why make this recipe
Easy Vegan Scalloped Potatoes are a wonderful dish that brings comfort and flavor to any meal. This recipe is not just tasty; it is also vegan, making it suitable for everyone, whether you follow a plant-based diet or not. It’s a great side dish for holiday dinners, family gatherings, or simply a cozy night in. With creamy layers of potatoes, garlic, and a cheesy sauce, it is sure to please even the pickiest eaters.
how to make Easy Vegan Scalloped Potatoes
Ingredients:
- 2 1/2 Tbsp olive oil or avocado oil (if avoiding oil, sub water)
- 4 cloves garlic (minced)
- 1/4 tsp each sea salt and black pepper (plus more to taste)
- 2 1/2 Tbsp cornstarch or arrowroot
- 1 1/2 cups unsweetened plain almond milk
- 1/2 cup vegetable broth (or store-bought)
- 1/8 tsp ground nutmeg
- 4-5 Tbsp nutritional yeast
- 2-3 medium Yukon gold potatoes (very thinly sliced)
- 1/4 cup vegan parmesan cheese (divided)
- 1/4 tsp paprika (optional)
- Fresh parsley (optional)
Directions:
Preheat your oven to 350°F (176°C). Heat a large oven-safe skillet over medium heat. A 10-inch cast-iron skillet works great for this recipe.
Once the skillet is hot, add the olive oil, minced garlic, sea salt, and black pepper. Sauté for 1-2 minutes until the garlic is lightly golden brown.
Add the cornstarch or arrowroot and whisk it in. Cook for one more minute.
Gradually add the almond milk while whisking. Take your time to prevent clumps from forming. Once all the almond milk is in, add the vegetable broth and whisk again.
Reduce the heat to low and allow the mixture to simmer for 4-5 minutes, whisking frequently to thicken the sauce.
Turn off the heat and carefully transfer the sauce to a blender. Add the nutmeg, more salt and pepper to taste, and nutritional yeast. Blend on high until smooth and creamy. Taste and adjust the seasoning as desired.
Lightly rinse out the skillet and grease it with oil or vegan butter. Arrange half the sliced potatoes in the skillet and season with salt and pepper. Add 2 tablespoons of vegan parmesan cheese over the potatoes.
Add the remaining potato slices on top, seasoning again with salt and pepper. Pour the sauce over the potatoes and sprinkle the rest of the vegan parmesan cheese on top. Press down on the potatoes to ensure they’re submerged in the sauce.
Cover the skillet with foil and bake in the oven for 20 minutes. Remove the foil and bake for an additional 40-45 minutes. The dish is done when a knife glides easily through the potatoes and the top is golden brown.
Allow it to cool for 10 minutes before serving. For a nice touch, garnish with fresh parsley and a sprinkle of paprika. Leftovers can be stored in the refrigerator for 2-3 days or frozen for up to 1 month. Reheat in the oven, adding a splash of almond milk if needed.
how to serve Easy Vegan Scalloped Potatoes
Easy Vegan Scalloped Potatoes make a fantastic side dish. Serve them alongside fresh salads, grilled vegetables, or a protein of your choice. They are perfect for festive dinners or casual weeknight meals. The creamy texture and bold flavors pair beautifully with many main courses.
how to store Easy Vegan Scalloped Potatoes
Store leftover Easy Vegan Scalloped Potatoes in an airtight container in the refrigerator for up to 2-3 days. If you want to keep them longer, you can freeze the leftovers. They will stay good for up to a month in the freezer. When you’re ready to eat, reheat them in the oven, adding a bit of almond milk to keep them creamy.
tips to make Easy Vegan Scalloped Potatoes
- Slice Potatoes Thinly: For the best texture, slice the Yukon gold potatoes very thinly. A mandoline slicer can help achieve even thickness.
- Adjust Seasoning: Don’t be shy about tasting the sauce and adjusting the seasonings to make it more cheesy or salty according to your preference.
- Vegan Parmesan: Use your favorite brand of vegan parmesan cheese, or make your own at home for best results.
variation
You can add vegetables like spinach, kale, or even mushrooms to the potato layers for additional flavor and nutrition. Another option is to use different plant-based milk, such as soy or oat milk, for a slightly different taste.
FAQs
Can I make this recipe without oil?
Yes, you can substitute the oil with water if you’re avoiding oil. The texture will be slightly different but still delicious.
What can I use instead of almond milk?
Any unsweetened plant-based milk works well, including soy, oat, or coconut milk.
Can I make these in advance?
Yes, you can prepare the dish ahead of time and store it in the fridge before baking. Just bake it when you’re ready to serve!
Easy Vegan Scalloped Potatoes
Ingredients
For the sauce
- 2.5 Tbsp olive oil or avocado oil (if avoiding oil, sub water)
- 4 cloves garlic (minced)
- 0.25 tsp sea salt plus more to taste
- 0.25 tsp black pepper plus more to taste
- 2.5 Tbsp cornstarch or arrowroot
- 1.5 cups unsweetened plain almond milk
- 0.5 cup vegetable broth (or store-bought)
- 0.125 tsp ground nutmeg
- 4-5 Tbsp nutritional yeast
Potato layers
- 2-3 medium Yukon gold potatoes (very thinly sliced) Use a mandoline for best results.
- 0.25 cup vegan parmesan cheese (divided)
- 0.25 tsp paprika (optional)
- Fresh parsley (optional) For garnish
Instructions
Preparation
- Preheat your oven to 350°F (176°C). Heat a large oven-safe skillet over medium heat.
- Once the skillet is hot, add the olive oil, minced garlic, sea salt, and black pepper. Sauté for 1-2 minutes until the garlic is lightly golden brown.
- Add the cornstarch or arrowroot and whisk it in. Cook for one more minute.
- Gradually add the almond milk while whisking. Take your time to prevent clumps from forming. Once all the almond milk is in, add the vegetable broth and whisk again.
- Reduce the heat to low and allow the mixture to simmer for 4-5 minutes, whisking frequently to thicken the sauce.
- Turn off the heat and carefully transfer the sauce to a blender. Add the nutmeg, more salt and pepper to taste, and nutritional yeast. Blend on high until smooth and creamy.
Assembly and Baking
- Lightly rinse out the skillet and grease it with oil or vegan butter.
- Arrange half the sliced potatoes in the skillet and season with salt and pepper. Add 2 tablespoons of vegan parmesan cheese over the potatoes.
- Add the remaining potato slices on top, seasoning again with salt and pepper. Pour the sauce over the potatoes and sprinkle the rest of the vegan parmesan cheese on top.
- Press down on the potatoes to ensure they’re submerged in the sauce.
- Cover the skillet with foil and bake in the oven for 20 minutes.
- Remove the foil and bake for an additional 40-45 minutes. The dish is done when a knife glides easily through the potatoes and the top is golden brown.
Serving
- Allow it to cool for 10 minutes before serving. Garnish with fresh parsley and a sprinkle of paprika.
- Serve alongside fresh salads, grilled vegetables, or a protein of your choice.
