Vegan Scalloped Potatoes Recipe

Introduction

This Vegan Scalloped Potatoes recipe offers a creamy, comforting dish that’s perfect for any occasion. Made with a rich plant-based sauce and tender russet potatoes, it’s a delicious dairy-free alternative to the classic favorite.

Ingredients

• ~4 pounds of russet potatoes, rinsed and dried
• ¼ cup of vegan butter
• ¼ cup of flour
• 3 cups of plant-based milk
• 1 cup of rich vegetable broth
• ⅓ cup of nutritional yeast
• 2 teaspoons of garlic powder
• 2 teaspoons of onion powder
• 1 ¼ teaspoons of salt

Instructions

1. Step 1: Preheat the oven to 400 degrees F and lightly grease a 9×13-inch casserole dish.
2. Step 2: Thinly slice the potatoes into ⅛-inch rounds. Keeping the peels on adds nutrition and saves time, but you may peel them if you prefer. Using a mandolin or food processor attachment can speed up this step.
3. Step 3: In a large pot over medium heat, melt the vegan butter. Whisk in the flour and stir continuously until the mixture thickens into a roux, about 3 to 5 minutes.
4. Step 4: Whisk the plant-based milk and vegetable broth into the roux. Add the nutritional yeast, garlic powder, onion powder, and salt. Continue stirring until the sauce thickens, about 5 to 8 minutes.
5. Step 5: Layer half of the potato slices in the casserole dish. Pour half of the sauce over the potatoes, spreading it evenly and allowing it to seep through the cracks. Repeat with the remaining potatoes and sauce. Cover the dish with foil.
6. Step 6: Bake covered for 30 minutes. Then uncover and bake for another 35 minutes until the potatoes are tender and the top is golden.

Tips & Variations

• For a crispier top, remove the foil in the last 10 minutes and broil briefly, watching carefully to avoid burning.
• Try adding fresh thyme or rosemary to the sauce for an herbal twist.
• Use almond, oat, or soy milk as your plant-based milk, depending on your preference.
• To make it gluten-free, substitute the flour with a gluten-free blend or cornstarch in the roux.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 350 degrees F, covered with foil, until warmed through. Avoid microwaving to keep the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Russet potatoes work best for their starchy texture, but you can also use Yukon Gold potatoes. Keep in mind that waxier potatoes may result in a creamier but less fluffy texture.

Is nutritional yeast necessary in the sauce?

Nutritional yeast adds a cheesy, savory flavor that enhances the sauce, but if you don’t have it, you can omit it or substitute with a bit of vegan cheese for a similar richness.

Vegan Scalloped Potatoes Recipe

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★★★★★

4.5 from 147 reviews

• Author: Simon
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

Delicious and creamy vegan scalloped potatoes made with thinly sliced russet potatoes baked in a savory plant-based creamy sauce featuring vegan butter, nutritional yeast, and vegetable broth. This comforting casserole is an easy-to-make, dairy-free alternative perfect for family dinners or holiday meals.

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Ingredients

Scale 1x2x3x

Potatoes

• 4 pounds of russet potatoes, rinsed and dried

Sauce

• ¼ cup of vegan butter
• ¼ cup of flour
• 3 cups of plant-based milk
• 1 cup of rich vegetable broth
• ⅓ cup of nutritional yeast
• 2 teaspoons of garlic powder
• 2 teaspoons of onion powder
• 1 ¼ teaspoons of salt

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Instructions

1. Preheat oven and prepare dish: Preheat your oven to 400 degrees F and lightly grease a 9×13-inch casserole dish to prevent sticking.
2. Slice potatoes: Thinly slice the russet potatoes into ⅛-inch rounds. You can keep the peels on to save time and for added nutrition, or peel them if preferred. Using a mandolin or food processor attachment works great to slice evenly.
3. Make the roux: In a large pot over medium heat, melt the vegan butter. Whisk in the flour and continue stirring the mixture until it thickens into a roux, roughly 3 to 5 minutes.
4. Create the sauce: Gradually whisk the plant-based milk and vegetable broth into the roux. Stir in the nutritional yeast, garlic powder, onion powder, and salt. Continue cooking and stirring until the sauce thickens, about 5 to 8 minutes.
5. Layer the casserole: Arrange half of the sliced potatoes evenly in the casserole dish. Pour half of the sauce evenly over the potatoes, allowing it to seep through the cracks. Repeat layering with the remaining potatoes and sauce.
6. Bake covered: Cover the casserole dish with foil and bake in the preheated oven for 30 minutes.
7. Bake uncovered: Remove the foil and continue baking for an additional 35 minutes until the potatoes are tender and the top is golden and bubbling.

Notes

• You can peel the potatoes if preferred, but leaving the skins adds texture and nutrients.
• For extra flavor, consider adding fresh herbs like thyme or rosemary to the sauce.
• If the sauce is too thick, thin it out with a splash more plant-based milk or broth.
• Use an instant-read thermometer to ensure the potatoes are tender; they should be easily pierced with a fork.

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Keywords: vegan scalloped potatoes, dairy-free potatoes, vegan casserole, plant-based side dish, holiday vegan recipe