Go Back
Print Recipe

Cheesy vegan boulangère potatoes with marmite and beer

This vegan recipe lies somewhere between boulangère and au gratin potatoes. What's not to love about slow cooked layers of onion and potato combined with British comfort staples of beer and marmite, topped with a mound of melted cheese? Marmite haters need not respond. This serves 2-3 as a main dish, more as a side.
Servings: 2

Ingredients

  • Vegan butter for greasing
  • 600 grams potatoes see notes
  • 170 grams thinly sliced onion about 1 medium onion
  • 220 millilitres beer ⅔ + ¼ cup
  • 1 tablespoon Marmite
  • rounded ¼ teaspoon salt
  • 1-2 tablespoons vegetable oil
  • 150 grams grated vegan cheddar style cheese e.g. Violife Cheddarton, Cathedral City plant based Cheddar

Instructions

  • Preheat the oven to 180 degrees Celsius (160 fan). Generously grease the bottoms and sides of a casserole dish, cast iron skillet, or other baking vessel. Arrange a layer of potato slices, slightly overlapping so there are few gaps, until all of the space is filled in. Follow with a layer of sliced onion (don't worry about gaps with the onion layers). Repeat with another layer of potato and onion, followed by a final layer of potatoes. In total there should be five layers, but this may differ depending on the size of your dish. The final layer must be overlapping potatoes.
  • Whisk the beer, Marmite, and salt together in a saucepan over medium heat until the Marmite is fully dissolved. Pour the liquid evenly over the layered potatoes and onions. Drizzle the oil evenly over the top of the lot, cover with foil, and pop it in the oven for 45 minutes.
  • Take the potatoes out of the oven and carefully remove the foil. Sprinkle grated vegan cheese evenly over the dish and return it to the oven, uncovered. Bake for another 20-30 minutes, or until the cheese melts and begins to bubble and brown.

Notes

Desiree, King Edward, and Maris Piper potatoes have different qualities but all work for this recipe.