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 a 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 is a creamy and buttery-flavored dish.
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Vegan Scalloped Potatoes
Vegan scalloped potatoes, a wonderfully comforting recipe perfect to enjoy during holidays like Thanksgiving. It only requires 10 ingredients!
Servings:
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Ingredients
- ¼ cup vegan butter
- 4 cloves of garlic, minced
- 1 onion, finely chopped
- ¼ cup all-purpose flour
- 1 cup vegetable stock
- 2 cups unsweetened plant milk, I used soy milk
- 1 and ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 pounds Yukon gold potatoes, peeled and sliced ⅛ inch thick (about 0.3 mm)
- ½ cup vegan shredded cheese, optional
Instructions
- 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, stirring frequently.
- 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 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, or until the potatoes are golden brown and tender.
- Serve immediately or store leftovers in an airtight container in the refrigerator 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 a 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: 1serving | Calories: 174kcal | Carbohydrates: 21.9g | Protein: 4g | Fat: 8.4g | Saturated Fat: 3g | Sodium: 694mg | Fiber: 1.7g | Sugar: 3.8g
Tried this recipe?Leave a comment below and let me know how it was!
Lynn Riley says
I made this yesterday and loved it. Thank you. I did find a vegan cheese here in my small rural town. One I can eat made of potato starch and pea protein. I won't use the ones made of soy oil. I'll be doing this recipe again this winter. Lynn
Iosune Robles says
Hi Lynn! So glad you liked it 🙂