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
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 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.
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.
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.
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!
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
More Thanksgiving Sides
- Vegan Gravy 1 Pot without mushrooms GF SF Option
- Easy Vegan Mashed Potatoes in Instant Pot or Saucepan GF SF
- Potato Sweet Potato Latkes Fritters GF OPTION
- Vegan Spinach Pinwheels with Cream Cheese SF
- Chickpea Spinach Pie with Berbere Spice SF
- Cornbread Stuffing SF
- Sweet Potato Rolls
Vegan Scalloped Potatoes without Nutritional Yeast
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
Nutrition
vegan_catbat says
November 9, 2019 at 1:06 pmOn the menu this week! Another reason why you are one of my fav chefs!
Richa says
November 9, 2019 at 2:22 pmTthanks!!
dina says
November 9, 2019 at 4:42 pmThis 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!
Richa says
November 9, 2019 at 5:43 pmYou 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.
Nina says
November 9, 2019 at 4:51 pmLooks 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…
Richa says
November 9, 2019 at 5:41 pmThey 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.
Sally says
November 10, 2019 at 7:58 amIf 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!
Richa says
November 10, 2019 at 12:24 pma 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.
Newly Vegan says
November 11, 2019 at 2:56 amOh 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.
Barbara says
November 11, 2019 at 11:35 amLove potatoes. Great recipe! Love your recipes!
Richa says
November 11, 2019 at 12:06 pmThanks!!
Wendy says
November 12, 2019 at 4:52 amMy potatoes were still pretty raw after an hour in the oven. Can I blanch them in boiling water first? Or microwave them first?
Richa says
November 12, 2019 at 11:32 amyou can bake them another half hour, or blanch for 2-3 mins and use.
Anu says
November 13, 2019 at 5:27 pmcan I use sweeet potatoes instead how would it affect cooking etc?? I made this with red potatoess and it was wonderful!
Richa says
November 13, 2019 at 5:43 pmyes thy will work fine. Check 10 mins earlier
sarah says
November 19, 2019 at 4:37 pmMade this recipe over this past weekend, it was great.
Richa says
November 19, 2019 at 9:30 pmthanks
anagha says
November 24, 2019 at 9:47 pmis there anyway i can do this without milk, or use 1cup milk 1cup water?
Richa says
November 24, 2019 at 10:39 pmyou can blend 1/3 cup cashews with 2 cups water and use that.
Richa says
November 26, 2019 at 10:54 amyou can also use just water. the sauce will be slightly thinner thats all.
Sara Ratelle says
November 28, 2019 at 12:25 pmHi 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!
Richa says
November 28, 2019 at 12:52 pmits lemon :). yes uncovered.
Heidi says
November 30, 2019 at 11:29 amThe 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.
Richa says
November 30, 2019 at 12:06 pmawesome! 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!
Swati Gulati says
December 14, 2019 at 7:07 amCan I omit the lemon zest?
Richa says
December 14, 2019 at 12:21 pmyes
Swati says
December 18, 2019 at 1:02 pmThis came out GREAT !! With the GF version .
Richa says
December 19, 2019 at 11:56 amawesome
Gen says
December 27, 2019 at 10:32 pmHello 🌸
What should I use to make grain free
Richa says
December 28, 2019 at 11:49 amuse 2 cup of thick cashew milk and skip the flour roasting step.
Devorah says
January 3, 2020 at 11:10 pmOh 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! 😂
Richa says
January 6, 2020 at 9:21 pmyay!
jazmin T says
January 5, 2020 at 3:04 pmHello,
What else can I make with this dish and will go really well together?
Richa says
January 6, 2020 at 7:22 pmits mentioned on the post, nut loaf, roasted veggies, lentil loaf with gravy, burgers,
K says
January 20, 2020 at 4:41 pmYum! The sauce is SO tasty. I used dill as my herb.
Richa says
January 21, 2020 at 1:53 pmgreat!
Diane says
February 6, 2020 at 4:29 pmSo good, I didnt have any lemon zest so used 1/4 tsp lemon juice, it was delicious
Diane says
February 6, 2020 at 4:30 pmSo 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
Richa says
February 6, 2020 at 5:08 pmawesome!
Diane says
February 8, 2020 at 7:32 amIf I was to use nutritional yeast, how much would you recommend should be added to the sauce. Thanks Richa
Richa says
February 9, 2020 at 11:57 am1-2 tbsp. Start with 1 and add more.
Carol says
February 16, 2020 at 12:49 pmHi, 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.
Richa says
February 16, 2020 at 1:46 pmassemble and store.Make sure all potatoes are covered so they dont dry out or brown because of air exposure. Bake when needed
Angie says
April 1, 2020 at 9:13 amI’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?
Richa says
April 1, 2020 at 11:37 amno idea 🙂
Jasmin says
April 3, 2020 at 3:38 amI don’t have miso can I omit? Suggestions please???”
Richa says
April 3, 2020 at 1:37 pmyes, use 1 tbsp nutritional yeast instead if you have it
Sabine says
April 6, 2020 at 8:26 amMade 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.
Richa says
April 6, 2020 at 3:19 pmyay!!
Deena Sullivan says
May 24, 2020 at 4:21 pmI 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.
Vegan Richa Support says
May 25, 2020 at 11:28 amthank you! yes, it’s very versatile
Laura Hobbs says
June 4, 2020 at 8:11 pmMy kids liked it so much they begged me to make it again first thing this morning!!!
Richa says
June 5, 2020 at 11:17 amYay