Thinly sliced potatoes layered up in an easy, creamy, savory sauce and baked until meltingly soft, golden and bubbly! These Vegan Scalloped Potatoes are a simple, classic vegan side that is perfect for your Easter, Thanksgiving, or Christmas dinner!
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If you've been looking for the best Vegan Scalloped Potatoes recipe, look no further. I mean, is there anything not to love about baked golden, bubbly, meltingly soft potatoes in a perfectly seasoned, creamy dreamy sauce?
This classic vegan side dish is simple to make, absolutely delicious, a real crowd-pleaser, and equally appropriate for holiday dinners and fancy dinner parties, as it is for regular family dinners.
Here is what you need at a glance, along with some important ingredient notes:
- Potatoes - I recommend Yukon gold potatoes or red potatoes for this recipe. They have a creamy texture, buttery flavor, and hold their shape well. I don't recommend Russet or Idaho potatoes. They don't hold their shape and don't taste as good in this recipe. If you are in the UK King Edward or Maris Piper potatoes are perfect.
- Dairy-free milk - Any unsweetened and unflavored non-dairy milk such as cashew milk, soy milk, or almond milk. Don't use homemade oat milk. Store-bought oat milk is fine though. Double check the ingredients in the milk you buy because you really don't want to accidentally use one with sugar or vanilla in it.
- Stock - I really like to use Better Than Bouillon No Chicken to make the stock for this recipe but any veggie stock will do.
- All-purpose flour & vegan butter - Unlike a lot of vegan scalloped potato recipes, no cashew nuts are required. This makes it cheaper to make, you don't need a blender, and the finished dish is just as rich and delicious because we are making a classic roux with vegan butter and flour as the base of our creamy sauce instead. If you are gluten-free use gluten-free all purpose flour. In the UK use plain flour.
- Onion, garlic, thyme, bay, salt & pepper - For lots of flavor! It's important to be generous with the salt and pepper because there are a lot of potatoes.
- Nutritional yeast - It's so savory and umami-rich, adding depth and lots of flavor.
- Vegan cheese - This is an optional ingredient in this recipe. The potatoes still turn golden, look good, and taste good without it, but they are over the top good with it. I used Daiya Italian Blend Shreds on the casserole in the pictures and video and it was really tasty and melted perfectly.
How To Make Vegan Scalloped Potatoes
Can't wait to make this delish vegan potato side dish? The full printable recipe is below, but first, let me walk you through the steps to create this ultimate vegan comfort food in your own kitchen with great results (I recommend watching my recipe video if you're more of a visual learner):
1. MAKE THE CREAMY SAUCE - Saute the onions and garlic in the butter, add the flour to make a roux, then the stock, and seasonings. Stir until the sauce is creamy and thickened, then turn off, and set aside.
2. LAYER EVERYTHING UP - Put half the sliced potatoes in the casserole dish. Pour over half of the sauce. Pile on the rest of the potatoes, pour over the remaining sauce, and if using the optional cheese, scatter it over the top.
3. BAKE - Cover the casserole dish for the first half of the baking time (I use an upturned baking sheet but you could use foil), then remove and bake uncovered for the second half. Covering for half the cook time is the trick to perfectly cooked scalloped potatoes because it traps the steam/moisture so the potatoes cook more easily.
4. REST - These scalloped potatoes benefit from a little rest before serving. I recommend 15 to 30 minutes resting time. Don't worry, they stay hot for ages.
Scalloped potatoes are a dish that really benefits from being made ahead. The flavors get better and better with time. I tested making this recipe ahead of time and here's what works best:
- Prep and assemble as per the recipe, then bake the potatoes covered for 55 minutes.
- Remove from the oven, keep the baking dish covered tightly, and allow to cool completely before refrigerating (still covered).
- Remove the potatoes from the fridge for about 30 minutes while you preheat the oven to 350°F, then bake uncovered for about 35 minutes, or until heated through.
Whether being made for a holiday gathering like Easter, Thanksgiving, or Christmas, or a regular family dinner, these vegan scalloped potatoes complement so many main dishes.
I adore them with:
Not to mention the other sides they work so well with like:
Scalloped potato leftovers are amazing! They get even more flavorful. Store leftovers either covered in the dish you cooked them in, or transfer them to another lidded container. Refrigerate for 3 or 4 days. Reheat them gently in the oven or the microwave until piping hot. I recommend keeping them covered while reheating to trap moisture and keep them saucy.
You can make scalloped potatoes with store-bought oat milk but NOT homemade oat milk. If you've ever heated homemade oat milk in a pan you'll know why. It becomes super thick with a custard-like consistency because of the starchy oats. This would make the sauce really unpleasant and gloopy, and ruin the texture of your potatoes. Store-bought oat milk is made differently. Enzymes are used to break down the starch so the milk can be heated just fine.
More Vegan Potato Sides
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Vegan Scalloped PotatoesAuthor:
- 4 tablespoons vegan butter , plus a little more for greasing
- 1 large onion , diced
- 5 cloves garlic , minced finely
- 5 tablespoons all-purpose flour , or GF all purpose flour (plain flour in the UK)
- 1 cup (240 mls) vegetable stock
- 2 cups (480 mls dairy-free milk , unsweetened & unflavored
- 4 tablespoons nutritional yeast
- 1½ teaspoons dried thyme
- 1 bay leaf
- 2 teaspoons fine sea salt
- ¾ teaspoon black pepper
- 4 pounds potatoes (Yukon Gold or red) , sliced about ⅛" thick. Maris piper or King Edward in UK. Don't use russets.
- OPTIONAL 1 cup (a few handfuls) shredded vegan cheese
- Preheat oven to 350˚F (175°C). Grease a 9 x 13-inch baking dish with vegan butter.
- Make the sauce. Melt the vegan butter in a small pan. Add the onion and cook over medium heat for about 5 minutes until fragrant and translucent. Add the garlic and cook for 2 minutes more.
- Add the flour to the pan, and cook for 1 minute stirring frequently.
- Pour the stock in gradually, stirring as you go to work out any lumps. Then add the milk, nutritional yeast, thyme, bay leaf, salt, and pepper.
- Simmer gently over medium heat, stirring or whisking constantly (don't stop or it will get lumpy) until a thick, creamy sauce is formed. It should easily coat the back of a spoon.
- Assemble. Add half of the sliced potatoes to the prepared baking dish. Pour half of the creamy sauce over them. Top with the rest of the potatoes followed by the remaining sauce. Spread it out with the back of a spoon, then if using the optional cheese, sprinkle it all over the top.
- Cover the dish either with foil or an upturned baking sheet, and bake for 45 minutes.
- Uncover and bake again for 40 to 45 minutes or until golden brown, bubbly, and the potatoes are soft when tested with a fork. For an extra golden top broil for a few minutes.
- Remove from the oven and allow to rest for 15 to 30 minutes before serving.