Vegan Scalloped Potatoes
Vegan scalloped potatoes, a wonderfully comforting recipe perfect to enjoy during holidays like Thanksgiving. It only requires 10 ingredients!
Servings: 8
Calories: 174kcal
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
