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

Classic Easy Vegan Scalloped Potatoes

This recipe features thinly sliced potatoes baked in a rich and creamy plant-based sauce, creating a comforting and flavorful side dish suitable for any meal.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Russet or Yukon Gold potatoes
  • 2 cups unsweetened, unflavored almond or cashew milk
  • 1/4 cup melted, unsalted vegan butter
  • 1/4 cup all-purpose flour or gluten-free 1:1 baking flour
  • 1/4 cup nutritional yeast
  • 2-3 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste

Equipment

  • Mandoline slicer or sharp knife
  • Medium saucepan
  • Whisk
  • 9x13 inch baking dish
  • Aluminum foil

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Wash, peel, and thinly slice the potatoes using a mandoline or sharp knife, then set them aside.
Making the Cream Sauce
  1. In a medium saucepan, melt the vegan butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant, then whisk in the flour and cook for another 1-2 minutes to create a roux.
  2. Gradually whisk in the plant-based milk until smooth and free of lumps. Bring the mixture to a gentle simmer, stirring frequently until it thickens.
  3. Remove the saucepan from heat and stir in the nutritional yeast, onion powder, smoked paprika, salt, and black pepper. Taste the sauce and adjust seasonings as needed.
Assembling and Baking
  1. Lightly grease a 9x13 inch baking dish. Arrange one-third of the sliced potatoes in an overlapping layer, then evenly pour one-third of the cream sauce over them.
  2. Repeat the layering process two more times, ensuring the final layer is a covering of the cream sauce.
  3. Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
  4. Remove the foil and continue baking for 20-30 minutes, or until the potatoes are fork-tender and the top is golden brown and bubbly. For an extra crispy top, broil for the final 2-3 minutes, watching carefully.
  5. Let the scalloped potatoes cool for 10-15 minutes before serving.

Notes

For best results, slice potatoes as uniformly thin as possible to ensure even cooking. Nutritional yeast provides a cheesy flavor without dairy, crucial for vegan dishes. Adjust pepper and salt according to your preference and dietary needs.