Vegan Scalloped Potatoes
Enjoy these creamy, 'cheesy', and comforting vegan scalloped potatoes for the holidays or year-round! They’re easy to make with minimal ingredients and are always an instant hit with family and friends.
Servings: 6 to 8
Calories: 355kcal
Equipment
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
- Preheat the oven to 400 degrees F and lightly grease a 9x13-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 30 minutes.
- Uncover the casserole and bake for another 35 minutes.
Video
Notes
- Use the right potatoes: The best potatoes for scalloped potatoes are Russet potatoes or Yukon Gold potatoes because they both become super soft and creamy when baked.
- Thin potato slices are key: Not only do thinly sliced potatoes cook faster but they also make it easier for the creamy sauce to make its way through every layer. We like to use a mandolin for thin, even slices, although a food processor fitted with a slicing blade will work just as well.
- To peel or not to peel: We like to keep the potato peels on for a little extra nutrition and to save time, but you’re welcome to peel them first.
Nutrition
Calories: 355kcal | Carbohydrates: 62g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 878mg | Potassium: 1336mg | Fiber: 5g | Sugar: 2g | Vitamin A: 86IU | Vitamin C: 17mg | Calcium: 194mg | Iron: 3mg
