Vegan Potato Pancake Casserole
Imagine being able to eat potato pancakes without the annoying shaping and endless frying in oil. Plus, the crispiest cheese layer in the world is waiting for you. Sounds tempting, right? If it were up to us, we'd snack our way through potato pancakes at every fair, but they're usually not vegan. So we always end up back in our own kitchen, and with this casserole, you'll save yourself a bit of work and bring some variety to your potato pancake diary. Because you can serve them sweet with applesauce or savory with plant-based crème fraîche.
And to make sure nothing goes wrong, we're answering all your questions about this wonderfully crispy potato pancake casserole that you've probably never eaten quite like this before:
Which potatoes work best? Definitely use waxy potatoes! They have less starch and hold their shape better when baking. Floury potatoes would get too mushy and the casserole would fall apart. German classics like Linda, Nicola, or Annabelle are perfect for this recipe.
Do I really need to squeeze out the potatoes? Yes, absolutely! Potatoes contain tons of water, and if you don't squeeze it out, your casserole will be too soft. So: put the grated potatoes in a clean kitchen towel and wring them out really hard. Your forearms will feel it, but the casserole will thank you.
What are Cottage Pearls and where can I get them We used the vegan Cottage Pearls from Züger, which are a wonderful cottage cheese alternative. They give the casserole a creamy consistency, hold everything together nicely, and also have a clean ingredient list and good nutritional values. You can find them in organic stores or online.
Why rice flour and not regular wheat flour? Rice flour is super fine and binds the potato mixture without making it heavy or lumpy. It also ensures the casserole keeps its structure and doesn't fall apart. If you don't have rice flour, potato starch or cornstarch work great too.
Can I omit or replace the smoked tofu? Sure! The smoked tofu gives the casserole a nice smoky note and reminds you of the savory taste of classic potato pancakes. Alternatively, you can also use vegan ham cubes or leave out the tofu completely.
How do I get the cheese layer really crispy? The secret lies in the combination of shredded cheese, panko, and olive oil. The oil makes sure everything turns nice and golden brown, and the panko gives that extra crunch.
How's it best to serve the casserole? You can choose whether you want to serve it sweet or savory. So either grab some applesauce or plant-based crème fraîche (Züger's is also an excellent choice here). A fresh side salad or cucumber salad also pairs perfectly. And if you serve the casserole straight from the cast iron skillet, it not only looks really good but also stays warm longer.
Can I prepare the casserole ahead? Yes, you can! You can prepare the potato mixture the day before and put it in the pan. Cover it well and put it in the fridge. The next day, just add the cheese layer and pop it in the oven. Perfect when you have guests and don't want to spend hours in the kitchen.
Vegan Potato Pancake Casserole
Ingredients
For the casserole:
- 800 g (1.75 lbs) potatoes
- 1 onion
- 100 g (3.5 oz) smoked tofu or vegan ham cubes
- 2 tbsp soy sauce
- 1 tsp liquid smoke
- 200 g (7 oz) vegan Cottage Pearls (e.g., from Züger)
- 4 tbsp rice flour
- 2 tbsp plant-based butter
- plant-based butter for frying and greasing
- salt
- pepper
- nutmeg
- chives
For the crispy cheese layer:
- 100 g (3.5 oz) vegan shredded cheese
- 30 g (1 oz) panko
- 1 tbsp olive oil
For serving:
- side salad
- plant-based crème fraîche (e.g., from Züger)
- applesauce
Instructions
Peel potatoes, grate them, and squeeze well in a clean kitchen towel.
Finely dice onion and smoked tofu. Heat a pan with plant-based butter and fry onions until translucent. Add smoked tofu and fry as well. At the end, deglaze with soy sauce and liquid smoke.
Preheat the oven to 200 °C / 390 °F (circulating air). In a large bowl, combine the squeezed-out potatoes and fried onion and smoked tofu cubes with Cottage Pearls, rice flour, and plant-based butter. Season generously with salt, pepper, and nutmeg.
Grease a baking dish or cast iron skillet (28 cm / 11 inches) with plant-based butter, add the mixture, and press down firmly. For the crispy cheese layer, mix vegan shredded cheese with panko and olive oil and spread over the casserole.
Bake at 200 °C / 390 °F (circulating air) for approximately 30 minutes until the cheese topping is golden brown. In the meantime, cut chives into fine rings. After baking, let cool for 10–15 minutes and serve with plant-based crème fraîche or applesauce.
