Vegan (and gluten free) scalloped potatoes to knock your socks off! You will be blown away at how rich and creamy they are without the dairy. And so easy too!
It is incredible that vegan comfort food this good can also be healthy. But they really are, I don't use any butter but instead get the flavor using whole food ingredients!
This post was originally published on October 26, 2020.
These dairy free scalloped potatoes are seriously unreal. Each time I serve them, people come back looking for more! I have yet to have leftovers, which is both a bummer and amazing. If you love the creaminess of my vegan alfredo, you will love this recipe!
Au Gratin vs Scalloped Potatoes
You have likely heard of both names and wonder if there is any difference between scalloped and au gratin potatoes. While both dishes are comprised of layers of tender potatoes and creamy deliciousness, there are some differences.
The main difference is cheese. Au gratin potatoes use cheese in between the layers of potatoes as well as on top, whereas scalloped potatoes only use a cream sauce. Additionally, some au gratin recipes feature a crispy breadcrumb topping.
But, since cooking is creative and rules are meant to be broken, people have been using the terms more interchangeably and adding ingredients to both.
This recipe for vegan scalloped potatoes is similar to the classic recipe as it doesn't have cheese. But it also doesn't have any dairy at all! With the vegan creamy sauce I created you seriously won't miss either! I love having a healthier, plant based side option, especially during the holidays when we're inundated with all the comfort food.
The perfect blend of ingredients gives these dairy free scalloped potatoes the most amazing flavor and texture! (Bonus: note all of the gluten free ingredients!)
- Yukon gold potatoes
- Creamy Sauce
- For an extra boost of flavor, use my Vegan Parmesan Cheese!
How To Make Vegan Scalloped Potatoes
With just a little bit of effort you'll be able to create a beautifully creamy dish that everyone will love! Here's what to do:
- Blend the creamy sauce.
- Sauté the onions and seasonings.
- Layer the potatoes and sauce.
- Top with onion mixture.
- Repeat layers.
What to Serve With Scalloped Potatoes
This comfort food dish pairs with so many flavors any time of year, but the holidays are really its time to shine! Serve these gluten free scalloped potatoes along with any of these plant based recipes for an amazing Thanksgiving or Christmas feast:
- Broccoli Cranberry Salad
- Vegan Maple Roasted Carrots
- Maple Sriracha Roasted Brussels Sprouts
- Dairy Free Green Bean Casserole
- Healthier Sweet Potato Casserole
- The Best Vegan Broccoli Casserole
- Gluten Free Stuffing
- Creamy Vegan Mashed Potatoes with Gravy
- Healthy Cranberry Sauce
- Vegan Lentil Meatloaf
- And of course don't forget the Pumpkin Pie!
Tips for Slicing Potatoes
- Start by washing the potatoes.
- Use a vegetable peeler to remove the skin.
- Slice the potatoes into uniform thin rounds. A thickness between ⅛ and ¼ inch is ideal for scalloped potatoes, just make sure they're even so they bake at the same rate.
- A mandoline works best for this and saves time too!
- You can also use the slicing feature on a food processor.
- If you don't have either tool, simply use a very sharp chef's knife.
- Optionally, place the potato slices immediately in a bowl filled with cold water to soak for a few minutes to help avoid oxidization (the browning you sometimes see).
- If you don’t have a high speed blender, soak the cashews overnight to soften them.
- You can also boil them for 20-25 minutes if you forget.
- Another method is using a coffee or spice grinder to grind them dry (not soaking) into a very fine powder.
- I've found that Yukon Gold Potatoes work best with their flavor and texture. You can substitute for another type if you prefer.
- The amounts in this recipe will bake best in a 8x8 or 9x9 baking dish.
- The vegan scalloped potatoes are done when the top begins to brown and the potatoes are tender.
- Mix it up with the toppings. I've topped with Vegan Parmesan Cheese and thyme, but you can try different cheeses or herbs as well.
Make Ahead and Storage Tips
- You can make this entirely ahead of time, just let it cool completely after baking.
- Once cool, seal by wrapping the dish with plastic wrap and foil, or transferring to an airtight container or bag.
- You can store vegan scalloped potatoes in the refrigerator for up to 3-5 days. (The shorter the time the better!)
- You can also freeze for 3 months!
- To reheat, let the dish begin to come to room temperature (defrost overnight in the refrigerator if frozen), then bake for 30 minutes or until heated through.
- You can also use your microwave to reheat.
Scalloped refers to the method of cutting the potatoes. So it simply means potatoes slices cut into thin rounds, baked into a casserole.
You may have sliced them too thick, which will increase the baking time. Also, make sure you're tenting with foil for the first half of baking. The steam will help to cook them better.
This means the potatoes have oxidized, which is when they are exposed to air. This can happen if you prepare the potatoes too early. You can help to prevent this by soaking the potato slices immediately in a bowl of cold water after cutting, before adding to the casserole.
More Vegan Side Dish Recipes
Whether you're making dinner for a weeknight or holiday meal, these plant based recipes will be oh so satisfying:
- Vegan Scalloped Cauliflower
- Protein Packed Vegan Thanksgiving Stuffing
- Vegan Caesar Salad
- Roasted Butternut Squash Kale Salad
- Baked Eggplant Fries
- Roasted Butternut Squash
Easy Vegan Scalloped Potatoes (Gluten Free)
- Preheat oven to 350 F/ 175 C
- Peel and slice the potatoes into thin rounds.
- Sauté the onions, garlic, salt and thyme with oil or broth until soft and browning. Abut 5 minutes. Set aside.
- Make the sauce by putting all ingredients into a blender and blending until nice and smooth.
Layer in a square dish (9 x 9 or 8 x 8 works) as follows:
- ½ of the sliced potatoes
- ½ of the creamy sauce
- ½ of the onion mix
- 2 tablespoons of parmesan, optional
- Last ½ of the sliced potatoes
- Last ½ of the creamy sauce
- Last ½ of the onion mix
- Swirl to mix in a bit
- Sprinkle another 2 tablespoons of parmesan on top, optional
- Sprinkle extra thyme, optional
- Cover loosely with foil.
- Bake covered for 35 minutes.
- Take off the foil and bake another 35 minutes, until potatoes are cooked through.
- If you don’t have a high speed blender, soak the cashews overnight to soften them. You can also boil them for 20-25 minutes if you forget. Another method is using a coffee or spice grinder to grind them dry (not soaking) into a very fine powder.
- Nutrition facts include the parmesan.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.