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vegan scalloped potatoes on a plate

The Best Vegan Scalloped Potatoes.

Kelly Roenicke
These vegan scalloped potatoes are pure comfort food. Thinly sliced potatoes in a silky sauce make these hard to resist!
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Side Dish
Cuisine Dairy Free, gluten free, vegan.
Servings 8
Calories 182 kcal

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
  • 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.

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.

Nutrition

Calories: 182kcalCarbohydrates: 21gProtein: 6gFat: 9gSaturated Fat: 2gSodium: 410mgPotassium: 654mgFiber: 4gSugar: 3gVitamin A: 735IUVitamin C: 21mgCalcium: 148mgIron: 5mg
Keyword comforting, vegan Thanksgiving recipe
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