And it’s loaded with beneficial nutrients, like fiber (great for weight loss), vitamin B6, (important for healthy brain function), and a host of other important nutrients. And the whole-food starch in potatoes is great for gut health!

It’s really hard to beat comfort food that’s made with wholesome, clean ingredients.

FAQ

Can this recipe be frozen?

Real potatoes don’t freeze very well, so I don’t recommend freezing this dish.

Can I shred the potatoes instead of dicing them?

I recommend dicing the potatoes. Diced potatoes give this casserole a better texture than shredded potatoes (which sort of turn into a mush in the sauce).

How long do leftovers keep?

Leftovers keep for about 3 to 4 days in a well-sealed container in the refrigerator.

How can I reheat leftovers?

You can heat leftovers in the oven or you can heat them on the stovetop. Just be sure to add a little liquid (water or milk) so they are nice and creamy after being reheated.

Can I make this casserole ahead of time?

Yes! There are 2 different ways you can do this.

1. Make cheese sauce ahead of time and keep it in the refrigerator for up to 2 days. Then, when you are ready to make the casserole, you are one step ahead.

2. Up to 2 days ahead of time, prepare the casserole as directed and bake for 30 minutes. Allow to cool, cover well, and keep it in the refrigerator. When ready to reheat it, cover, and bake at 350°F for 30 minutes or until heated through.

Why We Love This Recipe:

This healthy Vegan Cheesy Potato Casserole is:

Kid-friendly
Nutritious
Comforting
Satisfying
Plant-based
Gluten-free
Oil-free
A crowd pleaser! (This casserole is the perfect dish to bring to any gathering or get-together because, well, because everyone loves them!)

And one more terrific thing about this casserole is it’s another way to EAT MORE POTATOES!

Cheesy Potato Casserole Recipe

This absolutely luscious Vegan Cheesy Potato Casserole is oil-free, gluten-free,cholesterol-free, and dairy-free. And it can even help with weight loss.

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Prep Time 33

Cook Time 35

Total Time 1 8

Course Main Course

All recipes on jenniferskitchen.com are property of jennifer’s kitchen and cannot be republished without written permission.

Ingredients

4 pounds (10 cups diced) yellow potatoes - about 11 medium potatoes
4 cups water - approximately
1 teaspoon salt
1 3/4 cups (1 recipe) Jennifer's Kitchen 5-Minute Vegan Cheese Sauce
4 cups plain, unsweetened non-dairy milk - Cashew milk tastes best in this recipe.
3 1/2 teaspoons granulated onion
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons salt

Instructions

Peel potatoes and cut into 1/2-inch pieces.
Place potatoes into a large pot and add 4 cups water or enough to cover potatoes. Add 1 teaspoon salt. Cover pot, and bring to a boil over high heat.
Meanwhile, combine cheese sauce, milk, and seasonings. Set aside.
When potatoes come to a boil, reduce heat, and simmer for 4 to 5 minutes or until potatoes are softened by not fully cooked. Do not overcook – you don’t want your potatoes to be mushy.
Preheat oven to 425°F. Oil a 9- x 13-inch casserole dish with cooking spray.
When potatoes are ready, drain off water. (A colander makes an easy job of this. I like to save this water and use in making bread or gravy or other dishes.)
Transfer potatoes to prepared casserole dish.
Pour milk-cheese sauce mixture over top, taking care to cover potatoes completely.
Bake, uncovered, at 425°F for 35 to 40 minutes or until golden brown on top.
Remove from oven and allow to cool 5 minutes before serving. Sauce will thicken as it cools.

Notes

Sufficient baking time is necessary for the casserole to thicken and not be soupy. If you find that your casserole is soupier than you would like, simply add 5 minutes to the baking time. Sauce will thicken a little as it cools.

Variation: Sprinkle 1/3 cup Jennifer’s Kitchen Vegan Parmesan on top of potatoes during last 10 minutes of baking time.

Serves 4 as a main dish or 6 as a side dish.

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