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Vegan Scalloped Potatoes

Vegan Scalloped Potatoes Recipe

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 lb Yukon Gold potatoes
  • 1 medium yellow onion, thinly sliced
  • 2 tbsp olive oil
  • 3 tbsp all-purpose flour
  • 2 cups unsweetened plain plant milk
  • 1/4 cup nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika (optional)
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp black pepper
  • Fresh thyme or chives for garnish (optional)

Method
 

  1. Slice the potatoes into 1/8 inch rounds and thinly slice the onion.
  2. In a saucepan, warm olive oil over medium heat, add onion, and cook 5 minutes until soft. Stir in flour and cook 1 minute.
  3. Whisk in plant milk slowly and cook, stirring, until sauce thickens, about 3 minutes. Remove from heat.
  4. Whisk in nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and pepper. Taste and adjust seasoning.
  5. Preheat oven to 375°F. Layer a third of the potatoes in a greased 9x13 dish, spoon over a third of sauce. Repeat layers twice.
  6. Cover with foil and bake 40 minutes. Uncover and bake 20-25 minutes more until golden and tender.
  7. Let rest 10 minutes, garnish with fresh herbs, and serve.

Notes

If the sauce seems thin when you pour it over the raw potatoes, don’t worry. The liquid will thicken during baking and the potatoes release starch, so the final dish will be creamy. For a make-ahead option, assemble the dish up to a day in advance, cover, and refrigerate. Add 10 minutes to the covered baking time when cooking from cold.