Vegan Scalloped Potatoes

My vegan scalloped potatoes feature thinly sliced potatoes layered with a rich, creamy sauce. They’re tender, buttery, and made with NO cashew cream! Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 1

Total Time 1 5

Servings servings

Calories 137kcal

Author Arman Liew

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.

Video

Notes

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.

TO REHEAT: Either microwave the potatoes in 30-second spurts until warm or in a preheated oven.

TO MAKE AHEAD: 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.

Nutrition