• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Serene Trail
  • All Recipes
  • Categories
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Categories
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Sides

    Vegan Scalloped Potatoes

    Published: Mar 29, 2022 by Bonnie · Modified: Oct 31, 2022 · This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    103 shares
    Jump to Recipe

    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!

    Cheesy baked scalloped potatoes.

    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.

    One serving of scalloped potatoes.

    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

    • Dairy-free
    • Hearty & comforting
    • Cheesy, buttery, creamy
    • Comes together so easily
    • Goes with so many dishes

    Ingredient Notes and Substitutions

    Labeled ingredients for scalloped potatoes.

    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 roux, or 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.

    Serving scalloped potatoes.

    How to Make Vegan Scalloped Potatoes

    Here are some quick visual steps. The full recipe with exact measurements can be found within the recipe card below.

    Preheat the oven to 400°F and grease a medium or large casserole 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 to medium heat. Melt the vegan butter in it and then add the onions. Cook them for about 5 minutes or 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.

    Process steps for cheesy scalloped potatoes.

    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 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.

    Cheesy scalloped potato sauce.

    Cover the dish and bake it in the oven for 40 minutes. Then, remove the cover and cook them for another 20 minutes. Remove them once they've reached 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 such as thyme or parsley 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.
    Baked scalloped potatoes.

    Frequently Asked Questions

    Can you make scalloped potatoes ahead of time?

    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 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.

    How to freeze scalloped potatoes?

    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.

    How to reheat scalloped potatoes?

    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.

    A plate of cheesy scalloped potatoes.

    More Comforting Vegan Recipes 

    • Ravioli 
    • Casserole
    • Gnocchi Soup
    • Fettuccine Alfredo

    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!

    Pinterest pin of vegan scalloped potatoes.
    Scalloped potatoes pinterest pin.
    Close up image of cheesy vegan scalloped potatoes.

    Vegan Scalloped Potatoes

    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!
    5 from 4 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 15 hours 15 minutes
    Servings: 6
    Calories: 345kcal

    Ingredients

    • 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 plant 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)

    Instructions

    • 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 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!

    Video

    Nutrition

    Calories: 345kcal | Carbohydrates: 52.2g | Protein: 12.6g | Fat: 8.4g | Saturated Fat: 2g | Sodium: 467mg | Potassium: 802mg | Fiber: 5.5g | Sugar: 10.9g | Calcium: 248mg | Iron: 2mg

    The nutrition information is estimated and can vary depending on brands and measurements used.

    Did you try this recipe? I would love to see it!Tag @serene.trail on Instagram!

    You Will Also Love

    • Vegan Gnocchi Soup
    • Vegan Fettuccine Alfredo
    • Vegan Ravioli
    • Vegan Casserole with Rice
    « Vegan Egg Roll In A Bowl
    Vegan Cream Cheese Wontons »

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    about Bonnie

    Hi, I'm Bonnie! I'm so happy you've stopped by Serene Trail! You'll find delicious recipes and great vegan lifestyle tips here. My hope is to share ways to make your vegan journey peaceful and uncomplicated.

    More about me →

    Featured Posts

    • Tofu Quinoa Bowl
    • Vegan Enchilada Soup
    • Sriracha Mayo (Vegan)
    • Vegan Zucchini Banana Bread

    Footer

    ↑ back to top

    Privacy Policy

    About Me

    Contact

    Copyright © 2023 Serene Trail | Simple Vegan Life | Bonnie Conner