The golden aroma of baking potatoes, mingling with a hint of garlic and a rich, creamy sauce, always transports me straight back to my childhood kitchen. But for those of us embracing a plant-based lifestyle, that classic comfort often felt out of reach—until now. These Easy Vegan Scalloped Potatoes aren’t just a dairy-free alternative; they’re a revelation. They deliver all the velvety texture and savory depth you crave, proving that plant-based doesn’t mean sacrificing flavor or homestyle goodness.
Why You’ll Love This Dish
There’s something undeniably magical about thinly sliced potatoes baked in a luscious sauce until tender and golden. But what makes this vegan version truly special? First off, it’s incredibly straightforward. We’re talking five simple steps from pantry to plate, making it perfect for a busy weeknight when you still want something hearty and satisfying. It’s also budget-friendly, relying on staple ingredients you likely already have.
This recipe is a true crowd-pleaser, appealing to vegans and non-vegans alike, making it a fantastic dish for holiday gatherings or family dinners. Its creamy texture and rich flavor provide that ultimate comfort food experience, without any dairy, making it a fantastic option for those with lactose intolerance or simply looking for healthier alternatives.
> “I was skeptical about vegan scalloped potatoes, but this recipe is a game-changer! Creamy, flavorful, and incredibly easy. My whole family devoured them!” – A Happy Home Cook
Preparing Easy Vegan Scalloped Potatoes
Before you dive into the delicious details, let’s get a bird’s-eye view of how these incredible vegan scalloped potatoes come together. You’ll start by thinly slicing your potatoes – consistency here is key for even cooking. Next, you’ll whisk up a simple, yet incredibly flavorful, plant-based cream sauce right in a saucepan. Then, it’s all about layering those potato slices with that rich sauce in your baking dish. A trip to the oven transforms humble ingredients into a golden, bubbling masterpiece. Finally, a little broiling at the end gives you that irresistible crispy top. Simple, right?
What You’ll Need
To whip up these delightful spuds, gather these essential items:
- Potatoes: About 2 lbs Russet or Yukon Gold potatoes are ideal. Their starchiness helps thicken the sauce and they hold their shape beautifully.
- Plant-based Milk: 2 cups unsweetened, unflavored almond or cashew milk works wonderfully for the creamy base. Avoid oat milk with a strong oat flavor, as it can alter the taste.
- Vegan Butter: 1/4 cup melted, unsalted vegan butter for sautéing and richness.
- All-Purpose Flour: 1/4 cup, to help thicken the sauce. Gluten-free 1:1 baking flour can also be used.
- Nutritional Yeast: 1/4 cup, for a cheesy, umami flavor without any dairy. Don’t skip this!
- Garlic: 2-3 cloves, minced, for aromatic depth.
- Onion Powder: 1 teaspoon, enhancing the savory profile.
- Smoked Paprika: 1/2 teaspoon, for a subtle smoky warmth.
- Salt & Black Pepper: To taste, for seasoning throughout.
Directions to Follow
Let’s get cooking! Follow these clear steps for perfect Easy Vegan Scalloped Potatoes:
- Prep the Potatoes: Preheat your oven to 375°F (190°C). Wash and peel the potatoes, then slice them very thinly (about 1/8 inch thick) using a mandoline slicer or a sharp knife. This is crucial for even cooking! Set aside.
- Make the Vegan Cream Sauce: In a medium saucepan over medium heat, melt the vegan butter. Add the minced garlic and cook for about 1 minute until fragrant. Whisk in the flour and cook for another 1-2 minutes, stirring constantly, to create a roux.
- Build the Sauce: Gradually whisk in the plant-based milk, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring frequently, until it thickens. Remove from heat and stir in the nutritional yeast, onion powder, smoked paprika, salt, and black pepper. Taste and adjust seasonings as needed.
- Layer and Assemble: Lightly grease a 9×13 inch baking dish. Arrange about one-third of the sliced potatoes in a single, slightly overlapping layer at the bottom of the dish. Pour about one-third of the cream sauce evenly over the potatoes. Repeat this layering process two more times, ending with a layer of sauce on top.
- Bake to Perfection: Cover the baking dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for another 20-30 minutes, or until the potatoes are fork-tender and the top is golden brown and bubbly. For an extra crispy top, you can broil for the last 2-3 minutes, watching carefully to prevent burning. Let cool for 10-15 minutes before serving.
Best Ways to Enjoy It
These Easy Vegan Scalloped Potatoes are incredibly versatile! They shine as a comforting side dish for almost any meal. I love serving them alongside a hearty lentil loaf, some perfectly roasted asparagus, or a simple green salad with a zesty vinaigrette. Their creamy richness also makes them a fantastic accompaniment to grilled portobello mushrooms or vegan sausages.
For an extra touch of elegance, garnish with fresh chopped parsley or chives just before serving. You could even add a sprinkle of vegan parmesan for an extra cheesy flourish. Don’t forget, these potatoes are best enjoyed warm, straight from the oven, when the sauce is at its creamiest peak.
Keeping Leftovers Fresh
Should you miraculously have any leftovers (it’s rare, trust me!), they store beautifully. Allow the Easy Vegan Scalloped Potatoes to cool completely before transferring them to an airtight container.
- Refrigeration: Store in the refrigerator for up to 3-4 days.
- Reheating: To reheat, you can use the microwave for individual portions, or cover and bake in the oven at 300°F (150°C) until warmed through for larger quantities. Adding a splash of plant milk before reheating can help restore some of the creaminess.
- Freezing: While possible, freezing scalloped potatoes can sometimes alter their texture, making them a little mushy upon thawing. If you choose to freeze, ensure they are thoroughly cooled, then portion into freezer-safe containers and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Helpful Cooking Tips
Achieving truly spectacular vegan scalloped potatoes is easier than you think with a few insider tricks:
- Mandoline Magic: A mandoline slicer is your best friend here. It ensures all your potato slices are uniformly thin, which means they’ll cook evenly and become perfectly tender at the same time. If using a knife, take your time to slice as consistently as possible.
- Don’t Rush the Roux: When making the sauce, take your time cooking the flour and vegan butter (the roux). This helps cook out the raw flour taste and ensures a smoother, more flavorful sauce base.
- Whisk Away Lumps: When adding the plant-based milk to the roux, pour it in slowly while continuously whisking. This prevents lumps from forming, leading to a silky-smooth sauce.
- Season as You Go: Taste the cream sauce before layering! It’s easier to adjust salt and pepper at this stage than after it’s baked. Remember that potatoes absorb a lot of seasoning, so don’t be afraid to be generous.
- Rest is Best: After baking, let the dish rest for 10-15 minutes before serving. This allows the sauce to set slightly, preventing it from being too runny and making it easier to serve clean portions.
Different Ways to Try It
These Easy Vegan Scalloped Potatoes are fantastic as is, but don’t be afraid to get creative and experiment with these delicious variations:
- Cheesy Boost: For an even more intense cheesy flavor, stir in 1/4 cup of your favorite vegan shredded cheddar or mozzarella into the sauce before layering.
- Herbaceous Heaven: Add a teaspoon of dried herbs like thyme, rosemary, or a mix of Italian herbs to the cream sauce for an aromatic twist. Fresh herbs like finely chopped chives or parsley can also be layered between the potato and sauce for bursts of flavor.
- Spicy Kick: A pinch of cayenne pepper or a dash of hot sauce in the cream sauce will give these potatoes a subtle heat that’s incredibly addictive.
- Veggie Additions: For a more complete meal, consider layering in some thinly sliced onions, sautéed mushrooms, or even a handful of spinach between the potato layers.
- Sweet Potato Swap: While a different flavor profile, thinly sliced sweet potatoes can be used instead of white potatoes for a naturally sweeter, vibrant dish. Adjust baking time as needed, as sweet potatoes tend to cook a bit faster.
Common Questions
Here are some answers to frequently asked questions about these Easy Vegan Scalloped Potatoes:
Can I use different types of potatoes?
Yes, while Russet and Yukon Gold are recommended for their starchiness and ability to hold shape, you can use other waxy potatoes like red bliss or new potatoes. Just be aware that the texture might vary slightly, and cooking time could be different. Avoid very watery potatoes.
What if my sauce is too thin or too thick?
If your sauce seems too thin after simmering, you can make a small slurry of 1 teaspoon flour mixed with 1 tablespoon of cold plant milk, then whisk it into the simmering sauce and cook for another minute until thickened. If it’s too thick, simply whisk in a tablespoon or two more of warm plant milk until you reach your desired consistency.
Can I make this dish ahead of time?
You can definitely prep parts of this dish in advance! You can slice the potatoes and store them in cold water in the refrigerator (to prevent browning) for up to a day. The cream sauce can also be made a day ahead and stored in an airtight container in the fridge; you might need to gently reheat and whisk it before layering. Assembling and baking just before serving will yield the best texture, but you could assemble the entire dish up to 24 hours in advance and keep it covered in the fridge, then bake as directed (you might need to add an extra 10-15 minutes to the baking time if starting from cold).
Classic Easy Vegan Scalloped Potatoes
Equipment
- 9×13-inch baking dish
- mandoline slicer (optional)
- large saucepan
- whisk
- aluminum foil
Ingredients
Main Ingredients
- 2 pounds Russet or Yukon Gold potatoes peeled and thinly sliced (about 1/8-inch thick)
- 1/4 cup vegan butter plant-based margarine or a solid vegan butter alternative
- 1/4 cup all-purpose flour
- 3 cups unsweetened plain plant milk almond, soy, or oat
- 1/2 cup low sodium vegetable broth
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika optional
- 1 teaspoon Dijon mustard
- Salt & black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Peel and thinly slice potatoes to about 1/8-inch thick, ideally using a mandoline for uniformity.
Make the Vegan Cheese Sauce
- Melt vegan butter in a large saucepan over medium heat; whisk in flour for 1-2 minutes until a thick roux forms.
- Gradually whisk in plant milk and vegetable broth until the sauce is smooth and slightly thick.
- Stir in nutritional yeast, garlic powder, onion powder, smoked paprika (if using), and Dijon mustard; season with salt and pepper.
- Bring sauce to a gentle simmer, stirring frequently, until it’s thick enough to coat a spoon, then remove from heat.
Assemble and Bake
- Arrange one-third of the potato slices in the prepared baking dish and pour one-third of the sauce evenly over them.
- Repeat the layering process two more times, finishing with a final layer of sauce.
- Cover the dish tightly with aluminum foil and bake for 45 minutes at 375°F (190°C).
- Remove foil and bake for an additional 20-30 minutes until potatoes are fork-tender and the top is golden brown; broil briefly for an extra crispy top if desired.
- Let the scalloped potatoes rest for 10-15 minutes before serving, then garnish with fresh parsley if desired.