Thinly sliced Yukon Gold potatoes, a rich and creamy sauce, and green onions combine to make the most comforting vegan scalloped potatoes. Even without dairy, this recipe is delicious and cozy. This side dish is perfect for a holiday meal or a Sunday dinner.
Fall and winter make me crave all the comfort food. Chili, mashed potatoes, hot chocolate, tomato soup – all of these are welcome in the cold months!
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.
Traditional scalloped potatoes are made with ham. These are still delicious, even without ham, especially because the sauce is creamy, smooth, and full of flavor.
This classic recipe 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.
If you’re looking for more vegan holiday dishes, try my vegan cornbread casserole or vegan gluten free green bean casserole.
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Baking Time
Yes, this dish takes a while to bake! You will need to allow one hour and 40 minutes of bake time – the first 30 minutes covered with foil, and then the last hour and 10 minutes uncovered. This isn’t a quick recipe, but it’s well worth your time!
Ingredient Notes
- Potatoes – 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! For the best texture, peel the potatoes and slice them very thin.
- Non-Dairy Milk – Use a non-dairy milk that has a neutral taste. We use So Delicious Unsweetened Coconut Milk. You could use rice milk, soy milk, almond milk, oat milk, or a different milk that works for your dietary needs.
- Gluten Free Flour – Namaste Perfect Flour Blend works well for thickening this sauce. You can use a different store bought gluten free flour blend if you prefer. If you aren’t gluten free, use regular all-purpose flour.
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.
Step by Step Instructions
- 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.
Serving Suggestions
Serve this cozy side dish with:
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Recipe
The Best Vegan Scalloped Potatoes.
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
- â…“ cup green onions chopped
Instructions
- Preheat the oven to 350 degrees F.
- 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.
- 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.
- 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.
- 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.
- Cover the casserole dish with foil (or a lid) and bake at 350 degrees F 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.
- Let the scalloped potatoes stand for about 15 minutes before serving. Sprinkle on the remaining 2 tablespoons of chopped green onions if desired.
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.