Thinly sliced Yukon Gold potatoes, a rich and creamy sauce, and green onions combine to make the most comforting scalloped potatoes. Even if you can’t have dairy you can still enjoy your favorite holiday side dishes! These vegan scalloped potatoes are perfect for a holiday meal or a Sunday dinner.
There’s a little chill in the air, and that means that fall is arriving soon! And with it, lots of warming, hearty recipes.
Fall is comfort food season, isn’t it? Chili, mashed potatoes, hot chocolate, tomato soup, it all says fall.
And if you’re looking for a super comforting side dish, whether it’s for a Sunday dinner or your Thanksgiving menu, these vegan scalloped potatoes are just the thing.
This side dish is creamy and delicious, with the tender, thinly sliced potatoes, and a flavorful sauce that gets nicely browned around the edges. This side dish is truly a show stopper.
You may wonder if scalloped potatoes will have enough flavor without the addition of ham. Yes, they do taste delicious without ham.
The sauce is creamy and smooth, and the browning on top gives it a really delicious flavor.
If you’re looking for a traditional dish that includes ham, take a look at my dairy free scalloped potato recipe.
Which potatoes to use
I like Yukon Gold potatoes, because they have a great flavor and the yellow color looks really nice after it cooks. You could also use white potatoes, but I really recommend Yukon Golds if you can find them!
You definitely want to peel the potatoes and slice them really thin for the best texture in this dish.
How do you make vegan scalloped potatoes?
- Peel and thinly slice Yukon Gold potatoes, and layer them in a casserole dish.
- Heat the vegan buttery spread and onion in a pan. Add the non-dairy milk and gluten free flour, and cook until the sauce thickens.
- Pour the sauce over the potatoes. Dot with more vegan buttery spread and green onions.
- Cover the dish with foil and bake at 350 degrees F for 30 minutes, then uncover and bake for one hour and ten minutes more.
Storage/Freezing
Store leftover scalloped potatoes in the refrigerator in an airtight container. They should stay fresh for up to 4 days.
You could freeze leftovers, but the texture of the potatoes may change. If you freeze them, make sure to wrap them well or use a freezer safe container.
Substitutions
If you are not vegan or following a dairy free diet, you can make these scalloped potatoes with dairy butter and milk. Just use equal substitutions throughout the recipe.
If you aren’t gluten free, feel free to use regular all-purpose flour in an equal amount.
If you don’t have a brand of vegan buttery spread that works for your dietary needs, you could try making the sauce with olive oil. The flavor may be a little different, but you should still be able to make a creamy sauce.
Watch the video below to see how easy it is to make this comforting recipe:
More vegan potato recipes
If you’re looking for more vegan holiday dishes, try my vegan cornbread casserole or vegan gluten free green bean casserole.
Disclosure: This post contains affiliate links.
The Best Vegan Scalloped Potatoes.
These vegan scalloped potatoes are pure comfort food. Thinly sliced potatoes in a silky sauce make these hard to resist!
Ingredients
- ½ cup sweet onion finely chopped
- ¼ cup vegan buttery spread I used Earth Balance Soy Free Spread
- 3 Tablespoons gluten free flour or corn starch, or tapioca starch
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 ½ cups non-dairy milk I used So Delicious unsweetened coconut milk
- 6 large Yukon Gold potatoes peeled and sliced thin
- 2 Tablespoons vegan buttery spread
- ⅓ cup green onions chopped
Instructions
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Preheat the oven to 350 degrees.
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Put the vegan buttery spread in a medium sized pot over medium heat, so that it melts. Add the finely chopped onion and cook for about 5-7 minutes, stirring often, until soft and tender.
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Stir in the gluten free flour blend or corn starch, then add half of the non-dairy milk and stir well. Add the salt and pepper and the rest of the milk and turn the heat to medium high.
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Cook while stirring constantly for a minute or two to allow the sauce to thicken. Don't walk away, you don't want the sauce to burn.
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Place the thinly sliced potatoes in a casserole dish. Carefully pour the sauce over the top. Dot the top with two tablespoons of vegan buttery spread, and a couple of tablespoons of the chopped green onions.
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Cover the casserole dish with foil (or a lid) and bake at 350 degrees for 30 minutes. Remove the cover and continue to bake for one hour and 10 minutes. The top should get nicely browned and the sauce will be bubbling.
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Let the scalloped potatoes stand for about 15 minutes before serving. Sprinkle on the remaining 2 tablespoons of chopped green onions if desired.
Recipe Notes
Store leftover scalloped potatoes in the refrigerator. They should stay fresh for up to 4 days.
Feel free to use whatever non-dairy milk works for your dietary needs. Rice milk, soy milk, coconut milk, or oat milk should all work in this recipe.
Darryl
These are unbelievably satisfying!
Kathy
I’m allergic to onion and garlic. Can you recommend something else you’ve tried in these potatoes? Have you used cheese before to make them cheesy? Thanks.
Susan
Could this be prepared through Step 5 and then refrigerated and baked the next day. Thank you.