Vegan Scalloped Potatoes
Vegan Scalloped Potatoes– these scalloped potatoes are everything that carb dreams are made of! Perfect for holiday get togethers and so ridiculously satisfying!
GUYS! I made a bunch of amazing Thanksgiving recipes for you but have been too busy to actually write all of these posts and publish the recipes! SO, I’m going to do my best to get them all out of the next week-ish! LOTS of delicious vegan recipes and they’re all SO GOOD!
Up today: Vegan Scalloped Potatoes!
As you may or may not know, we just moved cross country from Tennessee to Oregon. Since we’re still getting settled and we don’t have any family in the area, we’re not planning to do much for Thanksgiving this year. More than likely we’ll sleep in as late as our toddler will allow, eat a lot breakfast and then have a thanksgiving meal consisting of a bunch of side dishes LOL.
I’m ALL about the sides dishes and feel totally fine having no kind of a main dish this year. A plate full of potatoes and mac n cheese is ALL I NEED :D
How to make these Vegan Scalloped Potatoes:
To make this dish, you simply need to whip together a delicious onion cream sauce and then pour it over top of the potatoes. Super simple and I love it for that.
To make the sauce: saute your onion for about 5 minutes before adding in the garlic. Stir in the flour and then whisk in the broth to make a bit of a roux. After that, you can add in the remaining ingredients (minus the potatoes) and cook until the sauce thickens.
Line up half of the potatoes in a baking dish and pour over half of the sauce followed by the remaining potatoes and sauce.
That then gets baked for roughly an hour resulting in a deliciously creamy and cheesy potato dish (without any actual cheese!!).
If you’re interested, here are some more delicious vegan side dishes to try!:
- Garlic Smashed Sweet Potato
- Instant Pot Mashed Potatoes
- Easy Roasted Asparagus
- Instant Pot Brussel Sprouts
- Roasted Delicata Squash
- 3 tablespoons of vegan butter (I’ve been loving Country Crock plant based butter lately!)
- 1 small yellow onion, peeled and thinly sliced
- 3 large garlic cloves, finely minced
- 1/4 cup of all-purpose flour (can also be subbed for oat flour)
- 2 cups of plant based milk- I used a thicker oat milk variety but any kind will work!
- 1 cup of vegetable broth
- 1 1/2 teaspoons of salt
- 1/2 teaspoon of black pepper
- 2 teaspoons of fresh thyme leaves, divided
- 4 pounds of Yukon Gold Potatoes, thinly sliced about 1/8 inch thick*
- ½ cup of nutritional yeast
- Optional: vegan shredded cheese for topping
- Pre-heat your oven to 400 degrees F. Generously spray a large baking dish (I used an 9×13) with cooking spray. Set aside.
- In a large skillet over medium heat, melt the butter. Once melted, add in the onions and saute for 5 minutes, stirring often. Add in the garlic and saute an additional 2 minutes.
- Stir in the flour and, stirring constantly, cook for one additional minute. Whisk in the milk until the flour and milk are fully combined.
- Mix in the broth, 1 teaspoon of thyme, nutritional yeast, salt and pepper. Cook for an additional few minutes so that the mixture can thicken. Remove from heat and set aside.
- In your baking dish, spread out HALF of the sliced potatoes and pour over HALF of the onion mixture. Top with the remaining potatoes and then pour over the remaining onion sauce.
- COVER with foil and bake for 30 minutes. Remove the foil and bake for an additional 25-30 minutes or until the potatoes are fork tender.
- Sprinkle with the remaining herbs and ENJOY!
*Adapted from Gimme Some Oven
*It’s fine if your rounds are a little thicker or thinner than 1/8 of an inch, you just want them all to be pretty close to the same size so that they cook evenly.
- Category: side dish
- Method: oven
- Cuisine: american
Keywords: vegan side dish, vegan thanksgiving, scalloped potatoes recipe