Cheesy Vegan Scalloped Potatoes

Want to wow your family and guests at your next Thanksgiving or Christmas dinner? Make these cheesy vegan scalloped potatoes! Layers of potatoes and onions in a creamy garlicky sauce, all topped with gooey delicious dairy-free cheddar goodness. These scalloped potatoes are cheesy glorious heaven and are definitely a show-stopping side dish. Creamy and cravable! It is also one of my favorite ways to use up extra potatoes. Cheesy Vegan Scalloped Potatoes are the perfect comfort meal for this holiday season.

So creamy delicious, no one will even know they’re vegan! I swear. They just taste awesome. And the best part is that they are pretty darn easy to make too!

Some Fun Facts About Cheesy Vegan Scalloped Potatoes:

• The creamy sauce is made of just 4 ingredients, whipped up in a blender. Or if you don’t have a blender, you can whisk by hand.
• The bulk of the dish is just two ingredients, potatoes and onions thinly sliced. I don’t even bother peeling the potatoes as they just blend in with the rest of the potato in the finished dish.
• For extra speedy slicing, use the slicing blade with your food processor if you have one (I have this Breville food processor) or use a mandoline. Don’t have either of those? It’s honestly not even that big of a deal to slice them by hand with a good chefs knife.
• Then you make the vegan cheese. Now I know it may seem fussy to make homemade vegan cheese, but my recipe takes only 15 minutes to whip up and is so much more affordable and so much more delicious than store-bought. I make the vegan cheese while the potatoes are baking in the oven. Multitasking level ninja!

These vegan scalloped potatoes are perfect paired with some other fall favourites such as my stuffed roasted butternut squash, easy vegan stovetop stuffing, vegan Italian sausage, vegan seitan steaks, the easiest and most delicious cornbread, crispy breaded tofu steaks, puff pastry wrapped lentil loaf, and/or chipotle black bean kale salad. So basically everything. Talk about a feast!!

To make cheesy vegan scalloped potatoes:

Slice the potatoes and onions into thin rounds about ⅛” thick. If you have a slicing blade on your food processor, this just can get done very quickly. I use my Breville food processor to get the job done.

Make the creamy vegan sauce by adding the plant-based milk, all-purpose flour, garlic, and salt to a blender, and blending until completely smooth. Set aside.

*If you do not have a blender, simply mince or press the garlic and whisk everything together in a bowl instead.

Layer the potato and onions slices by spreading about ⅓ of the potatoes across the bottom of the baking dish. Spread ½ of the onion slices over the potatoes. Cover the onions with another third of the potato slices, followed with the remaining half of the onions. Top with the rest of the potatoes slices.

This just ensures there will be layers of deliciousness.

Pour the creamy vegan sauce over the potato and onion layers and cover with foil. Bake for 30 minutes, the liquid should be lightly bubbling around the edges. Remove the foil and bake for another 25 to 35 minutes until the potatoes are cooked through.

The Vegan Cheese Layer:

While the potatoes are cooking, I like to prepare the vegan nacho cheese as it only takes 15 minutes to make. The vegan cheese topping is optional and you can skip it if you prefer. (My mom prefers scalloped potatoes without the cheesy topping so that note is for her). What a weirdo. Kidding!

I use my Melty Stretchy Gooey Nacho Cheese recipe found here on my blog, or my Nacho Cheese Love recipe found in my cookbook to top the scalloped potatoes. When making either of these cheese recipes add ½ cup more water to the recipe so that the cheese will be easier to spread over the scalloped potatoes. If you make the cheese ahead of time, it may tighten up as it cools, feel free to add more water if needed to thin.

If you prefer to use a store-bought vegan cheddar, use 2 cups grated cheese. Note that store-bought vegan cheese usually doesn’t melt as well.

Spread the Melty Stretchy Gooey Vegan Nacho Cheese across the surface of the potatoes then return to the oven for another 5 – 10 minutes to melt the cheese. You can optionally put the baking dish under the broiler to brown the cheese for just 1 – 2 minutes, keeping a close eye so it doesn’t burn.

Serve hot, garnishing with fresh thyme leaves, chopped chives, or nothing at all.
I love these vegan scalloped potatoes served as a side at Thanksgiving, Christmas, or Easter, but you will find that they are so easy to make so they might just end up on your table more often than that!

Common Questions:

What is the difference between au gratin or scalloped potatoes?

The difference is au gratin potatoes are sliced thinner.

Can I freeze scalloped potatoes?

If wrapped tight or kept in an air-tight container, they should be fine in the freezer for 2-3 weeks.

Bon appetegan!

Sam.

Print Recipe

Cheesy Vegan Scalloped Potatoes

These are the best and easiest vegan scalloped potatoes! So creamy delicious and perfectly cheesy. No one will know they are vegan. These can be made oil-free too! The perfect side for Thanksgiving, Christmas, or Easter.

Prep Time15 mins

Cook Time1 hr 15 mins

Total Time1 hr 30 mins

Course: Side Dish

Cuisine: American, Canadian

Servings: 10

Calories: 190kcal

Author: Sam Turnbull • It Doesn’t Taste Like Chicken

Ingredients

For the creamy vegan sauce:

• 3 cups plant-based milk (such as soy or almond)
• 6 tablespoons all-purpose flour (sub gluten-free all-purpose flour blend if preferred)
• 4 cloves garlic
• 1 ½ teaspoons salt

For the scalloped potatoes:

• 2 small yellow onions, sliced
• 4 pounds yukon gold potatoes, sliced into thin rounds about ⅛” thick
• 1 recipe Melty Stretchy Gooey Vegan Nacho Cheese (made with an extra ½ cup of water) (optional) *see notes
• Fresh thyme leaves or chopped chives, for garnish (optional)

Cook ModePrevent your screen from going dark

Instructions

• Preheat your oven to 400F (200C). Grease a 9″ x 13″ baking dish with vegan butter, oil, or omit for an oil-free version.

• Make the creamy vegan sauce by adding the non-dairy milk, all-purpose flour, garlic, and salt to a blender, and blending until completely smooth. *If you do not have a blender, simply mince or press the garlic and whisk everything together in a bowl instead. Set aside.

• Layer the potato and onions slices by spreading about ⅓ of the potatoes across the bottom of the baking dish. Spread ½ of the onion slices over the potatoes. Cover the onions with another third of the potato slices, followed with the remaining half of the onions. Top with the rest of the potatoes slices.

• Pour the creamy vegan sauce over the potato and onion mixture, cover with foil and bake for 30 minutes. The liquid should be lightly bubbling around the edges. Remove the foil and bake for another 25 to 35 minutes until the potatoes are cooked through.

• Spread the Melty Stretchy Gooey Vegan Nacho Cheese across the surface of the potatoes then return to the oven for another 5 – 10 minutes to melt the cheese. You can optionally put the baking dish under the broiler to brown the cheese for just 1 – 2 minutes, keeping a close eye so it doesn’t burn.

• Serve hot, garnishing with fresh thyme leaves, chopped chives, or nothing at all.

Notes

Notes on the vegan cheese:

• The vegan cheese topping is optional and you can skip it if you prefer.
• I use my Melty Stretchy Gooey Nacho Cheese recipe or my Nacho Cheese Love recipe found in my cookbook to top the scalloped potatoes. When making these cheeses add ½ cup more water to the recipe so that the cheese will be easier to spread over the scalloped potatoes. If you make the cheese ahead of time, it may tighted up as it cools, feel free to add more water if needed.
• If you prefer to use a store-bought vegan cheddar, use 2 cups grated cheese. Note that store-bought vegan cheese usualy doesn’t melt as well.

To make ahead of time: bake the potatoes and make the cheese sauce and store them separately in the fridge for 1 – 2 days. I recommend underbaking the potatoes slightly so that they don’t get too mushy when reheated. When ready to enjoy, cover the potatoes with foil and reheat at 350F (180C) for 20 – 30 minutes, or until warmed through. Then spread the cheese over top and bake another 5 – 10 minutes to melt the cheese. 

Nutrition

Serving: 1serving (recipe makes 10) | Calories: 190kcal | Carbohydrates: 35g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 753mg | Potassium: 883mg | Fiber: 6g | Sugar: 2g | Vitamin A: 99IU | Vitamin C: 24mg | Calcium: 64mg | Iron: 7mg