Easy Vegan Scalloped Potatoes Recipe

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! Vegan potatoes recipes make delicious side dishes for your favorite meals!

A wooden spatula holds a serving of vegan scalloped potatoes over the rest of the casserole dish.
Vegan casseroles with potatoes are delicious!

I grew up in a house where scalloped potatoes were made on the regular, especially for big family dinners. I can’t believe all the difficult times my mom shielded me from, including financial hardships. We were very poor, but my mom always found ways to make some of our dinners very special.

It’s easy to make scalloped potatoes vegan and I love that it’s also a very affordable dish. It’s hard for me to imagine, some people even put meat in their potato dishes. So, some of you may be wondering if it’s possible to make scalloped potatoes vegetarian.

My answer is a resounding Yes!

Why are Scalloped Potatoes called Scalloped?

Have you ever wondered why a vegan cheesy potato casserole recipe would be referred to as scalloped potatoes? I like to think that it has to do with the look of the dish and the scalloped effect of the potatoes next to each other, similar to the scalloped ornamental edges in a blouse.

That said, I love this definition on the difference between scalloped and au gratin potatoes. The answer is that the lines between the two have been blurred.

How to Make Vegan Scalloped Potatoes

Here are the 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 sauce pan 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.

A hand pours flour over melted vegan butter in a sauce pan.

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 1/2 cup vegan cheddar shreds. Stir until melted. 

Step Two: Add Potatoes and Onions to a Casserole Dish

Place 1/3 of the potato slices in the bottom of prepared pan. Top with 1/3 of the the sliced onions. Pour 1/3 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.

A red potato sits on a cutting board next to a butcher's knife. Several thin slices of potatoes sits next to it.

Step Three: Bake

Cover with foil and bake in 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 – 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.

Looking down on a casserole dish full of vegan scalloped potatoes sitting on a grey kitchen towel.
It’s easy to make Vegetarian Scalloped Potatoes!

Expert Tips

Use these tips and tricks to make these vegan scalloped potatoes, otherwise referred to as vegan potato bake, perfect every time:

  • This dairy free potato casserole recipe calls for vegan butter. I used Earth Balance buttery sticks.
  • 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 off 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’ll see we’re making these scalloped potatoes no milk, but instead using a plant-based milk. I used unsweetened soy milk, but you could use almond milk, cashew milk, or a variety of others.
  • Covering the top of the casserole dish with foil for the beginning part of the bake helps the cheese melt. Then use tongs to remove the foil to get the golden crust on the top of the casserole.
  • Add 1/4 cup of nutritional yeast flakes to the crust to infuse even more cheesy flavor into the finished recipe
  • 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. If you eat a lot of salt, you will find this recipe to be bland. However, 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.

Vegetarian potatoes recipes are easy to make!

Love Vegan Potato Recipes?

Make your favorite potato recipes vegan with some simple recipe tips. In fact, if you love these dairy free scalloped potatoes, you’ll be head over heels for these potato recipes:

I love serving non dairy scalloped potatoes with some Vegan Meatloaf! It’s a very homestyle kind of meal!

A hand holds a wooden spatula full of cheesy potatoes.
This easy vegan potato bake recipe is so creamy!

That’s it for all the vegan potato casserole recipes!

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

A hand holds a wooden spatula full of cheesy potatoes.

Vegan Scalloped Potatoes

Make these tasty Vegan Scalloped Potatoes with a creamy, savory cheese sauce to serve as a side dish with your favorite meatless meals!
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Vegan Scalloped Potatoes
Prep Time: 15 days
Cook Time: 60 days
Resting Time: 10 days
Total Time: 85 days
Servings: 9
Calories: 169kcal
Author: Marly

Ingredients

  • 3 tablespoons vegan butter
  • 6 tablespoons whole wheat pastry flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups plant-based milk (plain, unsweetened, not vanilla flavored)
  • 3/4 cup vegan cheddar shreds , seperated
  • 2 pounds red potatoes , thinly sliced
  • 1/3 medium yellow onion , peeled and thinly sliced

Instructions

  • Preheat oven to 350F. Spray a 9X9 inch baking pan with vegetable cooking spray or a thin coating of olive oil.
  • Heat the vegan butter over medium heat in a small sauce pan 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 1/2 cup vegan cheddar shreds. Stir until melted.
  • Place 1/3 of the potato slices in the bottom of prepared pan. Top with 1/3 of the the sliced onions. Pour 1/3 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 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 – 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.

Enjoy!

Updated by Marly · Permalink