Ultra-Creamy Vegan Scalloped Potatoes
These vegan scalloped potatoes are rich, creamy, and oozing with cheesy flavor! Thinly sliced potatoes are layered with a velvety cream sauce and shredded vegan cheese and baked until golden brown and bubbly.
Equipment
- Chef's knife
- Cutting board
- 9x9 baking pan
- Saucepan
Ingredients
- 2 ½ pounds white potatoes (washed)
- ¼ cup vegan butter
- ½ large white or yellow onion (diced)
- 4 cloves garlic (minced)
- ¼ cup all-purpose flour
- 1 ½ cups soy milk
- 1 cup vegetable broth
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon pepper (plus more to taste)
- 1 cup shredded vegan cheddar cheese
For serving optional
- Fresh herbs (parsley, chives, dill, etc.)
Instructions
- Preheat the oven to 400°F and grease a 9x9 baking pan with vegan butter.
- With a mandolin or sharp knife, slice the potatoes into very thin rounds. Transfer the slices into a large mixing bowl and cover the top with a damp paper towel.
Cream sauce
- In a wide saucepan, melt the butter over medium heat. Add the diced onions and sauté for 4-5 minutes until translucent. Add the garlic and cook for another minute.
- Sprinkle the flour over top, then stir the mixture for another 1-2 minutes until the flour is fully incorporated and smooth.
- Reduce the heat to medium-low, then slowly pour in the soy milk while whisking constantly. Repeat the same process for the vegetable broth.
- Bring the mixture to a simmer for 6-7 minutes until it’s slightly thickened. Season the sauce with salt and pepper, adding more as you see fit.
Assembly
- Add a layer of potato slices to the bottom of the baking pan, then top them with about a third of the sauce, spreading it evenly across the whole layer.
- Add another layer, then more sauce. Repeat the layering one more time until the potatoes and cream sauce are gone. Sprinkle shredded vegan cheese on top.
- Cover the top of the scalloped potatoes with foil and bake for 45 minutes, then remove the foil and bake for another 15 minutes. You can also broil the dish at the end to brown the cheese more.
- Let your vegan scalloped potatoes cool for 5-10 minutes, then slice and garnish with fresh herbs like parsley or chives. Happy eating!
Video
Notes
- Even slices: Ensure the potatoes are cut to an even size for uniform cooking. If you have one on hand, use a mandoline to get the job done faster!
- Make a roux: The roux (vegan butter and flour) creates the foundation for a thick and delicious sauce. Don’t skip this step!
- Layering: Ensure each potato layer is evenly coated with the cream sauce before starting the next layer.
- Seasoning: Season the potatoes with salt and pepper between layers for a more flavorful vegan scalloped potatoes recipe.
- Cheese choice: Opt for a vegan cheese that melts well. These are the 5 vegan cheeses that melt like real cheese, according to Vegan Foundry.
- Bake with foil: Initially covering the dish with foil creates steam, helping the potatoes cook faster.
- Resting time: Let the dish sit for a few minutes after baking so it has time to set.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 253.1kcal | Carbohydrates: 38.6g | Protein: 5.8g | Fat: 8.5g | Saturated Fat: 2.3g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 621.5mg | Potassium: 794.7mg | Fiber: 4.7g | Sugar: 2.1g | Vitamin A: 431IU | Vitamin C: 34.5mg | Calcium: 92.5mg | Iron: 2mg
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