This vegan scalloped potatoes recipe is creamy, savory, and delicious in all the right ways. If you love easy vegan cheesy potatoes, this will be your favorite recipe! It’s a delicious side dish for your favorite meals.
I grew up in a house where scalloped potatoes were made on the regular, especially for big family dinners. It’s easy to make scalloped potatoes vegan and I love that it’s also an affordable dish. Scalloped potatoes feature layers of thinly-sliced potatoes baked in a creamy, cheesy sauce. It’s why everyone loves it so much!
Truth be told, these vegan scalloped potatoes are not much different than this Cauliflower Gratin. It’s the same concept, just different ingredients. The same could be said for Vegan Green Bean Casserole, as well.
Why This Recipe is a Winner
- Using vegan butter makes the special potato sauce creamy, buttery, and delicious
- Thinly sliced onions bake between layers of potatoes, infusing flavor in every bite
- Adding vegan cheddar shreds to the sauce adds cheesy flavor and homestyle appeal
What You’ll Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Vegan butter — I used Earth Balance, but any non-dairy margarine or vegan butter would work here.
- Flour — I used whole wheat pastry flour (different than whole wheat flour), or you can substitute all-purpose flour or gluten-free flour.
- Salt + Pepper
- Plant-based milk — Any plain, unsweetened (not vanilla flavored) plant-based milk works. My preference is soy milk because of its high protein content that most resembles dairy milk. You can also use cashew milk.
- Vegan cheddar shreds — We most often use either Follow Your Heart or Daiya cheddar shreds.
- Potatoes — You’ll need around 2 pounds of potatoes, either Red, Russet, or Yukon Gold. I prefer red potatoes because the potatoes are tender when baked but still firm. The Russet and Yukon Gold potatoes have a higher starch content and will be more tender (which can be nice).
- Onion — I use a yellow onion because they become sweeter as they cook.
How to Make Vegan Scalloped Potatoes
- Melt vegan butter in a saucepan over medium heat. Add the flour and stir until it’s combined. Stir in salt and pepper.
- Stir in the plant-based milk to create a gravy-like sauce. If your sauce has lumps, simply transfer to a food processor or blender and pulse until smooth.
- Stir in vegan cheddar shreds until melted.
- Place 1/3 of the potato slices in a baking pan. Top with 1/3 of the sliced onions and 1/3 of the cream sauce. Repeat until all the potatoes, onions, and sauce is used. Top with remaining cheese.
- Cover with foil and bake in a heated oven for 50 minutes.
- Use tongs to remove foil and bake for 10 minutes, until the edges turn a golden brown.
- Remove from oven and allow to cool for 10 to 15 minutes before serving.
You’ll be pleasantly surprised at how easy this recipe is. Here are more detailed steps to make this vegan potato casserole.
Step One: Create the Vegan Sauce
To create the sauce, heat the vegan butter over medium heat in a small saucepan until melted, about 30 seconds. Add the flour, 1 tablespoon at a time, stirring in between. The goal is to create a thick sauce. Add salt and pepper and then stir to combine.
Add the plant-based milk, a little at a time, stirring in between each addition. This will create a gravy-like sauce. If your sauce has lumps, simply transfer it to a food processor or blender and pulse it until it’s nice and smooth.
When the sauce is done, remove it from heat and stir in 1/2 cup of the vegan cheddar shreds.
Step Two: Layering Potatoes and Onions
We’ll build this potato casserole in layers. Here’s how to do it:
- Bottom Layer — Distribute 1/3 of the potato slices in the bottom of the prepared pan. Top this with 1/3 of the sliced onions. Drizzle 1/3 of the cream sauce evenly across the top.
- Middle Layer — Repeat the layers.
- Top Layer — Repeat the layers, finishing with the sauce and topping it all with the remaining cheddar shreds.
Step Three: Bake
Cover the dish with foil to encourage the sauce to form and to coax the vegan cheese into melting. Place it in the preheated oven and bake for 50 minutes. Use tongs to remove foil and bake for another 10 minutes, until the edges turn a golden brown.
When it’s done, remove it from the oven and set it aside to cool for 10 to 15 minutes before serving.
Melting Vegan Cheese
Covering the top of the casserole dish with foil for the beginning part of the bake helps the vegan cheese melt.
Then use tongs to remove the foil to get the golden crust on the top of the casserole.
To store, allow scalloped potatoes to come to room temperature, then cover and refrigerate. These will keep in the fridge for up to 5 days.
Use these tips and tricks to make these vegan scalloped potatoes perfect every time:
- For thinly-sliced potatoes, cut them into 1/8″ thick slices
- To chop potatoes, wash and scrub them and leave the skins on. Then cut about 1/4 to 1/2 inch off each end, then begin slicing.
- Regarding onions, some people like them more than others. This recipe calls for using 1/3 of a medium-sized onion. You can use an entire onion, thinly sliced, but I find 1/3 gives plenty of onion flavor without overwhelming the picky ones (you know who I’m talking about!)
- You can use canned coconut milk in place of plant-based milk. Coconut milk scalloped potatoes are very creamy!
- Salt is one of those flavors that is very taste-dependent. There is salt in the vegan butter, the cheese, and we’re adding 1/2 teaspoon to the sauce. Let eaters add more to their individual servings if they so choose.
Why are They Called Scalloped Potatoes?
One reason it’s referred to as scalloped potatoes may be the look of the dish and the scalloped effect of the potatoes layer next to each other, similar to the scalloped, ornamental edges in a blouse. This definition of the difference between scalloped and au gratin potatoes indicates that the lines between scalloped and au gratin potatoes have been blurred.
Do You Have to Peel Potatoes for Scalloped Potatoes?
Although it may be traditional to peel potatoes for scalloped potatoes, you don’t have to. In fact, there’s a lot of fiber and nutrients in the potato peel and it doesn’t distract from the flavor at all. Simply wash the potatoes and slice and you’re ready to go!
More Vegan Potato Recipes
Vegan Scalloped Potatoes
- 3 tablespoons vegan butter
- 6 tablespoons whole wheat pastry flour
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 cups plant-based milk (plain, unsweetened, not vanilla flavored)
- ¾ cup vegan cheddar shreds separated
- 2 pounds red potatoes thinly sliced
- ⅓ medium yellow onion peeled and thinly sliced
- Preheat oven to 350°F. Spray a 9×9 inch baking pan with vegetable cooking spray or a thin coating of olive oil.
- Heat the vegan butter over medium heat in a small saucepan until melted, about 30 seconds. Add the flour, 1 tablespoon at a time, stirring in between. The goal is to create a thick sauce. Add salt and pepper. Stir to combine.
- Add the plant-based milk, a little at a time, stirring in between. This should create a gravy-like sauce. If your sauce has lumps, simply transfer to a food processor or blender and pulse until smooth.
- Remove from heat and add ½ cup vegan cheddar shreds. Stir until melted.
- Place ⅓ of the potato slices in the bottom of the prepared pan. Top with ⅓ of the sliced onions. Pour ⅓ of the cream sauce evenly over the top of the potatoes and onions. Repeat until all the potatoes, onions, and sauce is used. Top with remaining cheese.
- Cover with foil and bake in a heated oven for 50 minutes. Use tongs to remove foil and bake for 10 minutes, until the edges turn a golden brown.
- Remove from oven and allow to cool for 10 to 15 minutes before serving.
- To store, allow scalloped potatoes to come to room temperature, then cover and refrigerate. These will keep in the fridge for up to 5 days.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
That’s it for these vegan scalloped potatoes. Enjoy!
This post was originally published in 2019 and was updated to include new text in 2020.