Vegan Scalloped Potatoes

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.

More Oil-Free Recipes:

Vegan Scalloped Potatoes

Great as a side dish – or a main meal, let’s be real – these homemade scalloped potatoes are totally vegan and totally DELICIOUS. This recipe is also oil-free, soy-free, and gluten-free.

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Author: Karissa Besaw

Prep Time: 20 mins

Cook Time: 45 mins

Servings: 6 sides

Ingredients

• 5 cups 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 onion powder
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme leaves
• 1/4 tsp paprika
• pepper to taste
• pinch of cayenne
• 3 tbsp 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.

did you make this recipe?please leave star review and a comment below!