This post may contain affiliate links. See my disclosure policy.
My vegan scalloped potatoes feature thinly sliced potatoes layered with a rich, creamy sauce. They’re tender, buttery, and made with NO cashew cream!
Need more potato recipes? Try my roasted potatoes and carrots, air fryer sweet potato fries, microwave sweet potato, or sautéed potatoes next.
Potatoes are arguably the best vegetable on the planet, and scalloped potatoes are my favorite way to prepare them.
Made with thinly sliced potatoes dressed in a light and garlicky roux, this is the kind of side dish that’ll steal the show. Finally, the vegans in your life don’t have to miss out on all the fun!
Table of Contents
Why I love this recipe
- This does NOT taste vegan. I’ve tested this recipe with my vegan and non-vegan friends, and no one believed me when I said it’s dairy-free.
- No blending cashews. Don’t get me wrong, I love cashew cream, but I thought this recipe tasted better without it.
- Surprisingly healthy. Aside from the butter, this is a pretty guilt-free recipe.
- Easy to make ahead of time. I’ve made these potatoes up to three days in advance, and you’d never be able to tell. I’ll give you some tips on how to pull it off later on.
Ingredients needed
- Potatoes. Starchy, white potatoes are best. Russet potatoes, Yukon gold potatoes, and Idaho potatoes are all fantastic options.
- Vegan butter. I highly recommend using butter from a tub or stick instead of a spread. Spreads usually have water added, which makes the roux less creamy.
- Onion and garlic. Essential aromatics.
- Flour. Plain all-purpose flour or gluten-free AP flour works.
- Non-dairy milk. I used unsweetened almond milk, but any plant-based milk can be used. Just be sure it has no added sugar or flavorings.
- Vegetable broth. Also known as vegetable stock. Use a good quality and full-flavored vegetable broth.
- Sea salt and black pepper. To taste.
How to make vegan scalloped potatoes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 180/350F. Grease a 9×13-inch baking dish. Prepare the potatoes by washing, drying, and slicing them into ⅛-inch slices.
Step 2- Make the roux. In a saucepan over medium heat, melt the butter. Sauté the onions and garlic until soft, then add the flour and cook for 2 minutes. Reduce to low heat and add the milk and broth. Whisk continuously, bring to a boil, then add the salt and pepper and continue boiling until thickened.
Step 3- Assemble. Place ⅓ of the potatoes onto the base of the baking dish and season with salt and pepper. Pour ⅓ of the sauce on top. Repeat the layers, ending with the remaining sauce.
Step 4- Bake. Cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for 35 minutes. Lastly, broil for 3-4 minutes. Remove the potatoes from the oven and let cool for 5 minutes before serving.
Arman’s recipe tips
- Cut them evenly. So they all cook at the same time. If you have a mandolin slicer, I find it really helps.
- Add nutritional yeast. For a more ‘cheesy’ flavor, sprinkle nutritional yeast before baking.
- Garnish with fresh herbs like fresh thyme or fresh rosemary for more flavor.
- Make it ahead of time. Prepare everything as instructed, except keep the last ⅓ cup of roux in a separate container. When ready to bake, pour it over the top and bake as directed.
Storage instructions
To store: Store leftovers in the refrigerator in an airtight container for up to five days.
To freeze: Transfer the cooled leftovers to a freezer-friendly container and freeze for up to two months.
Reheating: Microwave single-serving leftovers in 30-second intervals or reheat in a preheated oven until warm.
Frequently asked questions
Both contain milk and butter, but potatoes au gratin contain cheese and usually omit the flour.
If your potatoes are still al dente or firm, you have sliced them too thick. To prevent this, be sure to slice your potatoes into scant 1/8-inch slices.
More vegan sides you’ll love
Vegan Scalloped Potatoes
Video
Ingredients
- 3 pounds potatoes * See notes
- 1/4 cup vegan butter
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1/4 cup all purpose flour gluten free, if needed
- 2 cups unsweetened almond milk any milk can be used
- 1 cup vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat the oven to 180/350F. Grease a 9 x 13-inch baking dish and set aside.
- Wash and dry your potatoes then slice them into 1/8-inch slices. Set aside.
- In a saucepan, add the butter and place it over medium heat. Once melted, add the onions and garlic and cook until softened. Add the flour and cook for another two minutes. Reduce the heat to low, then slowly add the milk and vegetable broth while continuing to whisk. Once all the liquid has been added, bring everything to a boil. Add the salt and pepper and let it boil for several minutes until it has thickened. Remove the saucepan from the heat.
- Place a third of the sliced potatoes onto the base of the baking dish. Season with salt and pepper. Pour a third of the cream sauce on top. Repeat the layers until it ends with the remaining sauce. Cover with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and cook for a further 35 minutes. Broil at the end for 3-4 minutes.
- Remove the scalloped potatoes from the oven and let it sit for five minutes, before slicing and serving.
Notes
Nutrition
Originally updated October 2022, updated and republished September 2024
I have made these before and they’re delicious. How do you think the sauce would work for dairy-free macaroni and cheese?
Potatoes in whole different way than I am making. I need to try.
Delicious. It blew my taste buds away. Thanks.
Thank you, Abimael!
Hi Arman,
Very good and very easy to make. I did add some nutritional yeast for some cheesiness and think I should have made the potato slices a little bit thicker, they fell apart when serving. No fault of the recipe which is absolutely delicious! Thank you for sharing! 🙂
You are so welcome, Candy!
These were very good; however, I did the make ahead about 12 hours early, and I should have just poured the cream on and par baked and then completed the bake in the morning. The method here leads to discolored (oxidized) potatoes. They tasted great, but looked a little weird.
best vegan scalloped potatoes EVER!
This is my favorite scalloped potatoes, vegan or not!
Christmas side dish with venison and it was fantastic, with beautiful color as opposed to white scalloped potato dish.
Yum!! Love that.
Sooo good! I’ll be making it again this year for Thanksgiving!
Easy, delicious, and so much flavor!
I make this almost every single week and for every holiday- and no one is vegan in my family!
So yummy! Seriously so good and I sprinkled a bunch of seasoning right on top and it made the perfect crust