These Vegan Scalloped Potatoes have so much flavor, and are topped with a perfect, golden brown crust. You'll love how deliciously creamy this potato recipe is!
Scalloped potatoes are such a decadent and delicious side dish, especially during special dinners and the holidays. These Vegan Scalloped Potatoes has layers of flavor so that each bite is more tasty than the last. You'll sigh at how yummy these creamy and cheesy flavors are. The potatoes are cooked perfectly to complement the whole dish.
If you're looking for a go-to side dish that's also able to be prepped ahead of time, then this is your recipe. These Vegan Scalloped Potatoes can be made and cooled, then popped in the oven the night you need them. This is perfect for busy nights or when you have guests. The taste, texture, and convenience of this dish can't be beat. Let's see about the ingredients.
Video Tutorial
What you'll need
- Yukon gold potatoes. I prefer these to other types because of their nice creamy texture and buttery flavor. Be sure to slice them uniformly (about ¼-inch thick) so that they will cook evenly.
- Oat Milk. This will make a base for the sauce. I prefer extra creamy oat milk, but other unsweetened plant or nut milks could be used instead.
- Garlic + Onion. The usual suspects. 🙂 They will add sweetness and aroma to the sauce.
- Olive Oil. You can skip oil, if you prefer, and saute the onion in a little bit of veggie broth.
- Flour. This is what will thicken the sauce. We will cook it, before adding the milk, to bring out the rich flavors.
- Mustard. A little mustard adds extra layers of flavor to the sauce. Use your favorite kind.
- Turmeric. This ingredient is optional. It is used to add the color.
- Veggie Broth Paste. Or your favorite seasoning. I usually use no chicken or vegetable broth paste by Better Than Bouillon. You can skip this ingredient and use some salt instead.
- Red Pepper Flakes. Optional. They add a hint of spice to the dish.
How to make Vegan Scalloped Potatoes
1. In a small sauce pan, saute the onions in olive oil over medium heat, for about 5 minutes.
2. Add the garlic and flour, and cook for another 3-4 minutes.
3. Now, add the turmeric, mustard, and veggie broth paste (or salt). Stir everything together nicely.
4. At this point, start adding the oat milk gradually, stirring the entire time. Bring it to a gentle simmer and then turn off the heat.
5. Using an immersion blender (or regular blender), process the sauce until smooth.
6. Peel the potatoes and cut them into ¼-inch thick rounds. Arrange them in a baking dish.
7. Sprinkle the potato slices with salt, and pour the sauce over the potatoes evenly. If desired, sprinkle some red pepper flakes on top.
8. Bake at 375°F for about 1 hour, until the top looks nicely browned and the potatoes are cooked through. Serve.
Add ins and Substitutes
- Substitute sweet potatoes. If you like, you can substitute sweet potatoes for half or all of the Yukon gold potato slices. The added sweetness is delicious.
- Add some greens. You can add vegetables like spinach or kale to the sauce or just layered in with the potatoes. You can also use fresh herbs or even a pesto sauce.
- Add a nutty flavor. You can also grind up nuts like raw cashews or place chopped nuts in this dish for more flavor.
- Add nutmeg. Freshly grated nutmeg adds a lot of aroma and flavor.
Can these Potatoes be Gluten-free?
Yes, you can make Vegan Scalloped Potatoes gluten free. Instead of using all-purpose flour, substitute 1.5 tablespoons of rice flour and 1.5 tablespoons of corn starch or tapioca starch.
Can you Skip the Oil?
If you prefer to prepare these scalloped potatoes without oil, you can. Just toast the dry flour in a skillet over medium heat for 4-5 minutes, stirring occasionally. Then set it aside until you are ready to add it to the onions and garlic.
Can You Make this in Advance?
Yes, you can make Vegan Scalloped Potatoes ahead of time. Just follow the recipe and bake them as normal. Then allow the potatoes to cool down completely. Once they are cool, cover the baking dish with aluminum foil and store it in the refrigerator for up to 3 days. When you are ready to serve them, place the scalloped potatoes in the oven at 350°F for about 30 minutes, until they are hot and delicious. Serve.
This is a great recipe for Vegan Scalloped Potatoes that you are sure to try again and again. They are versatile, convenient, and full of cheesy goodness. The flavors are so yummy, it's actually a little addictive! I'm sure your family will adore these scalloped potatoes as much as mine does.
Other scrumptious recipes to try:
Vegan Scalloped Potatoes
Ingredients
For the Sauce
- 2 tbsp olive oil
- ½ medium onion, peeled and diced
- 3 garlic cloves, peeled and minced
- 3 tbsp. all-purpose flour
- ½ tsp. turmeric powder optional
- 1 tbsp. mustard any kind
- 1 tbsp. vegetable broth paste, or salt (see notes)
- 2 cups extra creamy oat milk or other unsweetened plant or nut milk
For the Potatoes
- 2 lbs. Yukon Gold potatoes
- ½ salt or to taste
- ½ tsp. red pepper flakes or to taste (optional)
Instructions
- In a small sauce pan, saute the onions in olive oil over medium heat, for about 5 minutes.
- Add the garlic and flour, and cook for another 3-4 minutes.
- Now, add the turmeric, mustard, and veggie broth paste (or salt). Stir everything together nicely.
- At this point, start adding the oat milk gradually, stirring the entire time. Bring it to a gentle simmer and then turn off the heat.
- Using an immersion blender (or regular blender), process the sauce until smooth.
- Peel the potatoes and cut them into ¼-inch thick rounds. Arrange them in a baking dish.
- Sprinkle the potato slices with salt, and pour the sauce over the potatoes evenly. If desired, sprinkle some red pepper flakes on top.
- Bake at 375°F for about 1 hour, until the top looks nicely browned and the potatoes are cooked through. Serve.
Notes
Add ins and Substitutes
- Substitute sweet potatoes. If you like, you can substitute sweet potatoes for half or all of the Yukon gold potato slices. The added sweetness is delicious.
- Add some greens. You can add vegetables like spinach or kale to the sauce or just layered in with the potatoes. You can also use fresh herbs or even a pesto sauce.
- Add a nutty flavor. You can also grind up nuts like raw cashews or place chopped nuts in this dish for more flavor.
- Add nutmeg. Freshly grated nutmeg adds a lot of aroma and flavor.
How do you get the sauce in between the potatoes, or don’t you?
Hi Laura! You don't need to do that. The potatoes will cook properly and the dish will be amazing! I hope you'll give it a try!
I just made these. Delicious. I didn’t have extra creamy oatmilk, but regular oatmilk worked fine-still creamy. I added a sprinkle of paprika on the top before baking for a little extra color. I’ll make again and check out your other recipes.
Thank you, Leslie! It means a lot to me!
Thank you Tania! This potato recipe is simply the best potatoes I've ever tried!!
I am glad to hear! Thanks!