Vegan Scalloped Potatoes
User Reviews
4.7
Vegan Scalloped Potatoes
Description
Vegan Scalloped Potatoes uses about four pounds of russet potatoes, thinly sliced into ⅛-inch rounds with peels retained for extra nutrition and texture. The sauce starts with vegan butter melted over medium heat, combined with flour to form a roux that thickens. Plant-based milk and vegetable broth are whisked in, then nutritional yeast, garlic powder, onion powder, and salt enhance the flavor and body of the sauce. The casserole dish gets layered with half the potatoes, half the sauce, followed by the remaining potatoes and sauce. It's baked covered for 30 minutes to soften the potatoes, then uncovered for 35 minutes to brown slightly.
The casserole offers a creamy, tender texture with layers softened by the rich, savory sauce. It's suitable as a side dish in vegan or plant-based meals where a comforting, hearty potato preparation is desired. The use of nutritional yeast provides a cheese-like depth without dairy.
For best results, slicing potatoes thinly with a mandolin or slicing blade helps ensure even cooking and thorough sauce penetration. Retaining the peel contributes both color and added nutrients. Using russet or Yukon Gold potatoes maximizes creaminess after baking.
Ingredients
- ~4 pounds potatoes rinsed and dried, russet
- ¼ cup vegan butter
- ¼ cup flour
- 3 cups plant-based milk
- 1 cup vegetable broth rich
- ⅓ cup nutritional yeast
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 ¼ teaspoons salt
Instructions
- Preheat the oven to 400 degrees F and lightly grease a 9x13-inch casserole dish.
- Thinly slice the potatoes into ⅛-inch rounds. I like to keep the peels on for nutrition and time-saving reasons, but you’re welcome to peel them first. If you have a mandolin or food processor attachment, that’ll save time.
- In a large pot over medium heat, melt the vegan butter. Whisk in the flour and stir until the sauce thickens and becomes a roux, about 3 to 5 minutes.
- Whisk the plant-based milk and vegetable broth into the roux. Stir in the nutritional yeast, garlic powder, onion powder, and salt until the sauce thickens, about 5 to 8 minutes.
- Layer half of the potatoes in the casserole dish, pour half of the sauce spreading evenly over the potatoes and allowing it to seep through the cracks. Layer the rest of the potatoes and spread the rest of the sauce over them evenly. Cover with tin foil and bake for 30 minutes.
- Uncover the casserole and bake for another 35 minutes.
Notes
- Russet or Yukon Gold potatoes are best for creamy texture when baked.
- Thin slices, about ⅛ inch, help the sauce penetrate and the potatoes cook evenly; a mandolin or food processor attachment is recommended for consistent slicing.
- Peeling potatoes is optional; keeping peels adds nutrition and saves prep time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 62g | 21% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 878mg | 37% |
| Potassium | 1336mg | 28% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 86IU | 2% |
| Vitamin C | 17mg | 19% |
| Calcium | 194mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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