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easy vegan scalloped potatoes

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!

Course Side Dish
Cuisine Dairy Free, gluten free, vegan.
Keyword vegan scalloped potatoes, vegan Thanksgiving recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 182 kcal
Author Kelly Roenicke

Ingredients

  • 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
US Customary - Metric

Instructions

  1. Preheat the oven to 350 degrees.
  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

Nutrition Facts
Vegan Scalloped Potatoes.
Amount Per Serving
Calories 182 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Sodium 410mg18%
Potassium 654mg19%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 3g3%
Protein 6g12%
Vitamin A 735IU15%
Vitamin C 21mg25%
Calcium 148mg15%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.