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If you’re looking for a creamy and comforting side dish, then this Vegan Scalloped Potatoes recipe means you’ve hit the jackpot.
Unlike your classic roasted potatoes, this recipe is more like a casserole which makes it a perfect preparation for special occasions and family dinners. The original recipe is made with heavy cream and onions mixed together, but this plant-based version skips the dairy and onions making it a much lighter version.
Why Vegan Scalloped Potatoes?
If you’re wondering why this recipe has this singular name, we are happy to clarify. Originally from England, this recipe is called Vegan Scalloped Potatoes because of the way this vegetable is sliced. It is basically very thinly sliced, which means not only that the potatoes are cooked faster but that the creamy mixture can enter the many layers and therefore, lets the flavor in everywhere.
So how do we achieve this so-called scalloped type slice? Thankfully, we have options to make our life easier:
Mandoline: This amazing invention is the perfect way to get those super thin slices of potatoes (or any other vegetable or fruit for that matter, like apples for a yummy dessert.) Its sharp blades allow for a perfect slice and you can have the 4 pounds ready in a few minutes.
Food Processor: Remember when you bought your (life-saving!) food processor and it came with all those weird discs you had no idea when you’d use them or what you’d use them for? Well, the time has come. Using the standard slicing blade you can replace the mandoline and skip the additional kitchen gadget.
By Hand: Yes, you read that right. You can go old school and slice your potatoes by hand. Using a very sharp kitchen knife you can slowly (and surely!) slice it as thin as you can, but, you should know they will never be as perfect as the slices you achieve when using one of the other gadgets above.
Keen on More Plant-Based Side Dishes?
- Zucchini Potato Casserole
- ‘Cheesy” Roasted Tahini Brussels Sprouts
- Guacamole Potato Skins
- Roasted Tomatoes
- Greenbean Casserole
Photos by Alfonso Revilla
Vegan Scalloped Potatoes
Equipment
Ingredients
- 4 pounds of russet potatoes rinsed and dried
- ¼ cup of vegan butter
- ¼ cup of flour
- 2 cups of plant-based milk
- 1 cup of rich vegetable broth
- ⅓ cup of nutritional yeast
- 1½ teaspoons of garlic powder
- 1 ½ teaspoons of onion powder
- 1 ¼ teaspoons of salt
Instructions
- Preheat the oven to 400 degrees F and lightly grease a 9×13-inch casserole dish.
- Thinly slice the potatoes into ⅛-inch rounds. I like to keep the peels on for nutrition and time-saving reasons, but you’re welcome to peel them first. If you have a mandolin or food processor attachment, that’ll save time.
- In a large pot over medium heat, melt the vegan butter. Whisk in the flour and stir until the sauce thickens and becomes a roux, about 3 to 5 minutes.
- Whisk the plant-based milk and vegetable broth into the roux. Stir in the nutritional yeast, garlic powder, onion powder, and salt until the sauce thickens, about 5 to 8 minutes.
- Layer half of the potatoes in the casserole dish, pour half of the sauce spreading evenly over the potatoes and allowing it to seep through the cracks. Layer the rest of the potatoes and spread the rest of the sauce over them evenly. Cover with tin foil and bake for 25 minutes.
- Uncover the casserole and bake for another 35 minutes.
Video
Notes
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Why no onions???
Feel free to add some if you’d like!
I have to admit I adapted this because I only had 1.5 lbs of potatoes. I kept all the seasoning the same and used 2 cups of almond milk, just omitted the broth. It was delicious and nicely saucy.
That’s great to know! Glad it turned out just as delicious!
We have a couple dairy allergic people in the family. This was an excellent Christmas dinner side dish! Everyone-meat eaters, cheese eaters, loved these potatoes! I’ll have to try more of your recipes. Appreciate it.
That’s so awesome to hear! They’re so delicious and easy to love!
This dish was a hit at a family gathering! I got so many compliments on it and people kept going for seconds!
Thank you so much! 🙂
Recipe worked wonderfully! Just added Vegan Parmesan and Paprika on top!
So glad you enjoyed it!:)
Can I freeze the leftovers? It looks delicious!
Yes! You can definitely freeze the leftovers. Enjoy! 🙂
We loved it from the Netherlands 🙂
My boyfriend usually doesn’t like a lot, but did he asked the recipe.
Love that! So glad you guys enjoyed this potato recipe!
I really liked this recipe. It was easy and delicious. I had three helpings after I took it out of the oven because it was so good. I am wondering how to stop the potatoes from soaking in the sauce once it is refrigerated and reheated? It was still good but no longer had the creamy sauce texture mixed in that it had when I took it out of the oven. I was thinking of making an extra batch of the sauce and putting some on top each time I reheat it.
Thank you so much for this recipe! I have to eat non-dairy now, and it tastes just like I remember from childhood! Also, it was easy to make with ingredients I already had. I didn’t have broth, so I used all almond milk for the liquid and doubled the salt. I also added 1/4 teaspoon each of paprika and dried mustard. It was a big hit with the family, and the leftovers are already gone!
That’s so awesome! So glad it was a hit with you and the family! It’s such a yummy dish!
Can these be made with sweet potatoes?
Hi! We at plant-based on a budget haven’t tried that out yet so can’t guarantee the results. If you give it a go, please let us know how it turns out 🙂
I made this yesterday and it was fabulous! Thank you so much for the recipe.
Wohoo! So glad you enjoyed them! They’re such a delicious potato recipe!
I hope it’s ok to cook these at a lower temp. for longer. I have a ham in the over for my hubby, son & brother so these are cooking in the oven with it. My oven is at 350. I have them foil covered and will bake them for about 45 min covered then I will uncover. I have my fingers crossed as this is there side dish for Christmas dinner but my main dish! I will let you know how they turn out. I did have a problem with the milk/broth mixture not getting thick, so I added a smidge of corn starch.
So glad you gave it a go! Hope everyone enjoyed it!
CAn this be made ahead of time?
We at PBOAB haven’t experimented with prepping it ahead of time yet so please let us know if you end up trying it out 🙂
I made this the day before Christmas and cooked them on Christmas day. When I took them out of the fridge, they were very runny, but thickened up as they cooked. They ended up with a lot of thin sauce, but it was super delicious. No one would have guessed they were vegan!:)
love these vegan scallop potatoes. They turned out perfectly!
So cheesy and delicious!