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Vegan Scalloped Potatoes

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!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 356kcal


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)


  • 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.



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.

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.
Please, read the info above about the GF options, how to store, and add-in ideas.


Calories: 356kcal | Carbohydrates: 63g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 139mg | Potassium: 1082mg | Fiber: 7g | Sugar: 12g | Vitamin A: 429IU | Vitamin C: 46mg | Calcium: 207mg | Iron: 4mg