Vegan Scalloped Potatoes

November 9, 2019
Article by Vegan Richa

You have to try My Creamy Vegan Scalloped Potatoes Recipe! No Dairy, No Nuts, No nutritional Yeast! Can be gluten-free and Soy-free. Jump to Recipe

Lets make these Classic Scalloped Potatoes to add to the Thanksgiving menu!

These Scalloped potatoes are Easy, use just a few ingredients, don’t need nutritional yeast for the cheesyness, have no nuts and are creamy, cheesy and all things delicious. Use herbs of choice for variation. Use a combination of veggies such as cauliflower with the potato. Top with a breadcrumb topping. Many options!

Ingredients for scalloped potatoes in bowls

Ingredients for Vegan Scalloped Potatoes

  • oil to saute. to make without oil, saute the onion in broth. Dry toast the flour for a few mins before using in the sauce.
  • Flavor ingredients: onion, garlic, salt, pepper, onion powder, herbs, zest of half a lemon, miso, mustard
  • flour – all purpose. Use a mix of rice flour and tapioca starch for gluten-free
  • unsweetened non dairy milk to make the creamy sauce. Use light coconut milk, unsweetened almond milk, cashew milk, oat milk or soy milk
  • thinly sliced yukon gold potatoes

How to make Vegan Scalloped Potatoes with Step Pictures

Heat a saucepan over medium heat. Add oil and let it heat up. Add onion and garlic and cook for 2 mins. Add the flour and herbs, 1/4 tsp black pepper and salt and mix in. Cook for half a minute, add in the lime zest, miso and mustard and mix in and cook for another few seconds.

onion and garlic in a black saucepan

onion and flour in a clack saucepan

Add in half cup of the milk and mix in, add in the another half cup and mix in so that there are no lumps. add in the rest of the non dairy milk and mix in and bring to a boil. Cook for 3 mins then take off heat. Carefully taste and adjust salt and flavor. Mixture will be just slightly thick but will continue to thicken on cooling.

Scalloped potato creamy sauce mixture in a saucepan

Peel and slice the potatoes. I do this while or after cooking the cream sauce, so the potatoes don’t brown.

Grease a baking dish or cast iron pan and arrange the slices in an overlapping fashion. You can also place layer of non overlapping potatoes and repeat until finished. You want less than 3 layers for even cooking and crispy topping.

Pour all of the sauce over the potatoes. It will look like a lot.

sliced potatoes in a cast iron skillet

Bake for 1 hour at 350 deg F . Broil for a minute to brown.

Garnish with the remaining black pepper and some fresh herbs such as chives. If you are like me you would also sprinkle some reed pepper flakes and maldon sea salt. done!

sliced potatoes drizzled with creamy cheesy sauce in a cast iron skillet

Can I make this Gluten-free?

To make this gluten-free use 1.5 tbsp rice flour and 1.5 tbsp starch such as tapioca starch and a thicker non dairy milk such as soy milk or cashew milk or thick oat milk

Can I make this without Oil

Dry toast the flour on a skillet over medium heat for 4 to 5 mins, stirring occasionally and set aside.

Saute the onion and garlic in 2 tbsp broth in step 1 until translucent and proceed. Add the flour after mixing in the herbs, miso and mustard. Add half cup non dairy milk and proceed with the rest of the recipe

Scalloped potatotes in a Cast iron skillet ready to bake

More Thanksgiving Sides

Vegan Scalloped Potatoes in a cast iron skillet on wood board

Vegan Scalloped Potatoes

You have to try My Creamy Vegan Scalloped Potatoes Recipe! No Dairy, No Nuts, No nutritional Yeast! Can be gluten-free and Soy-free.

Prep Time10 mins

Cook Time1 hr 2 mins

Total Time1 hr 12 mins

Course: Side

Cuisine: American

Servings: 4 side servings

Calories: 128.85kcal

Author: Vegan Richa

Ingredients

  • 2 tsp olive oil (see note for oil-free)
  • 1/4 cup (40 g) finely chopped onion
  • 3 cloves of garlic , finely chopped,
  • 3 tbsp flour (all purpose), See note for gluten-free
  • 1/2 to 3/4 tsp salt
  • 1/2 tsp freshly ground black pepper ,divided
  • 1/4 tsp onion powder
  • zest of 1/4 or 1/2 a lemon (depends on size of lemon and your preference of flavor)
  • 1 tsp dried herbs (I use rosemary and thyme)
  • 1/2 tsp miso (use chickpea miso for soyfree), optional
  • 1 tsp stoneground mustard or 1/2 tsp ground mustard
  • 2 cups (473.18 ml) non dairy milk at room temp , such as light coconut milk, unsweetened almond milk, cashew milk, oat milk or soy milk
  • 2 large or 3 medium yukon gold potaoes

Instructions

  • Heat a saucepan over medium heat. Add oil and let it heat up a bit. Add onion and garlic and cook for 2 mins. Add the flour and herbs, 1/4 tsp black pepper and salt and mix in. Cook for half a minute, add in the lime zest, miso and mustard and mix in and cook for another few seconds.

  • Add in half cup of the milk and mix in, add in the another half cup and mix in so that there are no lumps. Add in the rest of the non dairy milk and mix in and bring to a boil. Cook for 3 mins then take off heat. Carefully taste and adjust salt and flavor. Mixture will be not be very thick but will continue to thicken on cooling.

  • Peel and slice the potatoes. I do this while or after cooking the cream sauce, so the potatoes don’t brown. (If slicing before hand, then store in a bowl of cold water until ready to bake. Then drain, lightly pat with a paper towel and move to the next step.)

  • Grease a baking dish or cast iron pan and arrange the slices in an overlapping fashion. You can also place a layer of non-overlapping potatoes, then place over this layer and repeat until finished. You want less than 3 layers for even cooking and crispy topping.

  • Pour all of the sauce over the potatoes. It will look like a lot.

  • Bake for 1 hour at 350 deg F (176 C) . Broil for a minute to brown the top if needed.

  • Garnish with the remaining black pepper and some fresh herbs such as chives. If you are like me you would also sprinkle some red pepper flakes and maldon sea salt and serve.

Notes

Gluten-free: Use 1.5 tbsp rice flour and 1.5 tbsp starch such as tapioca starch and a thicker non dairy milk such as soy milk or cashew milk or thick oat milk Oil-free: Dry toast the flour on a skillet over medium heat for 4 to 5 mins, stirring occasionally and set aside. Saute the onion and garlic in 2 tbsp broth in step 1 until translucent and proceed. Add the flour after mixing in the herbs, miso and mustard. Add half cup non dairy milk and proceed with the rest of the recipe(step 2 onwards)   Nutrition is for 1 serve

Nutrition

Nutrition Facts

Vegan Scalloped Potatoes

Amount Per Serving

Calories 128.85 Calories from Fat 34

% Daily Value*

Fat 3.81g6%

Saturated Fat 0.34g2%

Sodium 382.2mg17%

Potassium 463.47mg13%

Carbohydrates 20.41g7%

Fiber 3.52g15%

Sugar 0.66g1%

Protein 4.4g9%

Vitamin C 13.58mg16%

Calcium 190.75mg19%

Iron 4.02mg22%

* Percent Daily Values are based on a 2000 calorie diet.

 

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