Vegan Scalloped Potatoes

Vegan Scalloped Potatoes Recipe

Vegan Scalloped Potatoes are a delicious plant-based take on a classic comfort dish. Thinly sliced potatoes are baked in a rich, creamy, dairy-free sauce until tender and golden on top. This recipe is perfect for holidays, family dinners, or whenever you’re craving something warm and satisfying without using any animal products.

Ingredients

• 4 large russet or Yukon Gold potatoes, peeled and thinly sliced

• 1 medium onion, thinly sliced

• 2 tablespoons olive oil or vegan butter

• 2 tablespoons all-purpose flour

• 2 cups unsweetened plant-based milk (almond, soy, or oat)

• ½ cup raw cashews, soaked in hot water for 15 minutes (optional, for extra creaminess)

• 2 tablespoons nutritional yeast

• 2 cloves garlic, minced

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon smoked paprika

• ½ teaspoon dried thyme or rosemary

• ¼ cup dairy-free shredded cheese (optional)

• Fresh parsley for garnish (optional)

Step 1: Prepare the Potatoes

Preheat your oven to 375°F (190°C). Peel and thinly slice the potatoes, about ⅛-inch thick. Try to keep the slices even so they cook uniformly. Place them in a bowl of cold water to prevent browning while you prepare the sauce.

Step 2: Make the Creamy Vegan Sauce

In a saucepan over medium heat, add olive oil or vegan butter. Once warm, add the sliced onion and sauté for 3–4 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds until fragrant.

Sprinkle in the flour and whisk continuously for about 1 minute to cook off the raw flour taste. Slowly pour in the plant-based milk, whisking constantly to avoid lumps. Continue cooking until the sauce thickens slightly.

If using cashews, drain them and blend with a small amount of the sauce until smooth, then return the mixture to the pan. This step creates an extra creamy texture without dairy.

Step 3: Season the Sauce

Add nutritional yeast, salt, black pepper, smoked paprika, and thyme or rosemary. Stir well and let the sauce simmer gently for 2–3 minutes. Taste and adjust seasoning as needed.

Step 4: Assemble the Scalloped Potatoes

Drain the potato slices and pat them dry. Lightly grease a baking dish. Arrange a layer of potatoes on the bottom, overlapping slightly. Spoon some of the creamy sauce over the potatoes. Repeat the layers until all the potatoes and sauce are used, finishing with sauce on top.

If desired, sprinkle dairy-free shredded cheese over the top for a cheesy finish.

Step 5: Bake the Dish

Cover the baking dish with aluminum foil and bake for 40 minutes. Remove the foil and continue baking for another 20–25 minutes, or until the potatoes are fork-tender and the top is lightly golden.

Step 6: Rest and Serve

Remove the scalloped potatoes from the oven and let them rest for 10 minutes before serving. This allows the sauce to thicken and settle.

Tips and Variations

• Add sliced mushrooms or spinach between layers for extra flavor and nutrition.

• Use sweet potatoes for a slightly sweeter variation.

• For a crispy top, sprinkle breadcrumbs mixed with olive oil before the final bake.

• Make ahead: assemble the dish, cover, and refrigerate for up to 24 hours before baking.

Serving Suggestions

Vegan Scalloped Potatoes pair beautifully with roasted vegetables, lentils, or a fresh green salad. They’re also a great side dish for holiday meals.

Creamy, comforting, and full of flavor, these Vegan Scalloped Potatoes prove that plant-based cooking can be just as indulgent as traditional dishes