This vegan potato casserole is made with creamy mashed potatoes, then topped with vegan cheese and crispy buttery panko. It's cozy, easy to make, and perfect for family dinners, special occasions, Thanksgiving, or Christmas. I especially love the contrast between the soft, creamy potatoes and the golden, crunchy topping.
I used a simplified version of my Vegan Mashed Potatoes as the base for this casserole, then added a cheesy panko topping for extra flavor and crunch. It has all the creamy comfort of mashed potatoes, but the golden topping makes it feel a little more special and gives it a nice contrast in texture.
Serve this vegan potato casserole as a side for family dinners, potlucks, or holiday meals like Thanksgiving and Christmas. You can also assemble it ahead of time and keep it in the fridge until you're ready to bake, which makes it especially handy when you're cooking several dishes at once.
If you're looking for more cozy potato recipes, try my Vegan Scalloped Potatoes, Vegan Sweet Potato Casserole, or Vegan Potato Soup. They're all easy, comforting options that work especially well during the colder months.
Why You'll Love This Vegan Potato Casserole
- Creamy with a crispy topping: The soft, buttery mashed potato base is topped with vegan cheese and golden panko, so you get a creamy center and plenty of crunch in every bite.
- Simple ingredients: Made with potatoes, vegan butter, non-dairy milk, vegan cheese, and panko. No cream cheese, sour cream, or complicated homemade cheese sauce needed.
- Easy to prepare: The filling is a simplified version of my vegan mashed potatoes, and the topping comes together in one bowl before everything goes into the oven.
- Perfect for making ahead: Assemble the casserole in advance, refrigerate it, and bake it when you're ready to serve. It's especially useful when you're preparing several dishes for a big meal.
- Great for feeding a crowd: A 9×13-inch (23×33 cm) casserole makes plenty for family dinners, potlucks, Thanksgiving, Christmas, or any occasion when you need an easy side dish everyone can share.
Vegan Potato Casserole Ingredients
- Potatoes: Yukon Gold or Russet potatoes both work well. Yukon Golds are creamier, while Russets make a lighter, fluffier mash. Other starchy or all-purpose potatoes can also be used, but avoid very waxy varieties, as they can make the mash dense or gluey.
- Vegan butter: Adds richness and flavor. Use a firm vegan butter for the best results. Olive oil also works if you prefer.
- Salt: Adjust to taste depending on how salty your vegan butter and cheese are.
- Black pepper: Adds a little extra flavor without overpowering the potatoes.
- Unsweetened Non-Dairy Milk: I use Soy Milk, but any unsweetened variety will work. Avoid flavored or sweetened milk.
- Vegan shredded cheese: I used mozzarella, but cheddar or a mozzarella-cheddar blend also work well.
- Panko breadcrumbs: Give the topping its light, crispy texture. Regular breadcrumbs can be used, but the topping will be less crunchy. Use gluten-free panko or breadcrumbs if needed.
- Fresh chives or green onions: Add freshness and a mild onion flavor. I used chives, but green onions or chopped parsley also work well. You can also leave them out if you don't have any.
Find the full recipe with exact measurements in the recipe card below.
How to Make Vegan Potato Casserole
- Heat the oven to 400°F (200°C) and lightly grease a 9×13-inch (23×33 cm) baking dish.
- Peel and cut the potatoes into 1-inch (2.5 cm) cubes. Place them in a large pot, cover with water, bring to a boil, then simmer uncovered for 10-15 minutes, until fork-tender.
- Drain well and return the potatoes to the pot. Add the non-dairy milk, vegan butter, salt, and black pepper, then mash until smooth and creamy without over-mixing.
- Spread the mashed potatoes evenly in the prepared baking dish.
- In a medium bowl, combine the panko with the melted vegan butter. Stir in the vegan shredded cheese.
- Sprinkle the topping evenly over the potatoes.
- Bake for 20-25 minutes, until hot throughout and golden on top. Cover loosely with aluminum foil if the topping starts browning too quickly.
- Top with the chives or green onions and serve warm.
Tips for the Best Results
- Choose the right potatoes: Yukon Gold or Russet potatoes give the creamiest, fluffiest texture. Very waxy potatoes can make the mash heavier and more gluey.
- Drain the potatoes well: Extra water can make the filling loose, so let the potatoes drain thoroughly before mashing.
- Don't overmix the potatoes: Mash just until smooth and creamy. Overworking them can make the texture gummy.
- Keep the topping loose: Mix the panko with the melted vegan butter until lightly coated, but don't compact it. A loose topping bakes up crispier.
- Watch the topping near the end: Vegan cheese and panko can brown quickly, so check the casserole a few minutes early and loosely cover it with foil if the top is golden before the center is hot.
Serving Suggestions
This vegan potato casserole works well as a side for both everyday dinners and special occasions. Here are some of my favorite ways to serve it:
- With a holiday main: Serve it alongside Vegan Turkey, Vegan Meatloaf, or Mushroom Wellington.
- With gravy: A spoonful of my Easy Vegan Gravy or Vegan Mushroom Gravy goes especially well with the creamy potatoes.
- With roasted vegetables: Pair it with Roasted Cauliflower, Roasted Broccoli, or Roasted Carrots to add some color and variety to your plate.
- With other holiday sides: Pair it with Vegan Cranberry Sauce, Vegan Cornbread, or Vegan Mac and Cheese for a complete holiday meal.
- With an everyday main: Serve it with Vegan Sausage, Tofu Steak, or Tofu Chicken for an easy family dinner.
How to Store and Reheat Leftovers
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Keep in mind that the potatoes may become slightly softer and the panko topping won't be as crisp after thawing.
- Thaw: Thaw overnight in the refrigerator before reheating for the best texture.
- Reheat: Reheat individual portions in the microwave until hot, or warm larger portions in a 350°F (180°C) oven until heated through. The oven is the best option if you want to help the topping crisp up again.
Frequently Asked Questions
Yes. Assemble the casserole, cover it tightly, and refrigerate it for up to 2 days before baking. Let it sit at room temperature for about 30 minutes before baking, and add a little extra baking time if needed.
Use starchy or all-purpose potatoes, drain them well, and mash them just until smooth. Avoid overmixing, especially with a food processor or blender, because that can make the potatoes gluey.
Yes. Olive oil works well in the mashed potatoes. For the topping, you can also use olive oil instead of melted vegan butter, although the flavor will be slightly different.
The casserole is ready when the center is hot and the topping is golden and crisp. Since the potatoes are already cooked before baking, you're mainly heating everything through and browning the top.
You can, but the flavor and texture will be different. Sweet potatoes will make the casserole softer and a little sweeter. If you want the flavor and texture of this recipe, regular potatoes are the better choice. If you do use sweet potatoes, add the milk gradually, as they may not need quite as much.
More Vegan Side Dish Recipes
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Vegan Potato Casserole
Ingredients
For the filling:
- 4 pounds potatoes, Yukon Gold or Russet
- ½ cup vegan butter, softened, or olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup unsweetened non-dairy milk, I used soy milk
For the topping:
- 2 cups vegan shredded cheese, I used vegan mozzarella
- 2 cups panko breadcrumbs
- 3 tablespoons vegan butter, melted
- 1 tablespoon chives or green onion, chopped, optional
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch (23×33 cm) baking dish.
- Peel the potatoes and cut them into 1-inch (2.5 cm) cubes. Add them to a large pot, cover with water, and bring to a boil. Reduce the heat to a simmer and cook uncovered for 10-15 minutes, or until fork-tender.
- Drain the potatoes well and return them to the pot. Add the non-dairy milk, vegan butter, salt, and black pepper. Mash until smooth and creamy, being careful not to over-mix.
- Transfer the mashed potatoes to the prepared baking dish and spread them into an even layer.
- Add the panko breadcrumbs and melted vegan butter to a medium bowl and stir until evenly coated. Add the vegan shredded cheese and mix until well combined.
- Sprinkle the topping evenly over the mashed potatoes.
- Bake for 20-25 minutes, or until heated through and the topping is golden brown. If the topping browns too quickly, loosely cover the dish with aluminum foil for the remaining baking time.
- Remove from the oven, sprinkle with the chives or green onions, and serve warm.
Notes
- Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze in a freezer-safe container for up to 2 months; the potatoes may soften slightly and the topping will lose some crispness.
- Defrost overnight in the refrigerator before reheating.
- Reheat individual servings in the microwave, or warm larger portions in a 350°F (180°C) oven until hot. The oven works best for crisping the topping again.
About Iosune
Hi, I’m Iosune! I’m a food lover, home cook, recipe creator, and co-founder of Simple Vegan Blog, which I started in 2014 to show how easy and delicious vegan cooking can be.