Vegan Scalloped Potatoes and Cauliflower with Jamaican Curry Spices. Curried Scalloped Potatoes. Vegan Potato Gratin. Easily made gluten-free and nut-free. Oil-free option
These Creamy Vegan Scalloped Potatoes are a quick, easy and crowd pleasing side. You can make these as decadent as you wish. I use almond milk and flour to make the creamy sauce that is well spiced with Jamaican Curry Spice Blend. I made up the Curry blend to my preference and it uses flavors from Jerk seasoning and the traditional Jamaican curry powder to get this amazing burst of flavor.
You will want to make double, triple batch of this blend and sprinkle it over everything! Just use whichever spices and herbs you have. There is tons of flavor with or without a few. Don’t let that long list of spices deter you. You need to make this atleast once! I dont use turmeric in my blend for a non yellow sauce. You can add turmeric. For a super quick Jamaican Curry Blend, use 1.5 to 2 tsp curry powder of choice and generous dashes of thyme, parsley, all spice, nutmeg and some lime zest. The topping is garlic, breadcrumbs and paprika. Use just garlic, or add some nutritional yeast for cheesy profile, or vegan parm. Yuhmmm.
More casseroles from the blog. This amazing Nacho Mac and Cheese Casserole, or a hearty Quinoa black bean cheddar casserole. Crowd pleasing Spinach florentine bake, and a holiday Sheldperd’s pie with chickpeas, veggies and sweet potatoes, Protein filled Spiced Lentil and Rice Casserole with Chickpea flour Dumplings.
This recipe is lightly inspired by Bryant Terry’s Curried Scalloped Potatoes.
If you make it do leave me a comment, or tag me #veganricha on Instagram! The recipe is easily doubled. Just double up the sauce ingredients. Adjust the flavor and spice during simmering if needed. Use all potatoes, or all cauliflower or other veggies. Add some curry spiced brown lentil layer in between to make this a meal.
Video: My Youtube Channel.
Vegan Scalloped Potatoes and Cauliflower with Jamaican Curry Spices
Ingredients
Gratin:
- 2 tsp oil
- 1/2 (0.5 ) medium onion chopped
- 3 cloves of garlic finely chopped
- 3.5 tbsp flour Use rice flour to make it gluten-free, or use 1/4 cup cashews blended into the non dairy milk below
- 1 Tbsp Jamaican Curry Powder: Recipe below
- 2 cups (488 ml) unsweetened non dairy milk such as almond milk. Use coconut soy for nut-free, cashew milk for richer sauce
- 1/2 to 3/4 tsp salt
- half a small head of cauliflower sliced into not more than 1/4 inch thick slices
- 2 medium yukon or russet potatoes thinly sliced 1/8 inch thick
- 1/4 cup (58.75 ml) water or vegetable broth
Breadcrumb topping: Optional
- 1/3 cup (36 g) breadcrumbs (gluten-free if necessary)
- 1/4 tsp (0.25 tsp) salt
- 2 cloves of garlic minced
- 1/4 tsp (0.25 tsp) dried thyme
- 1/4 tsp (0.25 tsp) black pepper
- 1/4 tsp (0.25 tsp) or more smoked paprika
Jamaican Curry Powder:
- 1/2 tsp (0.5 tsp) ground coriander
- 1/4 tsp (0.25 tsp) ground cumin
- 1/4 tsp (0.25 tsp) ground mustard
- 1/4 tsp (0.25 tsp) onion powder
- 1/2 tsp (0.5 tsp) dried thyme
- 1/2 tsp (0.5 tsp) dried parsley
- 1/4 tsp (0.25 tsp) or more cayenne
- 1/4 tsp (0.25 tsp) black pepper
- 1/8 tsp (0.13 tsp) or more allspice
- a good dash of cinnamon ground nutmeg or clove, ground ginger
- 1/4 tsp (0.25 tsp) lime zest or add 1/2 tsp lime juice after roasting the spices and flour, mix in at Step 2.
Instructions
- Preheat the oven to 400 degrees F / 200ºc. Heat oil in a skillet over medium heat. Add onion and garlic and cook until translucent.
- Add flour and spice blend, lime zest and cook for a minute. If using lime juice, cook the spices and flour until roasted then add the lime juice and mix in for a few seconds.
- Add non dairy milk and mix well. Continue to cook until the mixture thickens. Taste carefully and adjust salt and spice and mix in. You can also fold in some nutritional yeast for cheesier flavor.
- Take off heat. Spread half of the sauce in a baking dish. Or reserve from the cast iron skillet.
- Layer the Cauliflower slices in a non overlapping layer. Or use more potatoes.
- Add a layer of potatoes. Spread the reserved sauce all over. Pour a 1/4 cup water on the edges.
- Cover with foil and bake at 400 deg F / 200ºc for 20 minutes.
- Make the breadcrumb mixture by mixing everything in a bowl. Uncover the baking dish, sprinkle breadcrumb mixture on top. Alternatively, Sprinkle some paprika, salt, minced garlic and vegan parmesan.
- Bake another 15 to 25 minutes or until the potatoes are tender. Use a knife to insert through all layers to check. Bake time depends on the thickness of the potatoes. Sprinkle frersh herbs of choice. Cool for 5 minutes then serve.
Video
Notes
Nutrition
Sallie Saunders says
January 28, 2017 at 5:05 pmHello Richa,
love your recipes and cookbook and I look forward to getting the new ones. The only thing I would like is some nutritional info on each one. I am on a fairly restricted diet and would like to know calories per serve without having to do all the calculations myself.
hope you can help
Richa says
January 28, 2017 at 5:25 pmHi Sallie, I am looking to hire someone to do the calculations for me since there are no easy widgets or tools that are sufficiently accurate. Hopefully we will find someone this year. If you have some calculations for some recipes, do leave them in the comments for others in the meanwhile.
Kat says
January 29, 2017 at 6:21 pmI made this last night and it was lovely! I had to tinker with amounts on the fly to fit my baking dish, but I’m happy with how it came out. Thanks, Richa!
Richa says
January 29, 2017 at 6:49 pmAwesome! Yes tinker away. someties i add other veggies or some spiced up lentils and a double sauce amount.
Edwina | Kitchen Appliances says
January 30, 2017 at 3:42 amI’m glad you warned me about the number of spices before I saw them – a bit daunting! And what a great idea to add a layer of lentils to turn it into a meal. I love potato bakes so if I can make it a meal instead of a side I’ll do it.
Richa says
January 30, 2017 at 10:14 amha yes. Think of it as 2 different recipes. The spice blend which you can make or buy, then its just the potatoes, cauliflower, roux and breadcrumb topping.
Val says
January 30, 2017 at 4:21 pmThis looks awesome. I’m thinking about adding mushrooms. What do you think?
Richa says
January 30, 2017 at 5:04 pmSure. Mushrooms go well with creamy sauces.
Nina says
January 31, 2017 at 3:47 amHi, I have just ordered your book Amazon UK looking forward to trying your recipesmout.
Couple of questions, do you have any idea what type of potatoes to use here in UK in place of russet/Yukon Gold? Some varieties we have here in the UK are King Edward, fluffy potatoes good for mashed potatoes or roast potatoes where you want crispy but fluffy roasties, Desiree red skinned potatoes a smooth variety, will hold shape, Maris Piper good for roasting and chipping, we have new potatoes some waxy like Anya and Charlotte, any ideas which are similar to what you have specified. As I am not familiar with either of your suggestions.
Also the topping do you use fresh breadcrumbs or dried like Japanese panko?
Thanks.
Richa says
January 31, 2017 at 3:34 pmWow. 🙂 I had no clue about all the different names for potatoes in UK. Any of the one you usually use to make chips or to roast in dishes where you want the potatoes to keep their shape, would work.
I use dried Panko kind of breadcrumbs.
Nina says
February 1, 2017 at 6:28 amThanks Richa, yes we do have a lot of varieties of potatoes in the UK. I think I will try Desiree potatoes. I might try the Bart Jerk seasoning, they are really good quality spice mixes.
Erin says
February 6, 2017 at 12:07 pmI made this, with a small substitution of panko for the breadcrumbs (what I had on hand) and added nutritional yeast flakes and a splash of veggie stock to the sauce. It was delicious, and I have a new favorite dish for potlucks. It is always a flavor adventure with you recipes, Richa!
Richa says
February 7, 2017 at 9:32 amAwesome!
Primsu says
February 6, 2017 at 11:50 pmCan I use sweet potato here?
Richa says
February 7, 2017 at 9:31 amYes. Sweet potatoes will cook faster than potato or cauliflower, so use only sweet potatoes in both the layers.
Primsu says
February 7, 2017 at 10:38 pmThanks Richa 🙂 will definitely try this one !!
Xena says
February 14, 2017 at 4:46 pmI combined the panko breadcrumbs with crispy fried onions and vegan cheese – so yummy. This was a superb dish and will definately be on a frequent rotation in our household. Just want to say how much i love your website – your delicious recipes are so inspiring and creative.
Richa says
February 14, 2017 at 4:58 pmoooh. great idea. everythings better with crispy onions!
Catherine says
February 27, 2017 at 6:08 amSo flavorful! I made this for my family and we all devoured it. I will definitely be making it again soon. Thank you for the recipe!
Richa says
February 27, 2017 at 10:58 amAwesome!
Lindsay says
February 28, 2017 at 3:17 pmI made this dish with a coconut cream (rather than coconut milk). As I was cooking the sauce to thicken it suddenly became a pool of oil. I’m not sure what went wrong- the curry sauce was thickening and looking beautiful until it wasn’t. Perhaps I’ll try it again with coconut milk or other non-dairy. Very disappointing but it smelled good.
Richa says
February 28, 2017 at 6:07 pmnot sure what happened there. Was it pure coconut cream or did it have something mixed in? Was it coconut butter (shredded dried coconut blended to a creamy state).?Coconut cream will generally liquefy to coconut milk but will thicken once the dish starts to cool. You can use other non dairy milks as well.
Liesel says
March 6, 2017 at 7:40 amThis looks so delicious! I can’t wait to try it… Quick question – would there be a way to incorporate tofu in this dish somehow? Just trying to think of a way to “beef” it up a little but still have everything bake in the same dish.
Richa says
March 6, 2017 at 10:57 amYou can cook some tofu with the onion and the spices. Remove some of it and proceed to make the sauce.
Taylor B. says
March 29, 2017 at 12:05 amThis looks sooo amazing, I can almost smell it through the screen! I tried to make something similar recently in my slow cooker, and it turned out so gross looking. Can’t wait to try this!
Janice says
May 25, 2017 at 7:54 amLooks delicious! What else would u serve with it???
Richa says
May 25, 2017 at 10:59 pmThis is pretty decadent, so i generally do a light side salad with it. For a heavier meal, some lentil quinoa loaf slices with additional sauce works really well.
diane marie says
May 31, 2017 at 11:31 amI made curry scalloped potatoes today. I enjoyed them very much ; however, my dish looked green in color instead of the yellow orange yours does in the picture. Any suggestions. I did add nutritional yeast to my sauce.
Richa says
May 31, 2017 at 12:54 pmhmm. Sometimes the garlic reacts with the pan causing the mixture to turn green. So maybe that caused it? or if you used fresh herbs?
diane marie says
June 1, 2017 at 4:51 amused an iron pan and use garlic in it often. cooked on top of the stove in skillet and then put it in the oven. should I transfer to different pan? did you use more red spices than green? followed recipe and made the spice written.
Diane Marie says
June 1, 2017 at 4:54 amIt was the sauce that turned green, yes.
Richa says
June 1, 2017 at 10:25 amsounds like some kind of reaction. the onion garlic mixture sometimes does turn green (age of garlic, mincing, acid in the mixture or from the pan etc) .. see http://www.seriouseats.com/2013/08/ask-the-food-lab-why-does-my-garlic-turn-green.html
It is ok to consume. You can add some turmeric and paprika to counter the color. Also see tips in the link above.
Diane Marie says
June 1, 2017 at 11:25 amThank you for the article, interesting for sure. We loved the dish and will certainly make it again. 🙂
Carol Shaw says
December 7, 2018 at 2:51 pmMade this tonight. Mine turned a muddy light army green, not garlic reaction green. Pretty sure it was the spice blend. I did add extra though as it didn’t have much flavor to me. Maybe my spices, and tastebuds are old! Added some extra regular curry powder, nutritional yeast, salt, and coconut milk. In the oven now and smells great
Richa says
December 7, 2018 at 4:34 pmhmm. maybe the spices are old? curry powder will also add yellowy profile so that might be muddy green withthe other ingredients. You can definitely adjust the overall flavor to preference. Mine was potent enough to what i was going for. Its a flexible recipe, adjust away!
Angela says
July 31, 2017 at 6:35 pmCooked this last night for dinner. Excellent recipe, thank you! My hubby and almost-2-year-old son both loved it!
But I will say it took me 75 minutes prep time – from start until it went into the oven. That’s starting with a clean kitchen, and working diligently on the recipe. I did double the recipe which accounts for some of the extra time. But I’d love to see anyone get this into the oven in 15 minutes- no way unless all the veg was already chopped and sliced! ????
HJ says
December 23, 2017 at 6:55 pmHi! Could I prep this tomorrow morning, then refrigerate it and bake if for dinner the next evening?? If so, do I need to tweak the recipe at all?
Richa says
December 28, 2017 at 11:56 pmYes, you can make it ahead. Layer the sauce and veggies and sauce, cover the skillet with a plate or something and refrigerate. Then bake when ready to
Nina says
January 7, 2018 at 3:36 amHi, what I sent the approximate weight of 2 medium Yukon or Russet potatoes. As we don’t have that variety of potato here. Thanks.
Lena says
February 8, 2018 at 3:27 amI love a good potato side dish. This looks amazing. All those spices will be tasty. I’m going to try and make this on the weekend. It looks delicious.
Jen says
April 6, 2018 at 5:45 pmI just made it this week. Yum! Been wanting to try it for a while. The roux sauce reminds me of what we made for baked mac & cheese when I was growing up. And I have missed that since I started eliminating animal products. I took a risk and used whole wheat flour as it was all I had.
I used leeks, mustard powder, fresh parsley, sage and thyme, in addition to the garlic in your recipe. I doubled the recipe, which, as you mention, is easy to do. I also sauteed fresh mushrooms with the seasonings at the beginning. The milk was coconut/almond. I added a bag of frozen peas and carrots.
I’d take a picture, but I think the wheat flour, shrooms and/or the milk may have been what made it more gray than golden brown. Lol. It is tasty though!!
Jen says
April 6, 2018 at 5:46 pmOh, I used rosemary, too.
Jen says
April 6, 2018 at 5:48 pmAnd I made the top somewhat crunchy by turning on the broiler at the end of baking.
Richa says
April 6, 2018 at 5:51 pmSounds fabulous!! Extra golden breadcrumb topping will hide everything 🙂
JEN says
April 10, 2018 at 7:57 amGood idea. Thanks!
Starshake says
June 10, 2018 at 5:55 amBeautiful dinner this evening, guilt free, earth friendly, simple and delicious. Love your work 🙂 Thank you xx
Richa says
June 10, 2018 at 10:02 amthanks!!
Katie says
December 8, 2018 at 10:50 amMade this for dinner last night! Very delicious and the sauce is amazing! I also broiled for about 5 minutes and used panko for the topping and vegan parmesan.
Virginia Gross says
December 17, 2018 at 11:44 amThis is truly a keeper. I made this for Sunday dinner and it was a hit. I used cashews in place of flour. The flavors and creaminess are perfect. I was surprised that the flavors would work but it taste so heavenly. I also added some nooch. Thanks, Richa. It’s a classy, comforting dish.
Emma says
May 4, 2019 at 9:32 amHi Richa! Can this be made the day before then baked the next day? Thanks.
Richa says
May 4, 2019 at 12:51 pmyes you can assemble the sauce and veggies, cover and refrigerate. he sauce will thicken a lot when stored, so you might have to add additional non dairy milk( drizzle some on top and the sides) before baking.