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Vegan Scalloped Potatoes Recipe

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4 from 10 reviews

This vegan scalloped potatoes recipe is the ultimate dairy-free comfort food, perfect for dinner parties and holiday side dishes. Made with tender russet potatoes in a creamy, 'cheesy' sauce using vegan butter, nutritional yeast, and vegan cheddar cheese, this dish is ultra-creamy and rich without any dairy or cashews. The potatoes are thinly sliced and baked until fork-tender, with a golden, bubbling top for the perfect crowd-pleaser.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 6 to 8 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Ingredients

Potatoes

  • 5 large russet potatoes, peeled and thinly sliced (about ¼ inch thick)

Sauce

  • ¼ cup vegan butter
  • ¼ cup all-purpose flour
  • 3 ½ cups plant-based milk, divided
  • ⅓ cup nutritional yeast
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 2 cups vegan cheddar cheese

Instructions

  1. Prepare Potatoes: Wash, peel, and thinly slice the russet potatoes to about ¼ inch thickness. Place the sliced potatoes in a large bowl and cover with cold water to prevent them from browning.
  2. Make Roux: In a medium saucepan over medium-low heat, melt the vegan butter. Add the all-purpose flour and whisk continuously until the mixture thickens and turns lightly golden, about 2-3 minutes.
  3. Add Milk: Slowly pour in 3 cups of the plant-based milk while whisking constantly to create a smooth sauce base.
  4. Season and Thicken Sauce: Stir in nutritional yeast, salt, black pepper, and Italian seasoning. Continue cooking and stirring for 3-5 minutes until the sauce becomes thick and creamy.
  5. Incorporate Vegan Cheese: Add the vegan cheddar cheese to the sauce and stir until fully melted. Remove from heat and set aside.
  6. Prepare Baking Dish: Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  7. Drain Potatoes: Drain and rinse the sliced potatoes in a colander to remove excess starch.
  8. Layer Potatoes and Sauce: Place half of the potatoes evenly in the prepared dish. Pour half of the vegan cheese sauce over them and spread evenly.
  9. Repeat Layers: Add the remaining potatoes and cover with the rest of the vegan cheese sauce. Pour the remaining ½ cup of plant-based milk around the edges of the dish to help thin and moisten the layers.
  10. Bake Covered: Cover the baking dish tightly with foil or a large baking sheet. Bake for 40 to 60 minutes, or until potatoes are fork-tender.
  11. Broil for Finish: Remove the foil and broil the dish for 1-2 minutes, until the top is golden brown and bubbling.
  12. Rest and Serve: Let the scalloped potatoes cool for 10 minutes before slicing. Serve warm and enjoy this creamy vegan classic!

Notes

  • For thin, even potato slices, use a food processor slicing disk or mandoline to ensure uniform thickness.
  • Let the dish rest for 10 minutes after baking to allow flavors to meld and sauce to thicken for easier serving.
  • For a crispier top, broil the scalloped potatoes for a few minutes at the end of baking until golden and bubbly.

Find it online: https://zaracooking.com/vegan-scalloped-potatoes-recipe/