Vegan Scalloped Potatoes
These cheesy Vegan Scalloped Potatoes are full of robust flavor and a hearty bite. They are so creamy and tender on the inside and perfectly crispy on top!
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Bonnie - Serene Trail
Servings: 6
Calories: 345kcal
Ingredients
- 3 tablespoons vegan butter, + more for greasing the dish
- 1/2 medium sweet onion, diced
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups plant based milk, (470ml)
- 1 cup vegetable broth, or vegan bouillon + water, (235ml)
- 1 cup vegan cheddar cheese, divided, (120g)
- 1/4 cup nutritional yeast, (15g)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 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 (200°C) and grease a medium dish (8x8 or 1.5 quart, or larger).
- Heat a large skillet over medium heat. Melt the vegan butter in it and then 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 it 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.
- Slice the potatoes at a thickness of 1/4 to 1/8 of an inch. Using a mandoline slicer will help speed this up and ensure uniformity in thickness. No need to peel the potatoes unless you want to.
- 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 with a fitted lid or foil 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, and the potatoes are tender.
- Let them cool for 5-10 minutes. Garnish them with fresh herbs such as thyme or parsley and enjoy!
Video
Notes
Make Ahead Instructions:
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 2 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.
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 nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.