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.
Ingredients
Scale
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
Instructions
- Preheat oven and prepare dish: Preheat your oven to 400 degrees F and lightly grease a 9×13-inch casserole dish to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- Bake covered: Cover the casserole dish with foil and bake in the preheated oven for 30 minutes.
- 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
