These comforting vegan scalloped potatoes are full of robust flavor and a hearty bite! They are creamy and tender on the inside and perfectly crispy on top. Cheesy, buttery, potato layers, with onions and garlic… yes please!
These scalloped potatoes are the quickest, easiest, and best you’ll ever make! My family absolutely loves these savory potatoes and I hope yours does too!
They are comforting, great for any time of the year, and go with just about anything. Bake them for Easter, Thanksgiving, Christmas, or whenever you want!
Actually, this potato bake is really a combination of scalloped potatoes and potatoes au gratin. Although both dishes involve sliced potatoes, there is a difference between the two which gave me a hard time when it came to naming this dish of deliciousness.
Scalloped potatoes are flooded with a creamy sauce while potatoes au gratin have shredded cheese between layers of potatoes.
I decided to create the best cheesy vegan scalloped potatoes by blending both methods! Layers of potatoes are topped with a cheesy, creamy, flavorful sauce and then baked to perfection.
Reasons To Love This Potato Side Dish
- Hearty & comforting
- Cheesy, buttery, creamy
- Comes together so easily
- Goes with so many dishes
Ingredient Notes and Substitutions
Vegan Butter - I use salted vegan butter, but you can use unsalted to reduce the sodium if you'd like.
Onion - Sweet onion goes so well with these cheesy potatoes; however, white onions or yellow can work too.
Garlic - Freshly minced garlic is best but powdered can be used in a pinch.
Flour - All-purpose flour teams up with the butter to create a thick base for the cheese sauce. Gluten-free flour can be used instead.
Plant Milk - Any type of full-fat plant-based is great to use. Just make sure it isn’t sweetened or flavored.
Vegetable Broth - Use low sodium veggie broth or you can stir in some Better than Bouillon into water.
Nutritional Yeast - For an ultimate cheesy flavor and healthy add-in, I include nutritional yeast with these potatoes. Also referred to as “nooch,” it is an excellent source of protein, fiber, and B vitamins.
Seasoning - Salt and pepper help enhance all the flavors in this recipe. They are used within the sauce along with paprika for a smoky flavor. Feel free to adjust the amounts according to your preference.
Vegan Cheese - Your favorite brand of vegan cheddar works here. I really like the Violife brand, but Daiya, Follow Your Heart, and Trader Joe’s are good too.
Potatoes - I prefer to use Yukon Gold potatoes because of their buttery and strong texture but russet would work as well.
How to Make Vegan Scalloped Potatoes
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Preheat the oven to 400°F and grease a medium or large casserole dish. Dice the onions and mince the garlic. No need to peel the potatoes unless you want to.
Heat a large skillet to medium heat. Melt the vegan butter in it and then add the onions. Cook them until they're soft and caramelized. Add the garlic and let it sauté for another minute until it becomes fragrant.
Sprinkle in the flour a little at a time. Continue to stir as the flour coats the onions and garlic.
Pour the plant milk into the pan. Stir continuously as the sauce cooks and thickens.
Stir in the vegetable broth. After a couple of minutes, it will return to a thick consistency.
Add the nutritional yeast, seasoning, and half a cup of vegan cheddar. Stir occasionally as it cooks for another 2 minutes. It's okay if the vegan cheese hasn't fully melted yet as it will spend more time in the oven later.
While the sauce is cooking, slice the potatoes at a thickness of about ¼ to ⅛ of an inch. Using a mandoline slicer will help speed this up and ensure uniformity in thickness.
Assemble the potato slices at an angle in the dish. You can also lay them flat if you prefer. Pour the cheese sauce over them and then top them with the remaining vegan cheddar.
Cover the dish and bake it for about 40 minutes. Then, remove the cover and cook them for another 20 minutes. Remove them once the top is a golden brown color. You’ll know they’re ready when the cheese sauce is bubbling, the cheese on top has melted, and the potatoes are tender.
Let the scalloped potatoes cool for 5-10 minutes. Garnish them with fresh herbs and enjoy!
Recipe Variation Ideas
- Add fresh or pickled jalapeños for a spicy bite.
- Sprinkle in some cayenne for some smoky heat.
- Make it cheesier with vegan parmesan sprinkled on top.
- Add vegan ham or vegan sausage within the potato layers.
- Top the dish with fresh scallions, chives, or breadcrumbs for extra crunch.
Frequently Asked Questions
Yes! Prepare the scalloped potatoes and place them in an oven-safe dish, but do not bake them. Cover the dish and store it in the refrigerator for 3 days or in the freezer for 2 months. When ready, thaw the frozen scalloped potatoes in the refrigerator a day ahead of time (if frozen). Bring the scalloped potatoes close to room temperature by placing them on the counter for 1 hour. Bake it in the oven at 350°F for 50-60 minutes or until the potatoes are fork-tender. Another option is to mostly or fully bake the potatoes, then reheat them in the oven before serving.
Freeze scalloped potatoes either before baking them or after. Make sure they have cooled down and are covered tightly. Freeze individual servings of the scalloped potatoes or the entire dish. Some discoloration may occur on exposed potato slices that are not covered with cheese sauce. The scalloped potatoes are good in the freezer for 2 months.
If frozen, move the scalloped potatoes to the refrigerator to thaw a day or two before. Or you can poke holes into the frozen potatoes, place them in the microwave, and use the defrost option. Reheat single servings of refrigerated scalloped potatoes in the microwave (covered) at 1-minute intervals until heated through. Another option is to reheat them in the oven on the middle rack at 325°F for 20-30 minutes or until heated through. Keep the dish covered while heating the potatoes to maintain their moisture. Add a teaspoon or two of oat milk if they look dry. I don’t suggest you bake the potatoes right from the freezer as that can cause a crack in your dish and take a very long time.
More Comforting Vegan Recipes
I hope you love this recipe! Please consider leaving a star rating and comment below. You can get my latest recipes sent directly to your inbox. Click here to subscribe to my email list!
Vegan Scalloped Potatoes
- 3 tablespoons vegan butter, + more for greasing the dish
- ½ medium sweet onion, diced
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups plantbased milk
- 1 cup vegetable broth, or vegan bouillon + water
- 1 cup vegan cheddar cheese, divided
- ¼ cup nutritional yeast
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon paprika
- 3 pounds yukon gold potatoes (5-6 medium potatoes or 6 cups when sliced)
- garnish with fresh herbs such as thyme or parsley, (optional)
- Preheat the oven to 400°F and grease a medium dish (8x8 or 1.5 quart, or larger). Dice the onions and mince the garlic. No need to peel the potatoes unless you want to.
- Heat a large skillet over medium heat. Melt the vegan butter in it and add the onions. Cook them for 5 minutes or until they're caramelized. Add the garlic and let it sauté for about a minute until it becomes fragrant.
- Sprinkle in the flour a little at a time. Stir as the flour coats the onions and garlic. Pour the plant milk in and stir as the sauce thickens. Stir in the vegetable broth. After a couple of minutes, it will return to a thick consistency.
- Add the nutritional yeast, salt, pepper, paprika, and half a cup of vegan cheddar. Stir occasionally as it cooks for another 2 minutes. It's okay if the cheese hasn't fully melted yet as it will spend more time in the oven.
- Slice the potatoes at a thickness of ¼ to ⅛ of an inch. Using a mandoline slicer will help speed this up and ensure uniformity in thickness.
- Assemble the slices at an angle in the dish. You can also lay them flat if you prefer. Pour the cheese sauce over them and top them with the remaining cheddar.
- Cover the dish and bake it for 40 minutes. Remove the lid and cook them for another 20 minutes. You’ll know they’re done when the cheese sauce is bubbling, the cheese on top has melted, and the potatoes are tender.
- Let the scalloped potatoes cool for 5-10 minutes. Garnish them with fresh herbs such as thyme or parsley and enjoy!
The nutrition information is estimated and can vary depending on brands and measurements used.
This was an absolute knockout! I used Silk "Nextmilk", and nobody would have known it was vegan. The two meat-eaters who were at dinner with me loved it. I will definitely make it again.
Hi Maurice! I'm so happy to hear that everyone loved the scalloped potatoes!!