Introduction

This recipe for the best vegan scalloped potatoes delivers creamy, comforting layers of thinly sliced Yukon Gold potatoes bathed in a rich, herb-infused vegan sauce. Perfect for special occasions or hearty weeknight dinners, it’s a crowd-pleaser with deep savory flavors and a golden, bubbly top.

A close-up view of a square, layered potato dish placed on a white plate with a green base. There are three visible layers: the bottom layer is a light golden color showing thin potato slices tightly stacked, the middle layer is creamy and smooth, holding the structure together, and the top layer consists of slightly browned, crispy potato slices with a golden orange tint, sprinkled with small pieces of green herbs. The edges are a bit crispy and browned, adding texture contrast. The background has a soft focus of similar dishes, placed on a wooden surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pounds Yukon Gold potatoes
1 large sprig of sage (8 to 10 leaves)
8 to 12 sprigs of fresh thyme
1 large sprig of rosemary
1 bay leaf
3 cups (720 mL) full-fat oat milk
1/4 teaspoon freshly grated nutmeg
⅛ teaspoon cayenne pepper
1 teaspoon black peppercorns (or freshly cracked black pepper)
1 ¼ teaspoons kosher salt
5 tablespoons vegan butter or extra virgin olive oil, divided
1 medium-large yellow onion, finely diced
8 large garlic cloves, minced
½ teaspoon red pepper flakes
⅓ cup (42 g) all-purpose flour
½ cup (35 g) nutritional yeast
1 teaspoon Dijon mustard
1 tablespoon white miso paste, at room temperature
½ cup to ¾ cup vegan parmesan (optional but recommended)
Flaky sea salt
1 big handful of chopped chives

Instructions

Step 1: Peel and wash the potatoes, then dry them thoroughly. Use a mandoline to slice the potatoes very thinly, about ⅛ inch (0.3 cm) thick.
Step 2: Arrange a rack in the center of your oven and preheat to 400ºF (200ºC). Grease a 13×9-inch (33×23 cm) baking dish with a little oil, coating the bottom and sides.
Step 3: Tie sage, thyme, rosemary, and bay leaf into a bouquet garni using kitchen twine. If unavailable, keep the herbs loose for infusion.
Step 4: In a medium saucepan, combine oat milk, bouquet garni, nutmeg, cayenne, peppercorns, and salt. Bring to a simmer over medium heat, then reduce heat to low and gently simmer for 7-8 minutes. Let cool and strain the milk, discarding the herbs.
Step 5: Heat 1 tablespoon of vegan butter or olive oil in a deep 10 or 12-inch frying pan over medium-high heat. Add the diced onion, season with salt and pepper, and cook, stirring often, until golden brown and caramelized, about 15 minutes.
Step 6: Add the remaining 4 tablespoons of butter or oil to the pan. Once melted, stir in the garlic and red pepper flakes. Cook for 1-2 minutes until the garlic is golden and fragrant, stirring frequently.
Step 7: Sprinkle in the flour and whisk constantly for 1-2 minutes to form a paste. Slowly pour in the infused oat milk, whisking continuously to prevent lumps. Bring to a boil over medium-high heat, then reduce to medium and simmer for 3-5 minutes, whisking often, until thickened and creamy. Stir in nutritional yeast, Dijon mustard, and miso paste until smooth. Remove from heat.
Step 8: Layer half the potato slices in the bottom of the prepared baking dish, slightly overlapping. Season generously with salt and pepper. Pour half the sauce evenly over the potatoes and smooth with a spatula.
Step 9: Add the remaining potatoes in overlapping layers. Season with salt and pepper again. Pour over the remaining sauce, scraping any sauce stuck to the sides of the pan down into the dish. If using, sprinkle vegan parmesan evenly on top.
Step 10: Cover the dish with foil and bake for 1 hour, until the sauce is bubbly around the edges. Remove the foil, rotate the dish 180º, and bake uncovered for another 20-25 minutes until the potatoes are tender and the top is golden brown. If needed, bake an additional 10 minutes or briefly broil for 1-2 minutes to brown the top further—watch closely.
Step 11: Remove from oven and sprinkle with flaky sea salt and chopped chives. Let cool for 15 minutes before slicing to allow the dish to thicken and set.

Tips & Variations

Use a mandoline for perfectly thin, even potato slices that cook evenly.
Caramelizing the onions slowly is crucial for rich flavor—don’t rush this step.
Substitute oat milk with any other full-fat plant milk for a different flavor profile.
For an extra cheesy finish, add a layer of vegan mozzarella or your favorite vegan cheese before baking.
If you don’t have fresh herbs, dried herbs can be used but reduce the quantity by about half.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in a 350ºF (175ºC) oven until heated through, about 20 minutes. The sauce will thicken upon cooling but will loosen again when reheated.

How to Serve

A square piece of layered potato dish sits in the center of a white plate with a soft green interior. The dish has multiple thin layers of golden-brown, slightly crispy potato on top with a creamy interior visible on the sides. The top layer has some browned and slightly curled edges, with small green herb pieces sprinkled over the surface, adding a fresh touch. The photo is taken on a white marbled surface with soft focus on the background, making the dish the focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of potatoes?

Yukon Gold potatoes provide the best texture and creaminess, but you can substitute with Russets or red potatoes. Keep in mind that waxier potatoes hold their shape better, while starchy ones may break down more during baking.

Is it necessary to use miso paste in the sauce?

Miso adds a depth of umami and complexity to the sauce, but if you don’t have it on hand, you can omit it or replace with a splash of soy sauce or tamari for similar savory notes.