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A serving of easy vegan scalloped potatoes in a rustic bowl.

Classic Easy Vegan Scalloped Potatoes

These creamy and comforting vegan scalloped potatoes are a delicious and dairy-free side dish, perfect for any meal. Thinly sliced potatoes are baked in a rich, savory plant-based sauce until golden and tender.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 6 people
Calories 350 kcal

Equipment

  • 9x13-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 9x13-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.

Notes

For best results, slice potatoes as uniformly as possible to ensure even cooking. The resting time is crucial for the sauce to set properly.