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Great as a side dish – or a main meal, let’s be real – these homemade scalloped potatoes are totally vegan and totally DELICIOUS. If you have a deep love for potatoes like I do, you’ll love this recipe. These scalloped potatoes are also oil-free, soy-free, and gluten-free.
Vegan Scalloped Potatoes
There are so many ways to make potatoes – fries, chips, mashed, hashed, nacho-ed (yeah, seriously)…and, scalloped – which is why you’re here!
I make these vegan scalloped potatoes 2-3 times a month because, well, why not? They’re tasty, filling, low in fat, budget-friendly, and so incredibly beloved. When I eat them for leftovers, I like to add in some Field Roast Smoked Apple Sage Sausages (made from grain, not animals) for a little pizzazz. And it just gives me a better excuse to enjoy scalloped potatoes for breakfast.
Did I mention we eat these as a meal, not as a side dish? Did I mention that we love these vegan scalloped potatoes that much?!
This recipe has a cheesy-no-cheese flair thanks to the nutritional yeast. If you don’t have nutritional yeast in your pantry, I highly recommend it. 1) It’s delicious and I’m addicted 2) It’s fortified with B12, which you should pay attention to as a vegan since you aren’t consuming B12-supplemented animals.
To slice my potatoes thin, I use a mandoline. Slicing with a knife would produce uneven slices (unless you’re a total knife ninja), with varying thickness, and same-size slices are pretty vital to properly cooked scalloped potatoes. A mandoline slicer is a great, efficient tool to have in the kitchen.
How-To Video
More Oil-Free Recipes:
Vegan Scalloped Potatoes
Ingredients
- 5 cups sliced potatoes about 800 grams
- 2 cups non-dairy milk, plain unsweetened
- 1 cups vegetable stock
- 1/3 cup nutritional yeast
- 1 tsp or cube vegetable bouillon optional but adds flavor and salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme leaves
- 1/4 tsp paprika
- pepper to taste
- pinch of cayenne
- 1/4 cup cornstarch or arrowroot powder
- 1/4 cup cold water
Instructions
- Peel and thinly slice the potatoes – a mandoline slicer will work best so your potatoes are the same thickness. I recommend using a 2.5mm blade.
- Submerge your potato slices in a bowl of cold water to prevent oxidation.
- Preheat the oven to 425 degrees Fahrenheit.
- In a medium pot, whisk together the milk, vegetable stock, nutritional yeast, vegetable bouillon, onion powder, garlic powder, thyme, paprika, pepper, and cayenne.
- Bring the sauce mixture to a simmer, stirring frequently.
- In a small bowl, mix together the cornstarch and cold water until there are no clumps.
- Pour the cornstarch mixture into the simmering sauce and whisk well. When thickened, remove the pot from heat.
- Drain the potatoes and layer half of them in a casserole dish. Pour half of the sauce over the potatoes. Give the casserole dish a good shake so the sauce gets in the nooks and crannies of the potatoes.
- Do the same with the remaining potatoes and sauce.
- Cover the dish with foil and bake for 25 minutes. Uncover and bake for an additional 15-20 minutes – or until the potatoes are fork tender.
- Let sit for 5-10 minutes and serve.
Sarah
Hi! I don’t see how many potatoes to use?
Karissa
It’s hard to say because all potatoes vary in size. But typically about 5-6 medium potatoes.
Kelly Sweeney
Loved how perfect the sauce came out, thick and creamy and yummy. A new favorite for sure. Easy to make and very good. We used half potatoes and half zucchini slices, and that worked great too. Added some vegan cheeze shreds and crunchy smashed potato chips on top just before we took it out of the oven…so good! I was so disheartened by other recipes where the sauce was runny or flavorless or both but this is really great. Will make it again and often.
Jay
I don’t see how many portions is this recipe. Any idea?
Karissa
This will serve about 6 as a side dish.
Fiona
Made these last night and they were amazing! Definitely going to be made again
Kathie
I was looking for an oil free, vegan way to do potatoes for holidays. GREAT RECIPE! I used Yukon Gold potatoes.
Bonnie
Looks good. Can hardly wait to try it. Can you freeze this without cooking it first and then cook it after? Or can you reheat it after it has been cooked and frozen without it getting mushy?
Karissa
Hi Bonnie. Though I have not tried to freeze this, I think the best course of action would be to partially-cook the scalloped potatoes before freezing. That way, when you reheat them, they won’t get mushy.
Leanne Spiller
Excellent recipe – thank you. I made the sauce in my Vitamix. Ran it for about 4 minutes to heat it up. Also had to bake it about 15 minutes longer.
Trish W.
Oh what a great idea to use the vitamix! I’ll try that next time too! Thanks for the insight!
Stephanie
Which non-dairy milk(s) do you think work(s) best with this? I want to be able to make it for someone who has a tree nut allergy, so nut milks aren’t an option. Thanks!
Karissa
I have made it with soy milk and it turns out great.
Sarah B
This recipe feels like it heals my soul. I added turmeric (for a more golden color and yum!), rosemary, parsley, and lemon juice. Before adding the sauce onto the first layer of potatoes, I added slices of vegan cheese on top then slices of vegan butter so it would be more cheesy and rich (it worked!). I regret not tripling the recipe because my boyfriend and I inhaled it way too fast. I forgot that I had thought about adding a layer of spinach in between, too, but I will next time (I make any excuse to add greens). Thanks for such a wonderful recipe!
Karissa
Your take on it sounds so delicious and comforting! Thank you for sharing!
Julie
I love this and have it once a week. Even my non-vegan family and friends love it too. THANK YOU
Sami
Can I make this ahead of time and reheat?
Or at least make most ahead of time?
Thank you
Amy
Made these and they are great! My omnii dad loved them! Think this would work with frozen hashbrowns in a crockpot?
Elsie
Amazing! My husband and I are new to this lifestyle and are always trying to find “new comfort foods” This was an easy one for us! I will be making these more often!
Karen
Recipe is delish!! I am vegan but husband is not. He LOVED this! It took 20 mins longer. Only suggestion would be to notate cooking time may vary. Will continue to visit your kitchen!! Thank you!!
melissa
probably your pan size. i have my potatoes sliced and ready to go but i’m checking comments to see what size pan i should use :/
Kerstin Decker
I have made this before and it was “scarved” up, nothing left, then I made it again for my church group, did not say anything except that it is good. Nothing left in the bowl and everyone asked for the recipy and when they found out it was vegan , surprise surprise the loved it. make it again tonight
Linda
This looks excellent but you don’t say what type of potatoes you use. Are russets better than yellow ones? Does it matter?
Karissa
I always use red potatoes because I prefer the texture. I don’t think it matters that much.
Linda
Thanks!
Lisa
Thanks for this wonderful recipe, it was so delicious! Real comfort food,my family loved it too!!
Jane
Can this be made ahead and reheated? Thanks.
Lisa
Delicious!
Robin Medici
Made this for a non-vegan crowd and they loved it! There was some leftover and the hostess didn’t even ask if I wanted to take it home, she wrapped it up and put it in her refrigerator!! I ate the ‘test’ portion for dinner last night and made it my main – wonderful ~ thanks for an Oil-Free Dairy Free recipe – this one’s being saved for Christmas dinner!
Joe
Made this tonight and everyone devoured it! This cheese sauce is so easy, I’m keeping it to make again and also use to make mac and cheese.
Karissa
Awesome! Thank you for leaving a review.
Travis Cunningham
Absolutely delicious. I added broccoli to make a one-dish meal. Everything cooked perfectly at the cook time given. The whole family enjoyed it. Definitely a make again!
Anna
I usually avoid recipes that don’t have reviews, but I had to try this- it looked so good! And it was! It was so cheesy and delicious! I don’t think anyone would know it has no real cheese (or butter). I used the mandolin to slice the potatoes very thin as the recipe suggested, but even after cooking for 50+ minutes the potatoes were still a little uncooked. Other than that, this recipe was awesome! Highly recommend!
Karissa
Thank you, Anna! Cooking time will vary depending on how thick the potato slices are and what type of dish you use. I’m glad you enjoyed them otherwise! Appreciate you leaving a comment. 🙂