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The Best Vegan Scalloped Potatoes Recipe

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4.5 from 144 reviews

This recipe for the Best Vegan Scalloped Potatoes combines thinly sliced Yukon Gold potatoes with a rich, creamy oat milk-based sauce infused with fresh herbs and aromatic spices. Caramelized onions, garlic, nutritional yeast, miso, and Dijon mustard create a deeply savory and luscious flavor, topped with optional vegan parmesan for an irresistible golden crust. Baked to bubbly perfection, this dish is a comforting, plant-based take on a classic scalloped potato, perfect as a side or main for a crowd.

Ingredients

Scale

Potatoes and Herbs

  • 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

Sauce

  • 3 cups (720 mL) full-fat oat milk
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon black peppercorns or freshly cracked black pepper
  • 1 1/4 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
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup (42g) all-purpose flour
  • 1/2 cup (35g) nutritional yeast
  • 1 teaspoon Dijon mustard
  • 1 tablespoon white miso paste, at room temperature
  • 1/2 cup to 3/4 cup vegan parmesan (optional but recommended)

Finishing

  • Flaky sea salt
  • 1 big handful of chopped chives

Instructions

  1. Prepare the Potatoes: Peel and wash the Yukon Gold potatoes thoroughly. Dry them well, then use a mandoline to slice them into 1/8 inch (0.3 cm) thin slices for even cooking.
  2. Preheat Oven and Prepare Baking Dish: Place a rack in the center of the oven and preheat to 400ºF (200ºC). Grease a 13×9-inch (33×23 cm) baking dish with a bit of oil, spreading it across the bottom and up the sides to prevent sticking.
  3. Make a Bouquet Garni: Tie together the fresh sage, thyme, rosemary, and bay leaf with kitchen twine to form a bouquet garni. If you don’t have twine, you can leave the herbs loose for flavor infusion.
  4. Infuse the Oat Milk: In a medium saucepan, combine oat milk, bouquet garni, freshly grated nutmeg, cayenne pepper, black peppercorns, and kosher salt. Bring to a simmer over medium heat, then lower to a gentle simmer for 7 to 8 minutes. Remove from heat, strain through a sieve, discard the herbs, and set aside the infused milk.
  5. Caramelize Onions: In a deep 10- or 12-inch frying pan, heat 1 tablespoon of vegan butter or olive oil over medium-high heat. Add the finely diced onion, season with salt and pepper, and cook stirring frequently until the onions turn a rich golden brown, about 15 minutes. This slow caramelization develops deep savory flavor.
  6. Add Garlic and Red Pepper Flakes: Stir in the remaining 4 tablespoons of vegan butter or olive oil. Once melted and hot, add the minced garlic and red pepper flakes. Cook for 1 to 2 minutes until the garlic is golden and fragrant, stirring often to avoid burning.
  7. Make the Sauce: Sprinkle the all-purpose flour over the garlic mixture and whisk continuously for 1 to 2 minutes to cook out the raw flour taste. Gradually pour in the infused oat milk while whisking steadily to avoid lumps. Bring the sauce to a boil over medium-high heat, then reduce to medium and simmer, whisking frequently, for 3 to 5 minutes until thickened and creamy enough to coat the back of a spoon. Remove from heat and whisk in the nutritional yeast, Dijon mustard, and white miso paste until smooth and well combined. The sauce should be thick but pourable.
  8. Layer Potatoes and Sauce (First Half): Place half of the sliced potatoes in overlapping layers at the bottom of the prepared baking dish (about three layers). Season this first potato layer generously with salt and pepper. Pour and spread half of the creamy sauce evenly over the potatoes using a silicone spatula, making sure it reaches the edges.
  9. Layer Potatoes and Sauce (Second Half): Add the remaining potato slices on top, seasoning again with salt and pepper. Pour the rest of the sauce over this second layer. Use a silicone spatula to scrape any sauce clinging to the sides of the pan down into the potatoes to prevent burning during baking. If using, evenly scatter the vegan parmesan over the top to form a flavorful crust.
  10. Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 1 hour. The sauce should be bubbly at the edges.
  11. Bake Uncovered and Brown: Remove the foil carefully, rotate the pan 180 degrees, and bake uncovered for an additional 20 to 25 minutes until the potatoes are tender when pierced with a fork and the top is golden brown. If the potatoes are not fully tender, continue baking for another 10 minutes. Optionally, broil for 1 to 2 minutes for extra browning—watch closely to avoid burning.
  12. Finish and Serve: Sprinkle flaky sea salt and chopped chives over the top of the scalloped potatoes. Allow the dish to cool for 15 minutes before slicing to let it thicken and set. Serve warm and enjoy the creamy, herbaceous vegan scalloped potatoes.

Notes

  • Use Yukon Gold potatoes for their creamy texture and ability to hold shape well during baking.
  • A mandoline slicer ensures uniform thin slices for even cooking; 1/8 inch thickness is ideal.
  • Caramelizing the onions is essential to develop a deep, savory flavor in the sauce.
  • The bouquet garni can be secured with kitchen twine or left loose if unavailable; the herbs add a delicate aromatic note.
  • White miso paste adds an umami richness that balances the flavors in the sauce.
  • Vegan parmesan is optional but recommended for a cheesy, golden crust finish.
  • Let the casserole rest after baking to thicken the sauce and improve slicing consistency.
  • If a mandoline is not available, thinly slice potatoes by hand as evenly as possible.

Keywords: vegan scalloped potatoes, plant-based potatoes gratin, vegan comfort food, dairy-free scalloped potatoes, holiday side dish

Find it online: https://tastybella.com/the-best-vegan-scalloped-potatoes-recipe/