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.
