Vegan Scalloped Potatoes
Easy, cheesy vegan scalloped potatoes are a comforting side dish to share with loved ones during the holiday season, and all year long.
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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. This powerhouse ingredient is great for vegans and non-vegans alike:
- First of all, it’s delicious and I’m addicted. You can literally put it on anything to add a nutty cheesy, umami flavor.
- It’s fortified with B12. Meat is the biggest dietary source of B12, so it’s especially important for vegans to watch their B12 intake. Instead of a supplement, you can just enjoy more nutritional yeast!
This vegan scalloped potato casserole is great as a side dish on a chilly night. But it’s also a filling breakfast to look forward to. When I have leftovers, I like to add Field Roast Smoked Apple Sage Sausages (made from grain, not animals) for a little pizzazz and protein.
Ingredients
Most of the ingredients in this plant-based recipe are spices, which is why this side dish is so packed with flavor. Reminder: You can find the printable, detailed recipe in the recipe card below.
- Potatoes. Russet potatoes are the best for baking. They’re starchy, so they hold their shape well and absorb flavors beautifully.
- Bouillion. I use Better Than Bouillon Vegetable Base. Another great option is Edward & Sons Not-Chick’n Bouillon
- Nutritional yeast. See above for why you need this magical ingredient in your pantry at all times.
- All-purpose flour. For thickening up the cheesy sauce.
- Cayenne and paprika. These red spices add a bolt of heat to the dish without overwhelming.
- Garlic and onion powder. For the classic allium flavor, everyone loves.
- Thyme. This adds a nice herby flavor to balance out the spice.
- Vegan milk. Choose your favorite dairy-free milk for this recipe. Unsweetened, plain almond, cashew, or soy milk are all great. You can even make your own homemade oat milk with this easy, inexpensive recipe.
Slicing Potatoes for Scalloped Potatoes
The best way to slice potatoes for scalloped potato casserole is with a mandolin. I use a 2.5mm blade. Slicing with a knife makes uneven slices (unless you’re a total knife ninja). It’s important to make the casserole with uniform slices so the dish cooks evenly. Plus, a mandoline slicer is a great, efficient tool to have in the kitchen.
Storage
This scalloped potato dish is excellent straight out of the oven. Just let the dish rest for 5 to 10 minutes to thicken up bit before slicing and serving.
It’s also great for leftovers. You can store them in an airtight contaienr in the fridge for up to 4 days. Warm the chilled casserole in a 350°F oven or in the microwave in 1-minute increments.
Substitutions& Variations
- Gluten-free: Thicken the vegan scalloped potatoes with cornstarch instead of flour. To do so, simmer all the sauce ingredients together (except for the flour). In a small bowl, whisk together 1/4 cup of cold water and 1/4 cup of cornstarch. Whisk this mixture into the simmering sauce. Remove the sauce from heat when thickened.
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Vegan Scalloped Potatoes
Ingredients
- 5 medium russet potatoes about 800 grams or 5-6 cups, sliced.
- 3 cups non-dairy milk, plain unsweetened
- ¼ cup all-purpose flour
- ⅓ cup nutritional yeast
- 1 teaspoon vegetable bouillon or cube – optional but adds flavor and salt
- 1½ teaspoon garlic powder
- 1½ teaspoon onion powder
- 1 teaspoon dried thyme leaves
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- pinch of cayenne optional for a spicy kick
- salt to taste
Instructions
- Peel and thinly slice the potatoes. I use a mandoline slicer with a 2.5mm blade.
- Submerge your potato slices in a bowl of cold water to prevent oxidation.
- Preheat the oven to 425°F.
- In a medium pot, whisk together the non-dairy milk, flour, nutritional yeast, vegetable bouillon, garlic powder, onion powder, thyme, paprika, pepper, and cayenne.
- Bring the sauce mixture to a simmer on medium heat.
- Reduce heat to medium-low and let simmer for 5 minutes, whisking frequently. Taste test: Does it need more salt?
- 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 before serving. The sauce will thicken a bit more as it sits.
Video
Notes
- This recipe was updated December 2020. For those who loved it, the previous version called for 2 cups of vegan milk and 1 cup of vegetable stock. It also called for cornstarch as a thickener. To use cornstarch, simmer all sauce ingredients together (except for the flour). In a small bowl, whisk together 1/4 cup of cold water and 1/4 cup cornstarch. Whisk into the simmering sauce. Remove from heat when thickened. Everything else in the recipe is basically the same.
Loved them! So did hubby!
Made this last night and it was really good. I added a bit of Daiya cheese to up the cheesy factor. Thanks for this recipe.
Hi! I don’t see how many potatoes to use?
It’s hard to say because all potatoes vary in size. But typically about 5-6 medium potatoes.
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.
I don’t see how many portions is this recipe. Any idea?
This will serve about 6 as a side dish.
Made these last night and they were amazing! Definitely going to be made again
I was looking for an oil free, vegan way to do potatoes for holidays. GREAT RECIPE! I used Yukon Gold potatoes.
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?
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.
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.
Oh what a great idea to use the vitamix! I’ll try that next time too! Thanks for the insight!
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!
I have made it with soy milk and it turns out great.
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!
Your take on it sounds so delicious and comforting! Thank you for sharing!
I love this and have it once a week. Even my non-vegan family and friends love it too. THANK YOU
Can I make this ahead of time and reheat?
Or at least make most ahead of time?
Thank you
Made these and they are great! My omnii dad loved them! Think this would work with frozen hashbrowns in a crockpot?
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!
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!!
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 :/
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
This looks excellent but you don’t say what type of potatoes you use. Are russets better than yellow ones? Does it matter?
I always use red potatoes because I prefer the texture. I don’t think it matters that much.
Thanks!
Thanks for this wonderful recipe, it was so delicious! Real comfort food,my family loved it too!!
Can this be made ahead and reheated? Thanks.
Delicious!
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!
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.
Awesome! Thank you for leaving a review.
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!
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!
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. 🙂