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Square photo of a casserole of vegan scalloped potatoes

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

Servings 6-8 1x

Scale Tap or hover over number to scale servings

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 the soy milk with any type of unsweetened plant milk, such as cashew milkalmond milkrice milkoat milkcoconut milk, or even hemp 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