Want to wow your family and guests at your next Thanksgiving or Christmas dinner? Make these cheesy vegan scalloped potatoes! Layers of potatoes and onions in a creamy garlicky sauce, all topped with gooey delicious dairy-free cheddar goodness. These scalloped potatoes are cheesy glorious heaven…
So creamy delicious, no one will even know they’re vegan! I swear. They just taste awesome. And the best part is that they are pretty darn easy to make too!
- The creamy sauce is made of just 4 ingredients, whipped up in a blender. Or if you don’t have a blender, you can whisk by hand.
- The bulk of the dish is just two ingredients, potatoes and onions thinly sliced. I don’t even bother peeling the potatoes as they just blend in with the rest of the potato in the finished dish.
- For extra speedy slicing, use the slicing blade with your food processor if you have one (I have this Breville food processor) or use a mandoline. Don’t have either of those? It’s honestly not even that big of a deal to slice them by hand with a good chefs knife.
- Then you make the vegan cheese. Now I know it may seem fussy to make homemade vegan cheese, but my recipe takes only 15 minutes to whip up and is so much more affordable and so much more delicious than store-bought. I make the vegan cheese while the potatoes are baking in the oven. Multitasking level ninja!
These vegan scalloped potatoes are perfect paired with some other fall favourites such as my stuffed roasted butternut squash, easy vegan stovetop stuffing, vegan Italian sausage, vegan seitan steaks, the easiest and most delicious cornbread, crispy breaded tofu steaks, puff pastry wrapped lentil loaf, and/or chipotle black bean kale salad. So basically everything. Talk about a feast!!
To make cheesy vegan scalloped potatoes:
Slice the potatoes and onions into thin rounds about 1/8″ thick. If you have a slicing blade on your food processor, this just can get done very quickly. I use my Breville food processor to get the job done.
Make the creamy vegan sauce by adding the non-dairy milk, all-purpose flour, garlic, and salt to a blender, and blending until completely smooth. Set aside.
*If you do not have a blender, simply mince or press the garlic and whisk everything together in a bowl instead.
Layer the potato and onions slices by spreading about 1/3 of the potatoes across the bottom of the baking dish. Spread 1/2 of the onion slices over the potatoes. Cover the onions with another third of the potato slices, followed with the remaining half of the onions. Top with the rest of the potatoes slices.
This just ensures there will be layers of deliciousness.
Pour the creamy vegan sauce over the potato and onion layers and cover with foil. Bake for 30 minutes, the liquid should be lightly bubbling around the edges. Remove the foil and bake for another 25 to 35 minutes until the potatoes are cooked through.
the vegan cheese layer:
While the potatoes are cooking, I like to prepare the vegan nacho cheese as it only takes 15 minutes to make. The vegan cheese topping is optional and you can skip it if you prefer. (My mom prefers scalloped potatoes without the cheesy topping so that note is for her). What a weirdo. Kidding!
I use my Melty Stretchy Gooey Nacho Cheese recipe found here on my blog, or my Nacho Cheese Love recipe found in my cookbook to top the scalloped potatoes. When making either of these cheese recipes add 1/2 cup more water to the recipe so that the cheese will be easier to spread over the scalloped potatoes. If you make the cheese ahead of time, it may tighten up as it cools, feel free to add more water if needed to thin.
If you prefer to use a store-bought vegan cheddar, use 2 cups grated cheese. Note that store-bought vegan cheese usually doesn’t melt as well.
Spread the Melty Stretchy Gooey Vegan Nacho Cheese across the surface of the potatoes then return to the oven for another 5 – 10 minutes to melt the cheese. You can optionally put the baking dish under the broiler to brown the cheese for just 1 – 2 minutes, keeping a close eye so it doesn’t burn.
Serve hot, garnishing with fresh thyme leaves, chopped chives, or nothing at all.
I love these vegan scalloped potatoes served as a side at Thanksgiving, Christmas, or Easter, but you will find that they are so easy to make so they might just end up on your table more often than that!
Bon appetegan!
Sam.
These are the best and easiest vegan scalloped potatoes! So creamy delicious and perfectly cheesy. No one will know they are vegan. These can be made oil-free too! The perfect side for Thanksgiving, Christmas, or Easter.
- 3 cups non-dairy milk (such as soy or almond)
- 6 tablespoons all-purpose flour (sub gluten-free all-purpose flour blend if preferred)
- 4 cloves garlic
- 1 1/2 teaspoons salt
- 2 small yellow onions, sliced
- 4 pounds yukon gold potatoes, sliced into thin rounds about 1/8" thick
- 1 recipe Melty Stretchy Gooey Vegan Nacho Cheese (made with an extra 1/2 cup of water) (optional) *see notes
- Fresh thyme leaves or chopped chives, for garnish (optional)
Preheat your oven to 400F (200C). Grease a 9" x 13" baking dish with vegan butter, oil, or omit for an oil-free version.
Make the creamy vegan sauce by adding the non-dairy milk, all-purpose flour, garlic, and salt to a blender, and blending until completely smooth. *If you do not have a blender, simply mince or press the garlic and whisk everything together in a bowl instead. Set aside.
Layer the potato and onions slices by spreading about 1/3 of the potatoes across the bottom of the baking dish. Spread 1/2 of the onion slices over the potatoes. Cover the onions with another third of the potato slices, followed with the remaining half of the onions. Top with the rest of the potatoes slices.
Pour the creamy vegan sauce over the potato and onion mixture, cover with foil and bake for 30 minutes. The liquid should be lightly bubbling around the edges. Remove the foil and bake for another 25 to 35 minutes until the potatoes are cooked through.
Spread the Melty Stretchy Gooey Vegan Nacho Cheese across the surface of the potatoes then return to the oven for another 5 - 10 minutes to melt the cheese. You can optionally put the baking dish under the broiler to brown the cheese for just 1 - 2 minutes, keeping a close eye so it doesn't burn.
Serve hot, garnishing with fresh thyme leaves, chopped chives, or nothing at all.
Notes on the vegan cheese:
- The vegan cheese topping is optional and you can skip it if you prefer.
- I use my Melty Stretchy Gooey Nacho Cheese recipe or my Nacho Cheese Love recipe found in my cookbook to top the scalloped potatoes. When making these cheeses add 1/2 cup more water to the recipe so that the cheese will be easier to spread over the scalloped potatoes. If you make the cheese ahead of time, it may tighted up as it cools, feel free to add more water if needed.
- If you prefer to use a store-bought vegan cheddar, use 2 cups grated cheese. Note that store-bought vegan cheese usualy doesn't melt as well.
To make ahead of time: bake the potatoes and make the cheese sauce and store them separately in the fridge for 1 - 2 days. I recommend underbaking the potatoes slightly so that they don't get too mushy when reheated. When ready to enjoy, cover the potatoes with foil and reheat at 350F (180C) for 20 - 30 minutes, or until warmed through. Then spread the cheese over top and bake another 5 - 10 minutes to melt the cheese.
Nutrition
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It tastes very good, but mine was very very wet. The sauce (I used AP flour) didn’t thicken it at all. I would like to make this for my Yom Kippur break-the-fast meal, but I am worried the same thing would happen. I also thought it might be better if I had sauteed the onions, as they were kind of limp and tasteless. The cheesy sauce on top was really good.
Hi Ilene, did you make sure to remove the foil from the baking dish at the 30-minute mark? If that doesn’t happen then the steam can’t escape and would make it too wet. If you did do that, and the potatoes came out cooked you can try reducing the non-dairy milk next time, but for all my tests it thickened up beautifully. Hope that helps!
Ha ha! Too funny, there’s an ad for Canadian milk on a vegan recipe site. These look awesome, will definitely serve at Thanksgiving
Oh no, that’s awful! I hate when those types of ads manage to sneak through my blocks. 🙁 I hope you love the potatoes at Thanksgiving 🙂
Has anyone tried this with almond flour, or any other kinds?
I would recommend using a gluten-free all-purpose flour blend, I like Bob’s Red Mill 1 to 1. The flour is used in this recipe to thicken the sauce, which I don’t think almond flour would be the best substitution for. Enjoy!
Can you make this a day or so ahead and then bake it the day you want to serve it?
Yes, you can bake the potatoes and make the cheese sauce and store them separately in the fridge for 1 – 2 days. I recommend underbaking the potatoes slightly so that they don’t get too mushy when reheated. When ready to enjoy, cover the potatoes with foil and reheat at 350F for about 20 – 30 minutes, or until warmed through. Then spread the cheese over top and bake another 5 – 10 minutes to melt the cheese. Enjoy!
This looks amazing. I love that you are getting started on the holiday recipes already. I was wondering which cheese sauce recipe you used in the photos, the one from the blog or the cookbook (as I see you list both as options above in the blog post)? Can’t wait to try it out, and love the idea of using the food processor to slice the potatoes!
Thanks so much, Lori! Yes Thanksgiving is only two weeks away here in Canada 🙂 In the photos, I used the nacho cheese recipe from the blog. Both are great tho! Enjoy!