Vegan Scalloped Potatoes

By Jessica Hylton -

This vegan scalloped potatoes recipe combines a rich, creamy sauce with thinly sliced potatoes for a plant-based spin on the classic side dish. No cashews in the sauce, so you don’t need a blender to make it!

Vegan scalloped potatoes in baking dish with spoon scooping out a serving

Scalloped potatoes are always a hit, whether you make them for a weeknight dinner or a holiday gathering. You get the carb-y goodness of potatoes, a cheesy cream sauce, and the top layer gets brown and crispy in the oven, which is the perfect contrast to the tender layers underneath. My vegan scalloped potatoes have everything you love about the traditional recipe, minus the dairy!

A lot of creamy vegan recipes involve cashews. Now, don’t get me wrong—cashews are pretty magical and I love the way they whip up into a smooth, creamy sauce. But they can be a pain to work with. You have to soak them in advance; if you’re not making a big batch of sauce, it can be hard to blend. And if you don’t have a blender at all? Well, then you’re out of luck because you can’t make a smooth cashew sauce without one! 

For these scalloped potatoes, you’ll make a creamy sauce the same way you would if you were using dairy products—by starting with a roux. There’s no need to fuss with cashews or a blender; simply whisk the ingredients on the stovetop, pour the sauce over the potatoes, and bake to perfection.

Overhead view of vegan scalloped potato ingredients with labels

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

  • Russet potatoes – Starchy potatoes are best for scalloped potatoes, so use Russet or Yukon Gold.
  • Vegan butter – Here’s how to make your own vegan butter.
  • Yellow onions 
  • Sea salt
  • Ground black pepper 
  • Garlic – You can switch things up by using roasted garlic!
  • Flour 
  • Veggie broth – Use store-bought vegetable broth or make your own vegetable broth.
  • Almond milk
  • Nutritional yeast
  • Vegan shredded cheddar cheese – Choose a variety that melts well.
  • Parsley
Overhead view of scalloped potatoes on plate with fork

How to Make Vegan Scalloped Potatoes

Follow the step-by-step instructions and photos below and you can’t go wrong!

Prepare. Preheat your oven to 400Fº and grease an 8×8 baking dish.

Overhead view of potatoes being sliced with mandoline slicer

Slice the potatoes. Use a mandoline slicer or sharp knife to thinly slice the potatoes. Cover the slices with with a damp paper towel or cloth and set aside.

Start the sauce. Melt the butter in a saucepan set over medium heat. Add the onions, black pepper, and sea salt. Sauté the onions for about 5 minutes, or until they’re translucent and softened. Stir in the garlic and cook for about 30 seconds, or until fragrant.

Flour sprinkled over sauteed onions in saucepan

Add the flour. Sprinkle the flour over the onions and stir to coat. Cook for about a minute, or until the flour is golden.

Finish the sauce. Reduce heat to low and slowly pour in the milk, whisking constantly. Whisk in the nutritional yeast, then the broth. Once the nutritional yeast is fully dissolved, let the sauce continue to cook for another 2 minutes, or it’s smooth, creamy, and thick. Remove from heat and cool for a few minutes.

Assemble. Arrange half of the potatoes in the baking dish. Pour half of the sauce over the potatoes, then use a spatula to spread the sauce evenly, making sure the potatoes are all covered. Top with half of the vegan cheese, if using. Repeat with the remaining potatoes, sauce, and cheese.

Bake. Cover the baking dish with foil and bake in the oven for 45 minutes, then uncover and bake for 15 minutes more, or until the potatoes are tender and the edges are slightly crispy. Cool slightly, then garnish with parsley and serve.

Overhead view of scalloped potatoes in baking dish with a serving scooped out

Tips for Success 

Here are some tips and tricks for making perfect scalloped potatoes.

  • Doubling the recipe. If you’re making this dish for a crowd, you can use a 9×13-inch baking pan.
  • Slicing the potatoes. The key to scalloped potatoes is making sure the potatoes are all uniform in size; this matters more than how thick or thin they are. If your potatoes are all different sizes, they’ll finish cooking at different times, which means some will be hard and taste raw, while others will be falling apart. 
  • Amping up the crispiness. If you have a weakness for browned cheese and a crisp topping, you can turn on the broiler for a few minutes at the end of baking.
Vegan scalloped potatoes in white baking dish with serving removed

How to Store Leftovers

Store leftovers tightly covered in the baking dish or transfer them to an airtight storage container. Refrigerate for 2 to 3 days; reheat in the oven at 350ºF or microwave until warmed through.

Can I Freeze This Recipe?

Raw potatoes don’t freeze well, so if you want to freeze scalloped potatoes, you’ll need to do it after baking. Once the dish has cooled completely, wrap it tightly and refrigerate for up to 2 months. Let it thaw in the refrigerator overnight, then bake for 30 to 40 minutes in a 350º oven, or until warmed through.

Serving of scalloped potatoes on white plate with fork

Enjoy friends! If you make this vegan scalloped potatoes recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Vegan scalloped potatoes in baking dish with spoon scooping out a serving

Vegan Scalloped Potatoes

This vegan scalloped potatoes recipe combines a creamy, cheesy sauce with thinly sliced Russet potatoes for a crowd-pleasing side dish. The cheesy sauce is SO easy and made with no cashews and no blender!
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Course Side Dish
Cuisine American
Ingredients
  • 2 lbs russet potatoes washed and peeled

Vegan Cheese Sauce

  • 3 tablespoons vegan butter
  • ½ medium yellow onion sliced, then slices cut in half (or just dice the onions)
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 5 cloves garlic minced
  • 3 tablespoons flour
  • 1 cup vegetable broth
  • 1 cup almond milk or any vegan milk
  • ¼ cup nutritional yeast
  • 1 cup vegan shredded cheddar cheese
  • Chopped parsley for garnish
Instructions

Instructions

  • Preheat your oven to 400°F/200°C. Butter an 8×8 container and set aside. If you’re doubling this recipe, use a 9×13 pan.
  • Using a mandolin or a very sharp knife, slice all of your potatoes into thin round slices. Set aside and cover with a damp paper towel or kitchen cloth.
  • In a pan over medium heat, melt the butter. Add in the onions, black pepper and sea salt. Saute for 5 minutes until the onions are translucent. Add in garlic and cook for about 30 seconds.
  • Sprinkle the flour over the mixture, stirring together until the flour is fully incorporated and smooth, cooking for about 1 minute.
  • Reduce heat to medium low and while whisking/stirring frequently, pour in the milk. Do the same for nutritional yeast, and then the veggie broth, stirring to ensure nothing clumps. Stir until you see the nutritional yeast fully dissolved/ incorporated, about 1-2 minutes. Let the sauce cook for another 2 minutes until everything is smooth and incorporated. Remove from heat and let it cool slightly.
  • In your 8×8 container, arrange half of your potatoes onto the pan. Pour over half of the sauce, and using a spatula, spoon or fork, just move around the pieces a bit to ensure that all of the potatoes are covered in the sauce. Top with ½ cup of vegan cheese (optional).
  • Add on the rest of the potatoes on top, then top with the remaining cheese sauce, and the remaining vegan shredded cheddar cheese. Feel free to add more cheese!
  • Cover the top of the scalloped potatoes with foil. Bake the dish for 45 minutes, then remove the cover and bake for 15 minutes, with the foil cover removed. Feel free to also broil the cheese for a few minutes until bubbly.
  • Let the mix cool slightly, then slice into your scalloped potatoes. I make 9 slices. Garnish with parsley. Serve, and enjoy!
NOTES
Here are some tips and tricks for making perfect scalloped potatoes.
  • Doubling the recipe. If you’re making this dish for a crowd, you can use a 9×13-inch baking pan.
  • Slicing the potatoes. The key to scalloped potatoes is making sure the potatoes are all uniform in size; this matters more than how thick or thin they are. If your potatoes are all different sizes, they’ll finish cooking at different times, which means some will be hard and taste raw, while others will be falling apart. 
  • Amping up the crispiness. If you have a weakness for browned cheese and a crisp topping, you can turn on the broiler for a few minutes at the end of baking.
 
Storage instructions: Store leftovers tightly covered in the baking dish or transfer them to an airtight container. Refrigerate for 2 to 3 days. Reheat in the oven at 350ºF or microwave until warmed through.
Freezing instructions: Once the dish has cooled, wrap it tightly and refrigerate for up to 2 months. Thaw in the refrigerator overnight, then bake for 30 to 40 minutes in a 350º oven.

Nutrition

Calories: 267kcal | Carbohydrates: 41g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 840mg | Potassium: 739mg | Fiber: 4g | Sugar: 3g | Vitamin A: 354IU | Vitamin C: 12mg | Calcium: 97mg | Iron: 2mg
by Jessica

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Recipe Rating




4 comments

  1. Becca says:

    This looks outstanding! Do you have a specific recommendation for vegan cheese brands that work well in this? I’m still working to figure out my favorite brand for saucy things like this. Thanks!

    • Gavin | Jessica in the Kitchen says:

      Hi Becca! Thanks so much! We used Miyokos shredded cheddar cheese. I hope this helps.

  2. Tyra says:

    5 stars
    I made this recipe exactly as it is and it was delicious!! Will absolutely be making this again.

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