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Vegan Scalloped Potatoes

Enjoy these creamy, 'cheesy', and comforting vegan scalloped potatoes for the holidays or year-round! They’re easy to make with minimal ingredients and are always an instant hit with family and friends.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 6 to 8
Calories: 355 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • ~4 pounds of russet potatoes, rinsed and dried
  • ¼ cup of vegan butter
  • ¼ cup of flour
  • 3 cups of plant-based milk
  • 1 cup of rich vegetable broth
  • ⅓ cup of nutritional yeast
  • 2 teaspoons of garlic powder
  • 2 teaspoons of onion powder
  • 1 ¼ teaspoons of salt

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F and lightly grease a 9x13-inch casserole dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Uncover the casserole and bake for another 35 minutes.

Notes

  • Use the right potatoes: The best potatoes for scalloped potatoes are Russet potatoes or Yukon Gold potatoes because they both become super soft and creamy when baked.
  • Thin potato slices are key: Not only do thinly sliced potatoes cook faster but they also make it easier for the creamy sauce to make its way through every layer. We like to use a mandolin for thin, even slices, although a food processor fitted with a slicing blade will work just as well.
  • To peel or not to peel: We like to keep the potato peels on for a little extra nutrition and to save time, but you’re welcome to peel them first.

Nutrition Information

Calories 355kcal (18%) Carbohydrates 62g (21%) Protein 9g (18%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 4g Trans Fat 1g Sodium 878mg (37%) Potassium 1336mg (38%) Fiber 5g (20%) Sugar 2g (4%) Vitamin A 86IU (2%) Vitamin C 17mg (19%) Calcium 194mg (19%) Iron 3mg (17%)

Nutrition Facts

Serving: 6to 8

Amount Per Serving

Calories 355

% 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.

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