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 Sunday dinner or Thanksgiving, 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. So good!
Do scalloped potatoes taste good without ham?
Yes, they do taste really good, even without ham! The sauce is creamy and smooth, and the browning on top gives it a really delicious flavor.
What type of potato should I use for scalloped 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!
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 and bake at 350 degrees for 30 minutes, then uncover and bake for one hour and ten minutes more.
Can I freeze leftover scalloped potatoes?
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.
Can I make this dish with dairy ingredients?
If you are not vegan or following a dairy free diet, yes, you can make these scalloped potatoes with dairy butter and milk. Just use equal substitutions throughout the recipe.
What can I use in place of vegan buttery spread?
You could try using olive oil – the flavor may be a little different, but it should still make a creamy sauce.
Whether you’re a new or seasoned food allergy parent, make sure to check out the Food Allergy Parent’s Starter Kit that I created. It’s full of delicious recipes and handy tips and tools!
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Vegan Scalloped Potatoes.
These vegan scalloped potatoes are the perfect holiday side dish! Thinly sliced potatoes in a silky sauce make these hard to resist!
- 1/2 cup sweet onion finely chopped
- 1/4 cup vegan buttery spread I use Earth Balance Soy Free Spread
- 3 Tablespoons gluten free flour or corn starch, or tapioca starch
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 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
- 1/3 cup green onions chopped
Preheat the oven to 350 degrees.
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 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.
Store leftover scalloped potatoes in the refrigerator. They should stay fresh for up to 4 days.