These Vegan Scalloped Potatoes are a plant-based comfort food. Make them for holiday spreads, cozy family dinners, or gatherings with friends. Most of the prep time is hands-off while they bake to perfection in the oven, making them an easy, crowd-pleasing dish that’ll have everyone coming back for seconds!
If you looked at the pictures and thought, “Hey, aren’t those au gratin potatoes?” you’re not alone - it’s an easy mix-up.
Scalloped potatoes are a minimalist dish: creamy layers of sliced potatoes baked in a rich sauce, typically cheese-free, just keeping it simple. They’re called “scalloped” because the potatoes are thinly sliced and layered in a casserole dish, creating a dish with a beautifully scalloped, or “scallop-shell-like,” appearance.
Au gratin, on the other hand, while still scalloped, is loaded with cheese in every layer and topped with a bubbly, golden crust that brings a cheesy and sometimes crunchy texture.
Serve them up for Thanksgiving or any gathering alongside Vegan Cornbread, Vegan Cranberry and Apple Stuffing and Cranberry Orange Jam for a delicious variety that will satisfy everyone.
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Why You'll Love This Recipe
- With layers of tender potatoes and a rich, dairy-free sauce, it’s comfort in every bite, and no one will know it's vegan.
- You can prep and assemble it beforehand, making Thanksgiving (or any big meal) a little less hectic.
- This dish tastes just as delicious the next day! Store any leftovers in the fridge, and simply reheat to enjoy that creamy, comforting goodness all over again—perfect for an easy lunch or side.
Ingredients
Here is the ingredient roll call. Time to gather these for a delicious scalloped potato dish. See the recipe card for quantities.
Potatoes: Yukon Gold or russet potatoes work well for scalloped potatoes. Yukon Golds have a buttery flavor and hold their shape well. They are my preference when making this dish. Russets are creamy when baked and work well, too.
Vegetable Broth: If you’ve tried my recipes before, you know I love high-quality broths. Better Than Bouillon adds incredible depth and flavor that takes any dish up a notch - highly recommended to add peek flavor.
Plant-Based Milk: I use oat milk for its thickness in this recipe. Almond and soy should work fine, too.
Variations
- For a slightly cheesy'ish' flavor to the scalloped potatoes, add two to three tablespoons of nutritional yeast when blending the cashews.
- Add a little heat by mixing ½ teaspoon of cayenne pepper or chili flakes into the sauce. Perfect for those who like a bit of a kick!
- Alternate layers of Yukon gold potatoes with thin slices of sweet potatoes.
- If cashews aren’t for you, swap the cashew cream (cashews and milk) for two cans of coconut cream.
- Just before serving, sprinkle chopped chives, green onions, or crispy fried onions over the top for a pop of color and extra flavor. You can also bake with a combo of bread crumbs/panko and vegan Parmesan during the last half of the bake.
How To Make Vegan Scalloped Potatoes
Roll up your sleeves. Here are some pics of how it is done. See the recipe card for detailed directions.
Step 1: Prepare the cashew cream by combining the soaked cashews with the milk in a blender.
Step 2: Saute the onions and garlic in butter in a large pan.
Step 3: Stir the flour into the onion and garlic mixture until no white streaks remain, and cook for one minute.
Step 4: Slowly add the vegetable broth. Continue to cook until it thickens - about 5 minutes.
Step 5: Add the seasonings and incorporate well. Cook for about another minute or two.
Step 6: Add the prepared cashew mixture to the pan. Cook on medium until the mixture has thickened slightly.
Step 7: After greasing a casserole dish, layer some potatoes on the bottom and pour the creamy mixture over them. Repeat this process, layering potatoes and sauce until all potatoes are used, finishing with a generous layer of the creamy mixture on top.
Step 8: Cover the dish with foil and bake for 40 minutes at 400°F (205°C). Uncover and bake for another 30 minutes, until the potatoes are tender and the top is golden and bubbly. Test a piece for tenderness; if it is still firm, bake a bit longer.
Top Tips
For best results, use a mandoline to slice the potatoes—it’s fast and gives you even, consistent cuts for uniform cooking. I go with the thinnest setting for an extra-tender texture.
Do not overcook the sauce. Cook it until it feels thickened, and then remove it from the burner. It will thicken slightly more when cooked in the oven with the potatoes but should still be very creamy.
I cook this dish for 70 minutes with thinly sliced potatoes for perfectly tender scalloped potatoes. Once it’s done, test a piece. If it’s still firm due to thicker slices, just pop it back in the oven for a bit longer until tender.
Serving Suggestions
- Serve alongside all your Thanksgiving or Christmas favorites like Vegan Cranberry and Apple Stuffing, Healthy Cranberry Sauce with Maple Syrup, green beans, and Pesto Roasted Vegetables.
- Balance the creamy, rich potatoes with a fresh green salad tossed in a light vinaigrette like Classic French Salad Dressing. Arugula, spinach, or mixed greens add a nice contrast to the dish.
- These scalloped potatoes make a great addition to a brunch table. Serve with vegan breakfast sausages, tofu scramble, or fresh fruit.
Storage
- Let the scalloped potatoes cool completely, then cover the dish with foil or plastic wrap or transfer it to an airtight container. Store in the fridge for up to 3–4 days.
- For longer storage, wrap individual portions or the whole dish tightly in plastic wrap and foil or store in a freezer-safe container. Freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator.
- To reheat, cover the dish with foil and warm it in a 350°F oven for 30-40 minutes or until heated through. You can also reheat single portions in the microwave, though the oven will help maintain the best texture.
Recipe FAQS
You can assemble the scalloped potatoes up to a day in advance, cover them, and store them in the fridge. When baking directly from the fridge, add an extra 5–10 minutes to the baking time if the dish is cold. If you prefer, you can also bake it the day before and store it covered in the fridge; reheat it at 350°F for 40 minutes before serving.
If you like a thicker sauce, add an extra tablespoon of flour when making the sauce, or let it simmer for a few extra minutes until it reaches your desired consistency.
If your potatoes are still firm, they might be sliced too thick. Aim for ⅛-inch slices to ensure they cook evenly. Also, covering with foil for the first part of baking helps them cook through.
I sometimes do, and it comes out great. Just follow the rest of the recipe.
Swap out the flour for a gluten-free flour.
More Delicious Vegan Casseroles
Got a minute? I'd love for you to dive into the comments and rate this Vegan Scalloped Potatoes. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Scalloped Potatoes
Equipment
Ingredients
- 1 cup raw cashews soaked*
- 3 cups unsweetened plant-based milk such as oat milk, which is thick
- 3 tablespoons vegan butter
- 1 medium onion thinly sliced in halves or diced for less noticeable onions
- 4-5 cloves garlic minced
- 2 ½ tablespoons all-purpose flour
- 1 cup vegetable broth*
- 1 teaspoon dried thyme or 2 teaspoons of fresh
- ½ teaspoon dried rosemary or 1 teaspoon of fresh
- ⅛ teaspoon ground nutmeg
- 1 ½ teaspoons salt
- ½ teaspoon black pepper or to taste
- 3 pounds Yukon gold potatoes peeled and thinly sliced (⅛ inch thick)*
- oil spray olive oil, or vegan butter for greasing the baking dish
Optional Garnish
- vegan Parmesan
- paprika
- fresh herbs like thyme or rosemary
- chopped chives
- green onions
- vegan bacon bits
- crispy fried onions
- combo of panko with vegan Parmesan
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C).
- Prepare the Cashews: Drain the soaked cashews and blend them in a high-speed blender with 3 cups of plant-based milk until smooth and creamy. Set aside.
- Sauté the Aromatics: Melt the vegan butter over medium heat in a large, deep pan. Add the onions and sauté until softened and translucent, about 5–7 minutes. Add the garlic and sauté for an additional minute until fragrant.
- Thicken with Flour: Sprinkle the flour over the onion mixture and stir to coat the onions evenly. Cook for about 1 minute to eliminate any raw flour taste.
- Add Broth and Seasonings: Pour in the vegetable broth slowly, stirring to create a thick mixture. This will take about 5 minutes. Then add the thyme, rosemary, nutmeg, salt, and pepper, mixing well to incorporate the flavors, about 1 minute.
- Add Cashew Mixture: Add the cashew cream mixture to the pan. Whisk everything together over medium-low heat, stirring frequently, until the mixture begins to thicken slightly, about 5-8 minutes.
- Assemble the Dish: Lightly grease either a 9x13-inch rectangular baking dish.* Arrange the potato slices at the bottom, pour a thin layer of sauce over them with some onions, then repeat with the remaining potatoes and sauce, ending with a generous layer on top.
- Bake the Potatoes: Cover the dish with foil and bake for 40 minutes. Remove the foil and continue baking for an additional 30 minutes, or until the potatoes are tender and the top is golden and bubbly. Test a small piece—if it’s still firm, the potatoes may be thicker than expected. Pop them back in the oven for a bit longer until tender. If the top needs browning after cooking, broil for 3-4 minutes until golden.
- Garnish and Serve: Top with vegan Parmesan and fresh herbs like thyme or rosemary for a finishing touch. Or sprinkle with chopped chives, green onions, vegan bacon bits, or crispy fried onions for a pop of color and extra flavor.
Hailey P says
As soon as you posted it, I had to give it 5 stars. You know it's my favorite!
Regi Pearce says
Yes! Thanks Hailey!