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

Vegan Scalloped Potatoes

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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!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Calories 267
Author Jessica Hylton

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

  • Preheat your oven to 400°F/200°C. Butter an 8x8 container and set aside. If you’re doubling this recipe, use a 9x13 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 8x8 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!

Video

Notes

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.

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