Easy Vegan Scalloped Potatoes
User Reviews
4.9
Easy Vegan Scalloped Potatoes
Description
This vegan scalloped potato recipe starts by sautéing minced garlic in olive oil with salt and pepper until lightly golden. Cornstarch is whisked in to form a roux, then almond milk is added gradually to prevent lumps. Vegetable broth is combined next, and the mixture simmers until thickened on low heat. After removing from heat, the sauce is blended with nutmeg, nutritional yeast, additional seasoning, and sometimes smoked paprika to create a creamy, slightly cheesy-flavored sauce without dairy. Thinly sliced Yukon Gold potatoes are layered or arranged in an oven-safe skillet or dish, and the sauce is poured over before baking at 350°F.
The result is a tender, rich potato casserole with a smooth and flavorful vegan cream sauce. The omelet-like cheese flavor comes from nutritional yeast and vegan parmesan. The dish offers a comforting side or main course alternative that avoids dairy and animal products.
The recipe notes estimate nutritional information and clarify the recipe was adapted, emphasizing the oil can be substituted or omitted for variations.
Ingredients
- 2 1/2 Tbsp olive oil if avoiding oil, sub water, or avocado oil
- 4 cloves garlic (minced // 4 cloves yield ~2 Tbsp or 12 g)
- 1/4 tsp sea salt plus more to taste
- 1/4 tsp black pepper plus more to taste
- 2 1/2 Tbsp cornstarch or arrowroot
- 1 1/2 cups almond milk unsweetened plain
- 1/2 cup vegetable broth (or store-bought)
- 1/8 tsp ground nutmeg
- 4-5 Tbsp nutritional yeast
- 2-3 medium potato very thinly sliced, Yukon gold variety
- 1/4 cup vegan parmesan cheese (divided)
- 1/4 tsp paprika (optional)
- parsley optional, fresh
Instructions
- Preheat oven to 350 degrees F (176 C). Heat a large rimmed, oven-safe cast-iron (or metal) skillet over medium heat. We used a 10-inch cast-iron and found it to be perfect for this recipe.
- Once skillet is hot, add olive oil, garlic, salt, and pepper. Sauté for 1-2 minutes, stirring frequently, until just lightly golden brown.
- Add cornstarch or arrowroot and whisk to incorporate. Cook for 1 minute.
- Add almond milk a little at a time, whisking to incorporate. Be sure not to flood pan. Whisk and go slowly to prevent clumps from forming. Continue until all of the almond milk has been added. Then add vegetable broth. Whisk to incorporate.
- Reduce heat to low. Let simmer for 4-5 minutes to thicken, whisking frequently.
- Turn off heat and remove skillet from burner. Transfer sauce to blender and add nutmeg, a pinch more salt, pepper, and nutritional yeast.
- Blend on high until creamy and smooth. Taste and adjust seasonings as needed, adding more nutmeg, salt, pepper, or nutritional yeast to taste. Mixture should be very cheesy and savory to season the potatoes well, so don’t be timid.
- Lightly rinse out skillet (or grab a similar size baking dish) and generously grease with oil or vegan butter all the way up the sides. Lay down half the sliced potatoes and season with salt and pepper. Toss to coat. Then lay flat and sprinkle on 2 Tbsp (10 g) vegan parmesan cheese (amount as original recipe is written // use half of total if altering batch size). Add remaining potatoes, season with a bit more salt and pepper, and loosely toss.
- Pour sauce over the potatoes and add remaining 2 Tbsp (10 g) vegan parmesan cheese (amount as original recipe is written // use half of total if altering batch size). Push down with your fingers to submerge the potatoes. The sauce should just cover the potatoes, so remove any potatoes that are well above the surface.
- Cover with foil and bake on middle rack of oven for 20 minutes. Then remove foil and bake for another 40-45 minutes (a total of 1 hour - 1 hour 5 minutes). Potatoes are done when knife inserted into the potatoes comes out without effort and the top is golden brown and bubbly.
- Remove from oven and let cool for 10 minutes before serving. As an optional garnish, top with fresh parsley and a dash of paprika for extra color. Store leftovers covered in the refrigerator up to 2-3 days or in the freezer up to 1 month. Reheat in a hot oven and rehydrate with more almond milk as needed.
Notes
- Olive oil can be substituted with water or avocado oil for oil-free versions.
- Nutrition information is a rough estimate and based on using olive oil and lower ranges of ingredient amounts.
- The sauce is blended to achieve a smooth, creamy texture before baking.
- Recipe is heavily adapted from an Everyday Cooking Cookbook source.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(generous side servings)
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 238 | 12% |
| Carbohydrates | 24.8g | 8% |
| Protein | 8.5g | 17% |
| Fat | 12.5g | 19% |
| Saturated Fat | 1.6g | 8% |
| Sodium | 342mg | 14% |
| Potassium | 613mg | 13% |
| Fiber | 3.8g | 15% |
| Sugar | 1.1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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