You don’t need cheese or milk to make creamy scalloped potatoes. These vegan scalloped potatoes are baked in a creamy, garlicky sauce until tender. They make a perfect addition to any Thanksgiving table. Makes 8 – 12 servings.
I have always been a huge fan of scalloped potatoes. Some variation of cheesy, baked potatoes is a staple on every holiday table in Wisconsin, and they are always a fan favorite. I even remember the first time I tried to make them, and they didn’t cook as quickly as I thought they would and we ended up putting the baking dish in the microwave. Not very food-blogger-like, I know.
Can you make scalloped potatoes without cheese and milk?
The thing about scalloped potatoes is that they don’t require cheese. They never did. The cheesy potatoes dish is actually considered a gratin, so we’re good there. To make these vegan scalloped potatoes, I used a blend of coconut milk and cashew milk (any dairy free milk would work).
I like this blend of dairy free milks because you get the creaminess of the canned coconut milk, but the nut milk balances the sweetness of the coconut milk. This is my go-to method for getting a creamy texture, and I use it in a ton of recipes, like my creamy broccoli soup and my dairy free alfredo sauce.
Here’s what you’ll need to make vegan scalloped potatoes
- Cutting board
- Mandolin or chef’s knife
- Measuring cups and measuring spoons
- Large saucepan
- Wire whisk
- 9×13 baking dish
How to make vegan scalloped potatoes
Slice your potatoes. To key to getting a really tender scalloped potatoes is slicing them thinly. You can definitely do this with a knife, but the process goes a little faster if you have a mandolin slicer. Once you’re potatoes are sliced, place them in a bowl and cover them with cold water. This will stop the air from turning the brown.
Make the sauce. Melt vegan butter (or buttery spread) in a large saucepan . Add the garlic and let it sizzle for about 30 seconds, or until fragrant. Whisk in your flour until you have a smooth roux. Slowly whisk in your dairy free milks and broths, whisking as you go, until everything is smooth. Add your remaining ingredients and let the sauce come to a strong simmer so it has a chance to thicken. Remove it from the heat until you’re ready to add it to the baking dish.
Bake until tender. Drain your potatoes and layer half of them in the baking dish. Pour about half of your sauce over the first layer of potatoes, and repeat with the second half. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 25 – 30 minutes.
Let the potatoes rest for at least 10 minutes before serving. If you want, you can top the potatoes with fresh herbs, like parsley or chives, to make them pretty, but it definitely isn’t necessary.
What to make a substitution? Here are my suggestions:
- To make this gluten free, substitute 2 tablespoons of cornstarch for the flour and make sure to use gluten free broth.
- If you have a nut allergy, substitute any dairy free milk for the cashew milk. Soy, oat or hemp milk would work well.
- If you aren’t vegan, feel free to use chicken broth.
- 6 medium russet potatoes, peeled and sliced
- 4 tablespoons dairy free butter
- 2 – 3 garlic cloves, minced
- 4 tablespoons all-purpose flour
- 2 cups cashew or almond milk
- 1/2 cup canned coconut milk
- 1/2 cup vegetable broth*
- 2 teaspoons nutritional yeast
- 1/2 tablespoon coarse salt
- Black pepper, to taste
- Preheat oven to 400˚F.
- Heat a large saucepan to medium-high. Melt dairy free butter, and add minced garlic. Sauté until fragrant, about 30 seconds.
- Whisk in flour until you have a smooth roux. Slowly whisk in milks and broth until smooth. Let sauce simmer until it has reached a thick consistency, and can easily coat the back of a spoon.
- Layer half of the sliced potatoes in a 9×13 baking dish , and cover with half of the sauce. Repeat with remaining potatoes and sauce.
- Cover pan with foil and bake for 30 minutes. Remove foil and continue cooking for 25 – 30 minutes, or until potatoes have softened.
- Allow the scalloped potatoes to rest for at least 10 minutes before serving.
*Feel free to use chicken broth if you’re not vegan.