Vegan Scalloped Potatoes

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These potatoes are full of robust flavor and a hearty bite! This quick version is so easy and makes creamy, tender potatoes on the inside with a crispy top.

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Cheesy, buttery, potato layers, with onions and garlic… yes please!

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Preheat the oven to 350°F. Grease a large oven-safe dish. Slice onions and mince garlic.

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Thinly slice the potatoes to about ¼ inch thick.

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Boil the potatoes in a large pot until they're just starting to soften but not mushy  (5 minutes).  Gently drain them.

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Add vegan butter to a large skillet that's heated to medium-high. Cook the garlic in the butter until fragrant. Add flour to the pan, stirring as you do.

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Continue to stir until all of the flour has dissolved. Stir in the plant milk a little at a time as it thickens. Add half of the vegan cheddar, stirring till it melts.

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Remove the pan from the heat. Stir in nutritional yeast, salt, and pepper.

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Place a third of the potatoes in a layer at the bottom of the dish.

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Top them with a third of the cheese sauce and half of the onions. Repeat this step to make a second layer.

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For the third layer, add the last of the potatoes and the rest of the cheese sauce. Top them with the rest of the vegan cheddar, vegan parmesan, and a light dusting of paprika.

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Bake the potatoes uncovered for 35-45 minutes. They are done when the sauce is bubbling, the cheese on top has melted, and the potatoes are fork tender.

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Let them cool down for about 10 minutes and garnish with fresh parsley. Click below for the full recipe!

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