Make the BEST vegan scalloped potatoes dinner party and holiday side dish! It's ultra-creamy, 'cheesy', tender, comforting, & 100% dairy-free (no cashews)!
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Why You'll Love This Recipe
As a potato lover, I have yet to try a potato side dish I haven't added to my rotation - whether I'm in the mood for fluffy Instant Pot garlic mashed potatoes, crispy air fryer potato wedges, or hearty stuffed air fryer Hasselback potatoes, there's a dish for every mood. However, when you want something creamy, 'cheesy', melt-in-the-mouth tender, and decadent, enter this recipe for vegan scalloped potatoes.
Made up of layers of thinly sliced, tender potato in a roux-based creamy, 'cheesy' sauce that's baked until golden and bubbly on top, this vegan potato casserole is ultra-creamy (with zero dairy, cashews, or tofu!), comforting, moreish, and perfect on display at every dinner party, holiday (Thanksgiving, Christmas, Easter, etc.), special occasion or family dinner. And it tastes every bit as delicious as the dairy version. Don't believe me? Try it!
Not ready to walk away from potato sides? Try vegan deviled potatoes or easy vegan potato salad! Or, are you looking for more 'cheesy' recipes? You'll love this vegan broccoli cheddar soup and vegan manicotti.
Ingredient Notes
Please refer to the recipe card for the FULL list of ingredients and substitutes.
Recipe Variations
As delicious as basic scalloped potatoes are, boost the flavor further with:
- Aromatics: Add sautรฉed or slow-cooker caramelized onions (and 3-4 minced garlic cloves). Garlic and onion powder work in a pinch just for flavor.
- Fresh herbs: Sub Italian seasoning with fresh sage, thyme, and/or rosemary. You can also garnish with fresh parsley or chives.
- Flavor boosters: Try a little white miso or Dijon mustard.
- Vegan sausage: Browned and added over the first potato layer.
How to Make Vegan Scalloped Potatoes
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
Step 1: First, wash, peel, and slice the potatoes into ยผ-inch thickness using a knife, slicer, or mandoline. Immediately transfer to a water-filled bowl to prevent browning.
Step 2: Melt the vegan butter in a medium pan over medium-low heat. Add the flour, whisking until thickened and lightly golden (2-3 minutes).
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Step 3: Gradually whisk 3 cups of the plant-based milk into the roux until smooth. Stir in the nutritional yeast, salt, pepper, and Italian seasonings, stirring occasionally until thick and creamy (3-5 minutes).
Step 4:ย Preheat the oven to 375ยฐF (190 ยฐC) and lightly grease a 9x13-inch baking dish. Then, stir in the vegan cheddar cheese until melted. Drain, rinse, and pat the sliced potato dry. Then, layer half in the dish, followed by half the creamy vegan cheese sauce. Repeat with the remaining potatoes and sauce.
Step 5: Pour the remaining ยฝ cup of vegan milk around the edges of the dish. Cover with foil and bake for 40-60 minutes. Then, remove the foil and broil until golden-brown and bubbly (1-2 minutes). Leave the creamy scalloped potatoes to cool for 10 minutes, then slice and serve. Enjoy!
FAQs
Not unless you'd prefer to! The peels are packed with fiber and nutrients.
Yes. Use gluten-free all-purpose flour or substitute the flour for about half the amount of cornstarch (as a slurry, not a roux) to thicken-adjust the amount as needed.
I prefer to assemble and bake the dish, slightly underbaking it. That way, when reheating, it won't overcook. Reheat at 350ยฐF/175 ยฐC for 30 minutes (covered for 20).
Technically, traditional scalloped potatoes are made with a simple cream sauce, whereas potato au gratin and potato dauphinoise contain cheese, though the terms are often used interchangeably.
For example, most vegan scalloped potato recipes contain vegan cheese, so who am I to argue?!
ย
Pro Recipe Tips
- For thin, even slices: I highly recommend using a food processing slicing disk or mandoline to slice the potatoes.
- Let it rest: Just 10 minutes lets the flavors of the dairy-free scalloped potatoes meld further and the sauce thicken/ 'set', for easier serving.
- For a crispier top: Optionally, broil it for a few minutes at the end.
Storage Instructions
Store: In an airtight container in the fridge for 3-4 days.
Freeze: Let it cool, then store in a freezer-safe container for up to 2 months. Then, thaw in the fridge overnight.
Reheat:ย Microwave for 1-2 minutes or bake, covered with foil, at 350ยฐF (175 ยฐC) for about 30 minutes, removing the foil after 20 minutes.
More Vegan Side Dishes to Consider....
If you tried this vegan scalloped potatoes recipe or any other recipe on my blog, please leave a ๐ star rating and let me know how it went in the ๐ comments below. Thanks!
Vegan Scalloped Potatoes
Ingredientsย ย
- 5 large russet potatoes peeled and thinly sliced (about ยผ inch thick
- ยผ cup vegan butter
- ยผ cup all-purpose flour
- 3 ยฝ cups plant-based milk divided
- โ cup nutritional yeast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 cups vegan cheddar cheese
Instructionsย
- Wash, peel, and slice the potatoes to ยผ inch thickness. Place them in a large bowl and cover with cold water to prevent browning.
- In a medium saucepan over medium-low heat, melt the vegan butter. Add the flour and whisk continuously until the mixture thickens and turns lightly golden, about 2-3 minutes.
- Slowly add 3 cups of plant-based milk to the roux, whisking constantly until smooth.
- Stir in the nutritional yeast, salt, pepper, and Italian seasoning. Cook, stirring often, until the sauce is thick and creamy, about 3-5 minutes.
- Preheat the oven to 375 degrees F (190 degrees C) and lightly grease a 9x13-inch baking dish.
- Add the vegan cheddar cheese to the sauce and stir until fully melted. Turn off the heat and set aside.
- Drain and rinse the sliced potatoes using a colander.
- Layer half of the potatoes evenly in the prepared baking dish. Pour half of the vegan cheese sauce over the potatoes and spread it evenly.
- Repeat with the remaining potatoes and vegan cheese sauce. Pour the remaining ยฝ cup of plant-based milk around the edges of the dish.
- Cover the dish tightly with foil or a large baking sheet and bake for 40 to 60 minutes, or until the potatoes are fork-tender.
- Remove the foil and broil for 1-2 minutes, until the top is golden brown and bubbling.
- Let the dish cool for 10 minutes before slicing.
- Serve warm and enjoy!
Notes
- For thin, even slices: I highly recommend using a food processing slicing disk or mandoline to slice the potatoes.
- Let it rest: Just 10 minutes lets the flavors of the dairy-free scalloped potatoes meld further and the sauce thicken/ 'set', for easier serving.
- For a crispier top: Optionally, broil it for a few minutes at the end.
Andrea says
Love how these potatoes turned out!