Vegan Scalloped Potatoes
Vegan Scalloped Potatoes feature thinly sliced potatoes baked in a creamy plant based sauce until tender, golden, and satisfying, perfect for everyday dinners or special gatherings.
Ingredients
- 3 pounds Yukon Gold or Russet potatoes thinly sliced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 small onion thinly sliced optional
For the Vegan Cream Sauce
- 3 tablespoons vegan butter or olive oil
- 3 tablespoons all purpose flour
- 2 cups unsweetened almond milk or other plant milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon nutmeg optional
- ¼ cup nutritional yeast optional
- Salt and black pepper to taste
Optional Topping
- ¼ cup vegan Parmesan
- 1 to 2 tablespoons bread crumbs
Instructions
- Preheat the oven to 375°F or 190°C and grease a 9×13 inch baking dish.
- Slice potatoes evenly and thinly slice onion if using.
- Make the sauce by cooking vegan butter or oil with flour, then whisking in plant milk, seasonings, and nutritional yeast until thick.
- Layer potatoes and onion in the dish, pouring sauce over each layer.
- Add vegan Parmesan and bread crumbs on top if desired.
- Cover and bake for 45 minutes until tender.
- Uncover and bake 20 to 25 minutes until golden and bubbling.
- Rest briefly before serving.