Vegan scalloped potatoes are a comforting and indulgent dish that’s perfect for gatherings, holidays, or any time you’re craving a creamy side without the dairy. This plant-based version retains all the rich, velvety texture of traditional scalloped potatoes, thanks to a homemade vegan sauce that uses plant-based milk and vegan butter. The sauce is thickened with a simple roux of flour and vegan butter, and can be further enriched with vegan cheese, making it just as satisfying as its dairy counterpart.
The dish starts with thinly sliced russet potatoes, which bake to perfection in the creamy sauce. The layers of potato absorb the rich flavors of the sauce, creating a soft, melt-in-your-mouth texture. The addition of garlic and onion in the sauce adds depth, while a touch of smoked paprika imparts a subtle smokiness that elevates the dish. For those who want an extra burst of flavor, fresh herbs like thyme or parsley can be sprinkled on top before serving.
What makes vegan scalloped potatoes so appealing is their versatility. They can be made ahead of time, making them a stress-free option for busy weeknights or holiday meals. The dish is not only vegan but also customizable. You can adjust the seasoning to your liking or add other vegetables, like leeks or spinach, to make it your own. Whether served as a side or as a main dish, these vegan scalloped potatoes are sure to please both plant-based eaters and non-vegan guests alike.
Vegan scalloped potatoes
Ingredients:
- 4-5 large russet potatoes, thinly sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/2 cup vegetable broth
- 1/4 cup vegan butter (or olive oil)
- 1/4 cup flour (all-purpose or chickpea flour)
- 1 1/2 cups vegan shredded cheese (optional, for extra creaminess)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional, for a smoky flavor)
- Fresh herbs for garnish (parsley or thyme, optional)
Instructions:
- Preheat oven to 375°F (190°C). Grease a baking dish (about 9×9 inches) with a little vegan butter or cooking spray.
- Prepare the potatoes: Wash and peel the potatoes (if desired), then slice them into thin, even rounds (about 1/8-inch thick). You can use a mandoline for uniform slices.
- Make the sauce: In a medium saucepan, melt the vegan butter over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Add the flour: Sprinkle the flour over the onions and garlic, and cook for 1-2 minutes to make a roux. Stir constantly to avoid burning.
- Add liquids: Gradually pour in the almond milk and vegetable broth while whisking to combine. Stir until the sauce thickens, about 3-4 minutes. If using, stir in the vegan cheese and allow it to melt, making the sauce extra creamy.
- Season: Add the salt, pepper, and smoked paprika (if using). Taste and adjust the seasoning as needed.
- Assemble the dish: Layer the sliced potatoes in the prepared baking dish, slightly overlapping. Pour half of the sauce over the first layer, then repeat with another layer of potatoes and the remaining sauce.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
- Garnish and serve: Remove from the oven and let it sit for a few minutes before serving. Garnish with fresh herbs, if desired.
Enjoy your creamy, vegan scalloped potatoes!
