Vegan Scalloped Potatoes

Vegan scalloped potatoes, a wonderfully comforting recipe perfect to enjoy during holidays like Thanksgiving. It only requires 10 ingredients!

The first time I tried these vegan scalloped potatoes I could not believe how scrumptious they were. How can such a simple and affordable ingredient turn into such a wonderfully delicious dish? I still can’t believe it!

However, I’ve always been a superfan of potatoes, because they are so versatile and flavorful. So I made my own scalloped potatoes recipe and it turned out SO good! A super comforting dish made with only 10 ingredients and perfect for Thanksgiving.

How to make vegan scalloped potatoes

• Preheat the oven to 350ºF or 180ºC.
• Add the vegan butter to a saucepan and when it’s melted, add the garlic and the onion and cook over medium-high heat until golden brown.
• Add the flour, whisk until there are no lumps, and cook for 1 more minute.
• Gradually pour in the vegetable stock and whisk until well combined. Then add in the plant milk, salt, and pepper, and whisk again until it’s combined. 
• Cook for 1 or 2 more minutes or until the sauce thickens. Remove from the heat and set aside.
• Grease a 9×13 inch baking dish (about 23×33 cm). Place half of the potatoes on the bottom of the pan and top evenly with half of the sauce. Then sprinkle evenly half of the vegan shredded cheese. 
• Top evenly with the remaining sliced potatoes, the other half of the sauce, and the other half of the vegan shredded cheese.
• Cover with aluminum foil and bake for 30 minutes. Then remove the foil and bake uncovered for another 30 minutes.
• Serve your vegan scalloped potatoes immediately.

Ingredients and tips

• Vegan butter: to make this scalloped potatoes recipe you can use store-bought vegan butter, but our homemade version is super easy to make and healthier. Oil is also a good choice, though.
• Garlic.
• Onion: feel free to customize your easy scalloped potatoes with any type of onions.
• All-purpose flour: I’ve only made this recipe using all-purpose flour, but I think using a different type of flour, like gluten-free flour blend, would also work. However, you may need to adjust the amount of it.
• Vegetable stock: vegetable stock is the best choice for your vegan scalloped potatoes because it enhances its flavor. Making your own vegetable stock at home is a good idea, but feel free to use a store-bought version if you want. However, you could also use water.
• Unsweetened plant milk: any type of unsweetened plant milk will work, but I used soy milk.
• Salt: to make this scalloped potatoes recipe I used ionized salt, but feel free to use any kind of salt.
• Ground black pepper: fresh ground black pepper tastes great. However, I find the store-bought version to be more convenient and easier to measure with a teaspoon.
• Yukon gold potatoes: they are the best type of potatoes to make these easy scalloped potatoes, but if you can’t find them, don’t worry and use what you have on hand.
• Vegan shredded cheese: this ingredient is completely optional, but it’s totally worth it!
• You can serve your vegan scalloped potatoes as a part of your Thanksgiving dinner.

What are scalloped potatoes?

Scalloped potatoes are a casserole of thin-sliced potatoes combined with butter, cheese, garlic, and onion, among other ingredients. It has a buttery flavor and a creamy texture and it is a perfect dish to enjoy during holidays like Thanksgiving, as it really seems so elegant!

Looking for more vegan Thanksgiving recipes?

• Vegan Turkey
• Vegan Meatloaf
• Cauliflower Steak
• Vegan Stuffing
• Vegan Shepherd’s Pie

Did you make these vegan scalloped potatoes?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

Vegan Scalloped Potatoes

• Author: Iosune
• Prep: 10 mins
• Cook: 1 hour 5 mins
• Total: 1 hour 15 mins
• 6-8 1x
• Vegan Thanksgiving, Main Dish
• British
• Vegan

★★★★★ 5 from 1 reviews

Servings 6-8 1x

Scale 1x2x3x Tap or hover over number to scale servings

Print Pin Rate

Vegan scalloped potatoes, a wonderfully comforting recipe perfect to enjoy during holidays like Thanksgiving. It only requires 10 ingredients!

Ingredients

• ¼ cup vegan butter (55 g)
• 4 cloves of garlic, minced
• 1 onion, finely chopped
• ¼ cup all-purpose flour (50 g)
• 1 cup vegetable stock (240 ml)
• 2 cups unsweetened plant milk (480 ml), I used soy milk
• 1 and ½ tsp salt
• ½ tsp ground black pepper
• 3 pounds Yukon gold potatoes (1,360 kg), peeled and sliced ⅛ inch thick (about 0.3 mm)
• ½ cup vegan shredded cheese (55 g), optional

Instructions

1. Preheat the oven to 350ºF or 180ºC.
2. Add the vegan butter to a saucepan and when it’s melted, add the garlic and the onion, and cook over medium-high heat until golden brown, stirring frequently.
3. Add the flour, whisk until there are no lumps, and cook for 1 more minute.
4. Gradually pour in the vegetable stock, and whisk until well combined. Then add in the plant milk, salt, and pepper, and whisk again until combined. 
5. Cook for 1 or 2 more minutes or until the sauce thickens. Remove from the heat and set aside.
6. Grease a 9×13 inch baking dish (about 23×33 cm). Place half of the potatoes on the bottom of the pan and top evenly with half of the sauce. Then sprinkle evenly half of the vegan shredded cheese. 
7. Top evenly with the remaining sliced potatoes, the other half of the sauce, and the other half of the vegan shredded cheese.
8. Cover with aluminum foil and bake for 30 minutes. Then remove the foil and bake uncovered for another 30 minutes, or until the potatoes are golden brown and tender.
9. Serve your vegan scalloped potatoes immediately as a part of your Thanksgiving dinner.
10. Keep the leftovers in an airtight container in the fridge for up to 5 days.

Notes

• Vegan butter can be replaced with oil.
• I’ve only made this recipe using all-purpose flour, but I think using a different type of flour, like gluten-free flour blend, would also work. However, you may need to adjust the amount of it.
• You can customize your scalloped potatoes recipe with your favorite type of onion.
• Feel free to replace soy milk with any type of unsweetened plant milk.
• You can also use water instead of vegetable stock, although vegetable stock is the best choice because it enhances the flavor of the vegan scalloped potatoes. 
• Yukon gold are the best type of potatoes for this recipe, but if you can’t find them, don’t worry and use what you have on hand.

Nutrition

• Serving Size: 1/8 of the recipe
• Calories: 174
• Sugar: 3.8 g
• Sodium: 694 mg
• Fat: 8.4 g
• Saturated Fat: 3 g
• Carbohydrates: 21.9 g
• Fiber: 1.7 g
• Protein: 4 g