Vegan Scalloped Potatoes

Overhead view of thinly sliced potatoes baked in a creamy sauce in a white casserole dish.

4.72 from 142 votes

These creamy, 'cheesy' vegan scalloped potatoes are made with a simple nut-free sauce, with no cashews or blender needed. A comforting side for the holidays or year-round!

Prep Time15

Cook Time1 30

Total Time1 45

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 332kcal

Author: Toni Okamoto

Equipment

Ingredients

4 pounds (1.8 kg) russet potatoes rinsed and dried
¼ cup (57 g) vegan butter
¼ cup (30 g) all-purpose flour
3 cups (720 ml) unsweetened plant-based milk
1 cup (240 ml) rich vegetable broth
⅓ cup (20 g) nutritional yeast
2 teaspoons garlic powder
2 teaspoons onion powder
1 ¼ teaspoons salt

Instructions

Preheat the oven to 400 degrees F (200 degrees C) and lightly grease a 9x13-inch casserole dish.
Thinly slice the potatoes into ⅛-inch rounds. A mandoline or a food processor with a slicing blade saves time.
In a large pot over medium heat, melt the vegan butter. Whisk in the flour and cook, stirring, until it thickens into a roux, 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 and cook until the sauce thickens, 5 to 8 minutes.
Layer half of the potatoes in the dish and pour half of the sauce evenly over them, letting it seep between the slices. Layer the rest of the potatoes and pour the rest of the sauce over them. Cover with foil and bake for 30 minutes.
Uncover and bake for 35 more minutes, until the top is golden and a fork slides easily through the potatoes. Let them rest for 15 to 20 minutes before serving.

Video

Notes

Russet or Yukon Gold potatoes are the best for scalloped potatoes, since they both bake up soft and creamy.
Thin, even slices cook faster and let the sauce reach every layer. A mandoline or a food processor with a slicing blade makes it easy.
You can leave the peels on to save time, or peel them if you like.
The sauce looks thin going in and thickens as it bakes. For a thicker sauce, stir 1 Tablespoon of cornstarch into the milk and broth before cooking.
They're done when a fork slides easily through the potatoes and the top is golden. If they're not there yet, bake them a little longer, since every oven is different.
For a nut-free version, use oat or soy milk. For gluten-free, use a gluten-free all-purpose flour and check your broth.
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for about 1 month. Russet potatoes soak up some of the sauce overnight, so stir a splash of plant-based milk or broth over them and reheat them covered.

Nutrition