Vegan scalloped potatoes are a delicious and hearty dish that brings comfort to the table while being entirely plant-based. The layers of thinly sliced potatoes are baked in a creamy, dairy-free sauce that’s rich in flavor, thanks to the addition of nutritional yeast, garlic, and onion. This dish is not only satisfying but also versatile, making it a fantastic option for holidays, family dinners, or any time you’re craving a comforting side dish.
The creaminess of this recipe comes from a simple roux made with plant-based milk and vegetable broth, which is thickened with flour or cornstarch. Nutritional yeast adds a cheesy flavor that mimics traditional scalloped potatoes, while Dijon mustard and a hint of lemon juice enhance the depth of flavor. The topping, made with breadcrumbs and a touch of olive oil, creates a golden, crispy layer that contrasts beautifully with the soft, tender potatoes underneath.
What’s great about vegan scalloped potatoes is how adaptable the recipe can be. You can add fresh herbs like thyme or rosemary for a fragrant twist or include vegetables like spinach or mushrooms for added nutrition. It’s also easy to make this dish gluten-free by using cornstarch and gluten-free breadcrumbs. Whether you’re vegan or just looking to incorporate more plant-based dishes into your meals, this recipe proves that comfort food can be both delicious and nourishing.
vegan scalloped potatoes
Ingredients
For the Potatoes:
- 4–5 medium Yukon Gold or Russet potatoes, thinly sliced (about 1/8-inch thick)
- 2 tbsp olive oil (or vegan butter for extra richness)
- 1 small onion, finely diced
- 2–3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika (optional, for flavor)
For the Creamy Sauce:
- 1 3/4 cups unsweetened plant-based milk (e.g., almond, soy, or oat)
- 1/2 cup vegetable broth
- 1/3 cup nutritional yeast (for cheesy flavor)
- 2 tbsp all-purpose flour (or cornstarch for gluten-free)
- 1 tsp Dijon mustard
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tbsp lemon juice (optional, for tang)
Topping:
- 1/4 cup breadcrumbs (optional, for a crispy topping)
- 1–2 tbsp nutritional yeast
- Drizzle of olive oil
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Prepare the Sauce:
- In a medium saucepan, heat olive oil over medium heat. Add the diced onion and sauté until softened (3–5 minutes). Stir in garlic and cook for another minute.
- Sprinkle in the flour, stirring constantly for about 1–2 minutes until a paste forms. Gradually whisk in plant-based milk and vegetable broth, ensuring no lumps form.
- Add nutritional yeast, Dijon mustard, onion powder, garlic powder, salt, and pepper. Simmer for 5–7 minutes, stirring frequently, until thickened. Stir in lemon juice, if using, and set aside.
- Assemble the Dish:
- Layer half of the sliced potatoes evenly in the prepared baking dish. Pour half of the creamy sauce over the potatoes, spreading it evenly.
- Add the remaining potato slices in another even layer and top with the rest of the sauce.
- Add the Topping (optional):
- In a small bowl, mix breadcrumbs with nutritional yeast. Sprinkle the mixture evenly over the potatoes. Drizzle with olive oil for extra crispness.
- Bake:
- Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the potatoes are tender and the top is golden brown.
- Serve:
- Let the scalloped potatoes cool for about 10 minutes before serving. Enjoy as a comforting vegan side dish!
