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vegan scalloped potatoes in a white ceramic dish

Vegan Scalloped Potatoes

Author: Melanie McDonald
5 from 3 votes
Thinly sliced potatoes layered up in an easy, creamy, savoury 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!
PREP TIME: 25 minutes
COOK TIME: 1 hour 20 minutes
Resting time 15 minutes
TOTAL TIME: 2 hours
Servings: 8 servings

Ingredients
  

  • 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

INSTRUCTIONS
 

  • 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.

NUTRITION

Serving: 1serving | Calories: 280kcal | Carbohydrates: 49g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 783mg | Potassium: 1150mg | Fiber: 7g | Sugar: 3g | Vitamin A: 472IU | Vitamin C: 47mg | Calcium: 117mg | Iron: 3mg
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