Vegan Richa

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Vegan Scalloped Potatoes

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You have to try My Creamy Vegan Scalloped Potatoes Recipe! No Dairy, No Nuts, No nutritional Yeast! in this Potato Gratin. Can be gluten-free and Soy-free. Oil-free option Jump to Recipe

Vegan Scalloped Potatoes in a cast iron skillet on wood board

Lets make these Classic Scalloped Potatoes to add to the Thanksgiving menu!

These Scalloped potatoes are Easy, use just a few ingredients, don’t need nutritional yeast for the cheesyness, have no nuts and are creamy, cheesy and all things delicious. Use herbs of choice for variation. Use a combination of veggies such as cauliflower with the potato. Top with a breadcrumb topping. Many options!

Ingredients for scalloped potatoes in bowls

Ingredients for Vegan Scalloped Potatoes

  • oil to saute. To make without oil, saute the onion in broth. Dry toast the flour for a few mins before using in the sauce.
  • Flavor ingredients: onion, garlic, salt, pepper, onion powder, herbs, zest of half a lemon, miso, mustard
  • flour – all purpose. Use a mix of rice flour and tapioca starch for gluten-free
  • unsweetened non dairy milk to make the creamy sauce. Use light coconut milk, unsweetened almond milk, cashew milk, oat milk or soy milk
  • thinly sliced peeled yukon gold potatoes.

How to make Vegan Scalloped Potatoes with Step Pictures

Heat a saucepan over medium heat. Add oil and let it heat up. Add onion and garlic and cook for 2 mins. Add the flour and herbs, 1/4 tsp black pepper and salt and mix in. Cook for half a minute, add in the lime zest, miso and mustard and mix in and cook for another few seconds.

onion and garlic in a black saucepan

onion and flour in a clack saucepan

Add in half cup of the milk and mix in, add in the another half cup and mix in so that there are no lumps. add in the rest of the non dairy milk and mix in and bring to a boil. Cook for 3 mins then take off heat. Carefully taste and adjust salt and flavor. Mixture will be just slightly thick but will continue to thicken on cooling.

Scalloped potato creamy sauce mixture in a saucepan

Peel and slice the potatoes. I do this while or after cooking the cream sauce, so the potatoes don’t brown.

Grease a baking dish or cast iron pan and arrange the slices in an overlapping fashion. You can also place layer of non overlapping potatoes and repeat until finished. You want less than 3 layers for even cooking and crispy topping.

Pour all of the sauce over the potatoes. It will look like a lot.

sliced potatoes in a cast iron skillet

Bake for 1 hour at 350 deg F . Broil for a minute to brown.

Garnish with the remaining black pepper and some fresh herbs such as chives. If you are like me you would also sprinkle some reed pepper flakes and maldon sea salt. done!

sliced potatoes drizzled with creamy cheesy sauce in a cast iron skillet

Can I make this Gluten-free?

To make this gluten-free use 1.5 tbsp rice flour and 1.5 tbsp starch such as tapioca starch and a thicker non dairy milk such as soy milk or cashew milk or thick oat milk

Can I make this without Oil

Dry toast the flour on a skillet over medium heat for 4 to 5 mins, stirring occasionally and set aside.

Saute the onion and garlic in 2 tbsp broth in step 1 until translucent and proceed. Add the flour after mixing in the herbs, miso and mustard. Add half cup non dairy milk and proceed with the rest of the recipe

Scalloped potatotes in a Cast iron skillet ready to bake

More Thanksgiving Sides

Vegan Scalloped Potatoes in a cast iron skillet on wood board

Vegan Scalloped Potatoes in a cast iron skillet on wood board
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5 from 11 votes

Vegan Scalloped Potatoes without Nutritional Yeast

You have to try My Creamy Vegan Scalloped Potatoes Recipe! No Dairy, No Nuts, No nutritional Yeast! in this Potato Gratin. Can be gluten-free, soy-free, Oil-free . Makes a 8 in pan

Prep Time10 mins
Cook Time1 hr 2 mins
Total Time1 hr 12 mins
Course: Side
Cuisine: American
Keyword: scalloped potatoes, vegan potato gratin, vegan potatoes au gratin, vegan scalloped potatoes no nutritional yeast
Servings: 4 side servings
Calories: 128.85kcal
Author: Vegan Richa

Ingredients

  • 2-3 tsp (2 tsp) olive oil (see note for oil-free)
  • 1/4 cup (40 g) finely chopped onion
  • 3 cloves of garlic , finely chopped,
  • 3 tbsp flour (all purpose), See note for gluten-free
  • 1/2 to 3/4 tsp salt
  • 1/2 tsp freshly ground black pepper ,divided
  • 1/4 tsp onion powder
  • zest of 1/4 or 1/2 a lemon (depends on size of lemon and your preference of flavor)
  • 1 tsp dried herbs (I use rosemary and thyme)
  • 1/2 tsp miso (use chickpea miso for soyfree), optional
  • 1 tsp stoneground mustard or 1/2 tsp ground mustard
  • 2 cups (473.18 ml) non dairy milk at room temp , such as light coconut milk, unsweetened almond milk, cashew milk(1/4 cup cashews blended with 2 cups water), oat milk or soy milk
  • 2 large or 3 medium yukon gold potaoes

Instructions

  • Heat a saucepan over medium heat. Add oil and let it heat up a bit. Add onion and garlic and cook for 2 mins. Add the flour and herbs, 1/4 tsp black pepper and salt and mix in. Cook for half a minute, add in the lemon zest, miso and mustard and mix in and cook for another few seconds.
  • Add in half cup of the milk and mix in, add in the another half cup and mix in so that there are no lumps. Add in the rest of the non dairy milk and mix in and bring to a boil. Cook for 3 mins then take off heat. Carefully taste and adjust salt and flavor. This Bechamel sauce will be not be very thick but will continue to thicken as it cools.
  • Peel and slice the potatoes into an 1/8th inch thick slices. I do this while or after cooking the cream sauce, so the potatoes don't brown. (If slicing before hand, then store in a bowl of cold water until ready to bake. Then drain, lightly pat with a paper towel and move to the next step.)
  • Grease a baking dish or cast iron pan and arrange the slices in an overlapping fashion. You can also place a layer of non-overlapping potatoes, then place over this layer and repeat until finished. You want less than 3 layers for even cooking and crispy topping.
  • Pour all of the sauce over the potatoes. It will look like a lot.
  • Bake for 1 hour at 350 deg F (176 C) . Check in the center with a toothpick, there should not be any resistance. Continue to bake longer if needed. Broil for a minute to brown the top if needed.
  • Garnish with the remaining black pepper and some fresh herbs such as chives. If you are like me you would also sprinkle some red pepper flakes and maldon sea salt and serve.

Video

Notes

Gluten-free: Use 1.5 tbsp rice flour and 1.5 tbsp starch such as tapioca starch and a thicker non dairy milk such as soy milk or cashew milk or thick oat milk
Oil-free: Dry toast the flour on a skillet over medium heat for 4 to 5 mins, stirring occasionally and set aside. Saute the onion and garlic in 2 tbsp broth in step 1 until translucent and proceed. Add the flour after mixing in the herbs, miso and mustard. Add half cup non dairy milk and proceed with the rest of the recipe(step 2 onwards)
For a Cheesy Gratin: Top the sauced Potatoes with vegan cheese shreds or cheese shreds + breadcrumbs + herbs and bake. 
Variations: Recipe is easily doubled. Or add other layers in between. Check with a toothpick in the center and continue baking as needed. Add some nutritional yeast to the sauce if you like for extra cheesy flavor. 
Nutrition is for 1 serve

Nutrition

Nutrition Facts
Vegan Scalloped Potatoes without Nutritional Yeast
Amount Per Serving
Calories 128.85 Calories from Fat 34
% Daily Value*
Fat 3.81g6%
Saturated Fat 0.34g2%
Sodium 382.2mg17%
Potassium 463.47mg13%
Carbohydrates 20.41g7%
Fiber 3.52g15%
Sugar 0.66g1%
Protein 4.4g9%
Vitamin C 13.58mg16%
Calcium 190.75mg19%
Iron 4.02mg22%
* Percent Daily Values are based on a 2000 calorie diet.

 



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  2. This looks so yummy, but I can’t eat onions or garlic. Are they really key to the recipe? Is there anything you might suggest I could substitute? TIA!

    Reply

    • You can omit them and add more of the miso (1 tsp total) and mustard (1/2 tsp more). Taste the sauce when it is boiling and adjust to preference.

      Reply

  3. 5 stars
    Looks like a fabulous recipe… I am going to make it. Do you rinse or soak the sliced potatoes prior to baking or add them straight to the skillet? I can’t get Yukon Gold Potatoes here in the UK are they a waxy or soft potato? Also, I am curious to know re the toasting of the flour… what does it do? Big thanks. ps I own your cookbooks, I hope you write another soon…

    Reply

    • They have slightly wacy texture. Use potatos you geenrally use from a gratin or other baked casserole kind of dish. I do soak them if there is a significant time between slicing and using. As i mention in the recipe. i make the sauce, then i proceed to peel and slice, then arrange then, pour the sauce and bake. A few mins of exposure doesnt do anything to the yukon gold. a half or exposure will.

      Reply

  4. If I wanted to double the recipe how would that affect baking time, and what size baking dish would be best…9×13? Or would I have to make two separate batches? It looks so good, we’d need more than 4 servings! Thank you!

    Reply

    • a double batch will fit in 9 by 9 inch. just check after thehour with a toothpick in the middle. There shouldnt be any resistance. or continue to bake for another 10 mins.

      Reply

  5. Oh wow! I just turned vegan and I am struggling a lot with the fact that I am making the same thing all over again. I simply need some inspiration.

    Looking at the top picture, I was quite surprised to find out that this was a vegan dish! It does not only look fabolous (I will try to make it later), but it also shows that you can make literally “anything” and still be a vegan.

    Reply

  7. My potatoes were still pretty raw after an hour in the oven. Can I blanch them in boiling water first? Or microwave them first?

    Reply

  11. Hi there. The ingredients say lemon zest but the directions say lime. I went with lemon. Also, just to confirm, bake uncovered. Thank you for helping us plan out first home cooked vegan Thanksgiving!

    Reply

  12. 5 stars
    The sauce was easy to make and tasty, next time I’ll make more for the dish. I used red potatoes packed a bit too tightly. I made it as the center of our Thanksgiving dinner table.

    Reply

    • awesome! yes make more sauce as needed.Mine was plenty, prob the size of the potatoes. But the good thing is you can always make more sauce and add it before baking!

      Reply

  16. 5 stars
    Oh Richa, you have done it again!

    My whole family loved this. I made a double batch and it was totally eaten up and people wanted more. So I am making it again tomorrow night! 😂

    Reply

  20. 5 stars
    So good, I didnt have any lemon zest so used 1/4 tsp lemon juice, it was delicious. Next time I will try it with the nutritional yeast
    Thank you

    Reply

  22. Hi, I would like to make this for an upcoming Christian Passover meal. Can it be made ahead — and if so, is it best to assemble it and refrigerate before baking or is it best to bake it, let it cool, then re-warm before serving? Thank you — it looks really tasty, and I’m looking forward to serving it instead of egg-laden potato kugel.

    Reply

  23. I’d like to make these in the crockpot since I will have a ham in the oven and can’t put it to 350. Any thoughts on how long? 3-4 hours on high?

    Reply

  25. 5 stars
    Made this over the weekend and it was DELICIOUS! I omitted the miso without any problems. While I have been making scalloped potatoes for over 35 years, my daughter declared this the BEST scalloped potatoes EVER! Personally I loved the fact that it was just the right amount for my family of 4 adults although I did probably use more potatoes than the recipe called for as my potatoes on hand were tiny. I filled a 10 inch skillet with a layer and a half of potatoes and there was plenty of sauce, but not so much that everything bubbled over. Thanks for another great recipe! I will absolutely be making this again.

    Reply

  26. 5 stars
    I added some vegan cheese to it and my picky husband thought it was great! Thank you. Definitely a winning Béchamel sauce, and a yummy side dish in all.

    Reply

  30. 5 stars
    Absolutely amazing! I wasn’t looking for a recipe free of anything, just a 5 star one, and I found this. It was so easy and great! Love the fact that there’s no expensive ingredients nor soaking. I will always come back to this recipe every time. Thank you!!!

    Reply

    • Awesome! Yes the recipes here aren’t defined by what they are free of, they are great food ! which happens to also be free of certain ingredients which people search for 🙂

      Reply

  32. Hey i dont get these yukon gold potatoes here in india. We get the ones that are used to make aalo tikkis and french fries and we get the regular potatoes…which ones might work?

    Reply
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