The Best Vegan Scalloped Potatoes
User Reviews
5
The Best Vegan Scalloped Potatoes
Description
The Best Vegan Scalloped Potatoes combines thinly sliced potatoes with a herb-infused oat milk sauce enriched by caramelized onions, garlic, and a blend of seasonings. The herbs—sage, thyme, rosemary, and bay leaf—are simmered with oat milk, imparting a fragrant base, while nutmeg and cayenne add subtle warmth. The caramelized onions provide a deep savory sweetness, balanced by the umami of nutritional yeast, white miso paste, Dijon mustard, and vegan parmesan. This mixture is layered with the potatoes and baked until tender and slightly browned on top, producing a creamy and flavorful dish without dairy.
The texture features tender potato slices coating each bite in the thickened sauce, which is both hearty and delicate. The method includes careful caramelization of onions and slow infusion of herbs to maximize depth of flavor. This dish serves as a satisfying side for vegan meals or anyone seeking a plant-based twist on scalloped potatoes.
Using Yukon Gold potatoes helps maintain moisture and flavor without drying out, and slicing thinly ensures even cooking. The combination of ingredients makes the sauce creamy and rich despite the absence of dairy. The recipe allows for optional vegan parmesan to enhance the cheesy notes. Properly preparing and baking the dish results in a golden crust and soft interior, achieving classic scalloped potato characteristics while being vegan-friendly.
For best results, keep the miso paste at room temperature to incorporate smoothly and slice potatoes uniformly, ideally with a mandoline. The recipe notes suggest substituting gluten-free flour blends for all-purpose flour to accommodate dietary needs.
Ingredients
- 4 pounds potatoes Yukon Gold
- 1 sage 8 to 10 leaves, large sprig
- 8 to 12 thyme fresh, sprigs
- 1 rosemary large sprig
- 1 bay leaf
- 3 cups oat milk full-fat
- 1/4 teaspoon nutmeg freshly grated
- ⅛ teaspoon cayenne pepper
- 1 teaspoon black peppercorns (or freshly cracked black pepper)
- 1 ¼ teaspoons kosher salt
- 5 tablespoons vegan butter divided, or extra virgin olive oil
- 1 onion finely diced, medium-large, yellow
- 8 garlic minced, large cloves
- ½ teaspoon red pepper flakes
- ⅓ cup all-purpose flour
- 1/2 cup nutritional yeast
- 1 teaspoon Dijon mustard
- 1 tablespoon White miso paste at room temperature
- ½ cup vegan parmesan optional but recommended, to 3/4 cup
For serving
- sea salt flaky
- 1 big handful chives chopped
Instructions
- Peel and wash the potatoes. Dry well. Use a mandoline to slice them ⅛” (.3 cm) thick.*****
- Arrange a rack in the center of the oven and preheat the oven to 400ºF/200ºC. Grease a 13x9” (33x23 cm) square baking dish with a bit of oil on the bottoms and up the sides.
- Make a bouquet garni: tie your sage, thyme, rosemary and bay leaf in kitchen twine. If you don't have twine, leave herbs loose.
- In a medium saucepan, add oat milk, bouquet garni, nutmeg, cayenne, peppercorns and salt. Bring to a simmer and then turn heat to low and gently simmer for 7 to 8 minutes. Once cooled, strain over a sieve and save the infused milk; discard herbs & aromatics.
- In a deep 10 or 12-inch frying pan, heat 1 tablespoon of vegan butter or olive oil over medium-high heat. Once melted or hot, add the onion and season with salt and pepper. Stir fairly frequently until the onion is fully golden brown, about 15 minutes. This is key for that deep savory caramelized onion flavor!
- Add the remaining 4 tablespoons of butter or oil. Once melted, add the garlic and red pepper flakes and cook for 1-2 minutes, until the garlic is golden and aromatic, stirring frequently.
- Add in the flour and whisk for 1 to 2 minutes to cook the flour into a paste. Gradually pour in the infused milk, whisking as you go to prevent clumping. Bring the sauce to a boil over medium-high heat. Then reduce the heat to medium and simmer, whisking often, for 3 to 5 minutes, until creamy and thick but pourable (it should coat the back of a spoon). Add in the nutritional yeast, mustard, and miso, and whisk until smooth. The sauce should be quite thick at this point. Take off the heat.
- Add half of the potatoes to the bottom of the prepared baking pan in overlapping layers (it took us 3 layers to go through half of the potatoes). Season the potatoes pretty well with salt and pepper. Top with half of the sauce and smooth it out evenly to the edges with a silicone spatula.
- Add the remaining potatoes and season again with salt and pepper. Top with the rest of the sauce. Take a silicone spatula and and scrape any sauce stuck on the sides down into the potatoes (this prevents burning). Scatter the vegan parmesan evenly over the top, if using.
- Cover the pan with foil and bake for 1 hour, until the sauce is bubbly around the edges. Remove the foil and rotate the pan by 180º. Bake uncovered for 20 to 25 minutes, until a fork inserted all the way to the bottom gives no resistance and the top is a bit browned. If they're not quite tender, bake for another 10 minutes. Note: The top should be nicely browned by now, but if not, you can briefly stick it under the broiler for 1 to 2 minutes (watch closely!).
- Sprinkle it with a bit of flaky salt and top with the chopped chives. Allow to cool for 15 minutes before slicing. It will thicken more as it rests.
Notes
- Prefer Yukon Gold potatoes for the best flavor and moisture; mixing some Russets is possible but avoid only Russets to prevent dryness.
- Use gluten-free flour or cornstarch substitutions if needed for a gluten-free version.
- Keep the miso paste at room temperature to help it blend easily into the sauce.
- Vegan parmesan adds flavor and meltiness but is optional.
- A mandoline slicer helps achieve thin, even potato slices quickly and uniformly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10to 12
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 255mg | 11% |
| Potassium | 746mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 438IU | 9% |
| Vitamin C | 32mg | 36% |
| Calcium | 118mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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