This dish is warm, creamy, and totally dairy-free. We’re layering thinly sliced potatoes with sautéed spinach and pouring over a garlicky, coconut milk-based “cheese” sauce. It’s rich, cozy, and so simple to make.
🫶 Why I Love This Recipe
This was one of the first vegan side dishes I brought to a family dinner—and no one missed the cheese. Everyone just kept going, “Wait, there’s no cream in this??”
- The sauce is rich without being heavy
- You still get that “cheesy” flavor thanks to nutritional yeast
- The spinach adds color and freshness
- The coconut milk makes it silky smooth
- It reheats like a dream
🍽 Servings & Cook Time
- Serves: 6
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
🛒 What You’ll Need
Ingredients:
- 2 lbs Yukon Gold potatoes, thinly sliced (use a mandolin if you can)
- 1 tbsp olive oil
- 3 cups baby spinach, chopped
- 4 cloves garlic, minced
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp nutritional yeast
- 1 tbsp cornstarch
- 1 tsp salt
- ½ tsp black pepper
- Optional: pinch of nutmeg
💡 Pro Tips
- Slice potatoes thin and even—use a mandolin if you have one.
- Don’t boil the sauce—just heat until it thickens.
- Coconut milk separates sometimes—shake the can first.
- Taste the sauce before layering and adjust salt if needed.
- Let it rest 10 minutes before cutting so it sets up.
🧰 Tools You’ll Need
- Mandolin slicer or sharp knife
- Medium saucepan
- Whisk
- Wooden spoon
- 9×13-inch baking dish
- Aluminum foil
🔁 Substitutions & Variations
- No coconut milk? Use unsweetened oat milk + 1 tbsp olive oil.
- Don’t love spinach? Try kale or sautéed mushrooms.
- Add heat: Mix in a pinch of red pepper flakes.
- More “cheesy?” Add 1 tsp miso paste to the sauce.
⏳ Make Ahead Tips
You can prep the sauce and slice the potatoes up to 1 day ahead. Store separately in the fridge. Assemble and bake when ready.
🔬 Why This Recipe Works (Quick Science)
Coconut milk has high fat content, which gives the sauce body and richness—just like dairy cream. The cornstarch thickens the sauce as it heats. Nutritional yeast brings an umami, cheesy flavor without any actual cheese.
🍴 Meal Plan Ideas
- Pair with roasted tofu and steamed broccoli for a full meal
- Add to a vegan holiday dinner spread
- Serve next to veggie burgers or lentil loaf
🧂 Common Mistakes
- Slicing potatoes too thick – they won’t cook through
- Not thickening the sauce – it’ll be too watery
- Under-seasoning – potatoes soak up a lot of flavor
- Forgetting to rest before serving – you’ll lose that perfect slice
🍽 What to Serve With
- Balsamic roasted Brussels sprouts
- Garlic roasted carrots
- Vegan lentil loaf
- Crisp green salad with lemon vinaigrette
📋 Instructions
Step 1: Preheat oven
Preheat your oven to 375°F (190°C).
Step 2: Sauté the spinach
Heat 1 tbsp olive oil in a skillet over medium heat. Add 3 cups chopped spinach and cook until wilted (about 2–3 mins). Set aside.
Step 3: Make the coconut garlic sauce
In a medium saucepan, add 1 can full-fat coconut milk, 4 minced garlic cloves, 3 tbsp nutritional yeast, 1 tbsp cornstarch, 1 tsp salt, ½ tsp black pepper, and a pinch of nutmeg. Whisk constantly over medium heat until the sauce thickens (about 5 mins).
Step 4: Layer potatoes and spinach
Grease a 9×13-inch baking dish. Add a single layer of thinly sliced potatoes, a spoonful of sautéed spinach, and a ladle of coconut sauce. Repeat layers until everything is used up, finishing with sauce on top.
Step 5: Cover and bake
Cover the dish tightly with foil and bake for 30 minutes.
Step 6: Uncover and bake more
Remove foil and bake for 20 more minutes, until golden and bubbling.
Step 7: Rest and serve
Let the dish rest for 10 minutes before serving so the sauce sets.
🧊 Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or oven at 350°F until warm.
- Freezing isn’t ideal—it can change the texture.
❓ FAQ
Can I use red potatoes instead?
Yes, but they don’t hold their shape as well as Yukon Golds.
Is this super coconut-y?
Not really! The garlic and nutritional yeast balance the flavor.
Can I double it?
Totally—use a deeper pan and bake a little longer.
🧡 Wrap Up
This dish is proof that dairy-free can be just as creamy, cozy, and craveable. Whether you’re going plant-based or just trying something new, this one’s a keeper. Give it a try—and don’t forget to drop a comment and let me know how it turned out or if you have questions!