Oh my goodness, let me tell you about these *vegan scalloped potatoes*! They’re creamy, comforting, and packed with flavor, making them the perfect side dish for any occasion—or even a cozy dinner on their own. I remember the first time I made them; I was hosting friends for a holiday dinner, and I wanted to impress them with something special yet simple. These potatoes were a total hit! The best part? You get all that rich, cheesy goodness without any dairy. Plus, they’re super easy to whip up. Trust me, once you try them, you’ll be dreaming about that creamy sauce and tender potatoes! So, grab your apron, and let’s dive into this delicious recipe together!
Ingredients List
Here’s everything you’ll need to create your dreamy *vegan scalloped potatoes*. I promise, it’s a simple list, and you might even have most of these ingredients on hand!
- 4 large potatoes, thinly sliced
- 1 onion, finely chopped
- 2 cups almond milk (or any plant-based milk you prefer)
- 1/4 cup nutritional yeast (for that cheesy flavor)
- 3 tablespoons flour (to help thicken the sauce)
- 2 tablespoons olive oil (for sautéing)
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish (it adds a lovely touch!)
Make sure to have everything prepped and ready to go—it makes the cooking process so much smoother and more enjoyable!
How to Prepare Vegan Scalloped Potatoes
Alright, let’s get to the fun part—making those fabulous *vegan scalloped potatoes*! Follow these simple steps, and you’ll have a creamy, dreamy dish that’s sure to impress.
Preheat Your Oven
First things first, we need to preheat your oven to 375°F (190°C). Preheating is super important because it ensures that your potatoes cook evenly and get that beautiful golden finish. So, while you’re prepping the other ingredients, let the oven do its thing!
Sauté the Aromatics
Now, grab a pan and heat up the olive oil over medium heat. Once it’s nice and hot, toss in the finely chopped onion and minced garlic. You’ll want to sauté them for about 5 minutes or until they’re soft and fragrant. Seriously, the smell is heavenly! Just keep stirring to avoid any burning—nobody wants crispy garlic in this dish!
Make the Creamy Sauce
Next, sprinkle in the flour and stir everything together for about 1-2 minutes. This helps to cook out the raw flour taste. Now it’s time to gradually pour in the almond milk, whisking continuously until the mixture thickens up. It should take about 5 minutes. If it seems too thick, just add a splash more of almond milk until you reach that creamy consistency. Oh, this sauce is going to be the star!
Layer the Potatoes
Let’s get layering! In a baking dish, start with half of the thinly sliced potatoes. Spread them out evenly, then pour half of that creamy sauce over the top. Repeat with the remaining potatoes and finish with the rest of the sauce. Don’t be shy—make sure all those lovely layers are covered!
Bake and Garnish
Pop the dish into your preheated oven and bake for about 45-50 minutes. You’ll know it’s ready when the potatoes are tender and the sauce is bubbling. Just keep an eye on it towards the end to prevent over-browning! Once it’s out of the oven, let it cool for a few minutes, then garnish with fresh parsley for that pop of color. Trust me, this dish is as tasty as it is beautiful!
FAQ Section
Can I use other types of potatoes?
Absolutely! While I love using regular russet or Yukon gold potatoes for their creaminess, you can definitely experiment with other varieties. Red potatoes hold their shape well, which can give your dish a nice texture, while sweet potatoes will add a hint of sweetness and vibrant color. Just keep in mind that different potatoes may slightly alter the flavor and creaminess of your *vegan scalloped potatoes*, so choose based on your preference!
How do I store leftovers?
If you end up with any delicious leftovers (which is rare, but it happens!), let them cool completely before transferring them to an airtight container. They’ll keep well in the fridge for about 3-4 days. When you’re ready to enjoy them again, simply reheat in the oven at 350°F (175°C) until warmed through—this will help restore some of that creamy texture. You can also microwave them, but they might lose a bit of that lovely crispiness on top.
Can I make this gluten-free?
Definitely! To make your *vegan scalloped potatoes* gluten-free, just swap out the all-purpose flour with a gluten-free flour blend or even cornstarch. If you choose cornstarch, mix it with a little cold almond milk first to avoid clumping, then add it to your sauce. This will give you that creamy consistency without the gluten. Enjoy your delicious dish worry-free!
Why You’ll Love This Recipe
Honestly, making *vegan scalloped potatoes* is one of my favorite things! Here’s why you’re going to adore this recipe:
- It’s creamy and comforting, just like the traditional version, but completely dairy-free!
- Perfect for gatherings or cozy family dinners—everyone loves it, vegan or not!
- Simple ingredients that you probably already have in your pantry.
- It’s a fantastic make-ahead option—just bake when you’re ready to serve!
- Rich in flavor thanks to the nutritional yeast, giving it that cheesy goodness!
- Customizable! You can toss in some veggies or herbs to make it your own.
Trust me, once you try it, you’ll be adding this dish to your regular rotation! It’s that good!
Ingredient Notes/Substitutions
Let’s chat about some easy swaps you can make for your *vegan scalloped potatoes*! If you don’t have almond milk on hand, any plant-based milk will work beautifully—soy, oat, or coconut milk are all great alternatives. Just keep in mind that coconut milk will add a hint of sweetness, which can be delightful!
If you want to amp up the flavor, you can use vegetable broth instead of milk for a savory twist. As for the nutritional yeast, you could try a vegan cheese shreds for a different flavor profile, but it might not have that same cheesy depth. And if you need a gluten-free option, substitute the flour with cornstarch or a gluten-free flour blend—this will still give you that creamy texture without the gluten! Feel free to get creative based on what you have—you’ll still end up with a delicious dish!
Tips for Success
Alright, let’s make sure your *vegan scalloped potatoes* turn out perfectly every time! Here are my top tips:
- Slice Evenly: Make sure to slice your potatoes as evenly as possible. This ensures they cook uniformly and all have that delightful tenderness.
- Check for Thickness: When making the sauce, don’t rush the thickening process. If it’s too runny, your dish will be soupy instead of creamy. Keep whisking until you get that perfect consistency!
- Don’t Overbake: Keep an eye on your potatoes towards the end of baking. Overbaking can lead to mushy potatoes, and we want them tender yet intact!
- Let it Rest: After baking, let your dish sit for a few minutes before digging in. This allows the sauce to thicken up a bit more and makes serving easier.
- Season to Taste: Always taste your sauce before layering! Adjust the salt and pepper as needed to make sure it’s bursting with flavor.
Follow these tips, and you’ll be well on your way to a delicious, creamy dish that everyone will rave about!
Nutritional Information Section
So, let’s talk numbers! Here’s the estimated nutritional information for a serving of these *vegan scalloped potatoes* (about 1/4 of the dish):
- Calories: 220
- Fat: 7g
- Protein: 6g
- Carbohydrates: 35g
- Fiber: 4g
- Sugar: 2g
- Sodium: 300mg
Keep in mind that these values are approximate and can vary based on the specific ingredients you use. But rest assured, you’re in for a deliciously wholesome treat!
Serving Suggestions
When it comes to enjoying your *vegan scalloped potatoes*, the possibilities are endless! I love serving them alongside a vibrant green salad drizzled with a tangy vinaigrette—it adds a refreshing crunch that perfectly complements the creamy potatoes. You could also pair them with roasted vegetables like Brussels sprouts or carrots for a colorful and nutritious plate.
If you’re in the mood for something heartier, consider serving them with a plant-based protein like lentil loaf or chickpea patties. The flavors work so well together! And don’t forget a nice loaf of crusty bread to soak up any leftover sauce—yum! Whatever you choose, these scalloped potatoes are sure to shine as the star of your meal!
Print
Vegan Scalloped Potatoes: 5 Comforting Delights to Try
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
A delicious and creamy vegan version of scalloped potatoes.
Ingredients
- 4 large potatoes, thinly sliced
- 1 onion, finely chopped
- 2 cups almond milk
- 1/4 cup nutritional yeast
- 3 tablespoons flour
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a pan, heat olive oil and sauté onion and garlic until soft.
- Add flour and stir for 1-2 minutes.
- Gradually add almond milk, stirring constantly until thickened.
- Stir in nutritional yeast, salt, and pepper.
- Layer half of the potato slices in a baking dish.
- Pour half of the sauce over the potatoes.
- Add the remaining potatoes and sauce on top.
- Bake for 45-50 minutes until potatoes are tender.
- Garnish with fresh parsley before serving.
Notes
- Use any plant-based milk of your choice.
- Adjust seasoning to taste.
- Let it cool for a few minutes before serving.
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan scalloped potatoes, plant-based potatoes, dairy-free scalloped potatoes