These vegan scalloped potatoes are the epitome of comfort food that even non-vegans will be obsessed with! Thinly sliced potatoes layered with a simple roux, this is a dish that is sure to impress- No dairy needed!
When it comes to cozy vegan appetizers, my favorite recipes to make are fluffy biscuits, cheesy drop biscuits, and these easy scalloped potatoes.
Scalloped potatoes VS Potatoes au gratin
There are a few key differences between scalloped potatoes and potatoes au gratin. While both contain milk and butter, potatoes au gratin contains cheese and usually omit the flour. The latter is also sometimes referred to as Dauphinoise potatoes. Regardless of whatever you call it, this is THE veggie dish to impress.
Why this recipe works
Now, traditional scalloped potatoes tend to use butter, cream, and other forms of dairy, but not this one! No dairy and no eggs are needed, but you’d never tell. It’s just as rich and creamy and perfect to make ahead of time too.
What I love about this vegan scalloped potatoes recipe is that it’s the perfect side dish to serve everyone at the dinner table, regardless of what diet they follow. It’s so easy to prepare and the hard part will be waiting for it to bake!
- Potatoes- Starchy, white potatoes are best. Russet, Yukon gold, and Idaho potatoes are all fantastic options.
- Vegan butter– Avoid using vegan butter from a tub or spread. Instead, use blocks or sticks, which generally don’t have added fillers or water in them.
- Onion and garlic– To flavor the roux.
- Flour– White all purpose flour or plain flour.
- Milk of choice– I used unsweetened almond milk, but soy, coconut, and other plant based milks can be used. Just be sure it has no added sugar or flavorings in it.
- Vegetable broth– Also known as vegetable stock .Use a good quality and full flavored vegetable broth.
- Salt and pepper– To taste.
How to make vegan scalloped potatoes?
Start by thinly slicing your potatoes, around 1/8 inch in thickness, and set them aside.
Next, prepare the sauce. In a non-stick pan or small saucepan, add the butter and place it over medium heat. Once melted, add the onion and garlic and cook until they have softened. Add the flour and whisk until a thick paste appears, then reduce the heat to low. Combine the milk and vegetable broth then slowly add it to the pan, while continuing to whisk, until smooth. Once everything is added in and smooth, turn the heat back up to medium and let it simmer for another minute. Add the salt and pepper and remove from the stove.
Now, grease a 9 x 13-inch baking dish. Place 1/3 of the sliced potatoes to the bottom of the dish, then season with salt and pepper.
Carefully pour 1/3 of the sauce/roux over the top of them.
Repeat the layers, ensuring the final layer is the sauce.
Cover and bake for 45 minutes. Uncover and bake for a further 30-35 minutes, or until golden on top.Remove the scalloped potatoes from the oven and let it sit for 15 minutes before serving.
Make ahead info
Easily make dairy free scalloped potatoes ahead of time.
Prepare everything as instructed except keeping the 1/3 cup of sauce/roux separate. When ready to bake, pour it over the top of the potatoes then cover and bake it. You can make this dish up to 3 days ahead of time.
- To store: Leftovers can be stored in the refrigerator, covered, for up to 5 days.
- To freeze: Transfer the potatoes from the baking dish and place them in an airtight container, then store that in the freezer for up to 2 months.
- Reheating: Either microwave the potatoes in 30-second spurts until warm or in a preheated oven.
What goes with scalloped potatoes?
Simple proteins are best to pair with these potatoes. Here are some suggestions:
Frequently Asked Questions
Gratin tends to use a combination of milk, butter, and cheese whereas scalloped dishes omit the cheese and instead include flour.
If your potatoes are still al dente or firm, it means you have sliced them too thickly. To ensure this does not happen, be sure to slice your potatoes into scant 1/8-inch slices.
Au gratin refers to a sprinkling of cheese or breadcrumbs on top of a savory baked dish.
Vegan Scalloped Potatoes
- 3 lbs 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
- 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.
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So yummy! Seriously so good and I sprinkled a bunch of seasoning right on top and it made the perfect crust