Are you ready to wow your family and friends with the creamiest, most indulgent vegan scalloped potatoes? This recipe is not only dairy-free and completely plant-based but also packed with flavor that will leave everyone asking for seconds. Perfect for holidays, weeknight dinners, or any special occasion, these vegan scalloped potatoes are a must-try!
Why You’ll Love This Recipe
- Comforting and Creamy: A luscious dairy-free sauce that tastes just as rich as the traditional version.
- Easy to Make: Simple ingredients and straightforward steps make this recipe accessible to anyone.
- Crowd-Pleaser: Perfect for vegans and non-vegans alike, making it a versatile addition to your menu.
- Pinterest-Worthy: The golden, bubbly top and perfectly layered potatoes make this dish as beautiful as it is tasty.
Ingredients You’ll Need
- 6-7 medium-sized Yukon Gold potatoes (or Russet potatoes, thinly sliced)
- 1 medium yellow onion, thinly sliced
- 2 cups unsweetened plant-based milk (such as almond, soy, or oat milk)
- 1 cup vegetable broth
- 3 tablespoons all-purpose flour (or gluten-free flour for a GF option)
- 3 tablespoons vegan butter (or olive oil)
- ½ cup nutritional yeast (for that cheesy flavor!)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley (for garnish)
Step-by-Step Instructions
- Preheat Your Oven: Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Prepare the Potatoes: Wash and peel the potatoes. Use a mandoline slicer or sharp knife to cut them into thin, even slices (about ⅛-inch thick).
- Make the Creamy Sauce:
- In a medium saucepan, melt the vegan butter over medium heat.
- Add the flour and whisk continuously to create a roux, cooking for about 1 minute.
- Gradually add the plant-based milk and vegetable broth, whisking to avoid lumps.
- Stir in the nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until the sauce thickens (about 5 minutes).
- Assemble the Dish:
- Arrange a single layer of potato slices at the bottom of the baking dish.
- Top with a few onion slices and pour a portion of the sauce over the layer.
- Repeat the layering process until all ingredients are used, ending with a generous layer of sauce on top.
- Bake to Perfection: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden and bubbly.
- Garnish and Serve: Let the dish cool for 5-10 minutes before garnishing with fresh parsley. Serve warm and enjoy!
Tips for the Best Vegan Scalloped Potatoes
- Thin Slices are Key: Thinly sliced potatoes ensure even cooking and a melt-in-your-mouth texture.
- Customize the Flavor: Add a pinch of nutmeg or a dash of Dijon mustard to the sauce for extra depth.
- Make Ahead: You can assemble the dish up to a day in advance and bake it when ready to serve.
Frequently Asked Questions
Can I Make This Recipe Gluten-Free? Absolutely! Substitute the all-purpose flour with gluten-free flour or cornstarch.
What’s the Best Way to Store Leftovers? Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.
Can I Freeze Vegan Scalloped Potatoes? Yes! Let the dish cool completely, then freeze it in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Pin It for Later
Give this vegan scalloped potatoes recipe a try and let us know how it turns out in the comments below! Don’t forget to share your creations by tagging us on Instagram or Pinterest. Happy cooking!