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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.
