Print Recipe
4.58 from 57 votes

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.
Prep Time20 mins
Cook Time45 mins
Servings: 6 sides
Author: Karissa

Ingredients

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.

Video