Need more potato recipes? Try my roasted potatoes and carrots, air fryer sweet potato fries, microwave sweet potato, or sautéed potatoes next. Potatoes are arguably the best vegetable on the planet, and scalloped potatoes are my favorite way to prepare them. Made with thinly sliced potatoes dressed in a light and garlicky roux, this is the kind of side dish that’ll steal the show. Finally, the vegans in your life don’t have to miss out on all the fun!
Why I love this recipe
This does NOT taste vegan. I’ve tested this recipe with my vegan and non-vegan friends, and no one believed me when I said it’s dairy-free. No blending cashews. Don’t get me wrong, I love cashew cream, but I thought this recipe tasted better without it. Surprisingly healthy. Aside from the butter, this is a pretty guilt-free recipe. Easy to make ahead of time. I’ve made these potatoes up to three days in advance, and you’d never be able to tell. I’ll give you some tips on how to pull it off later on.
Ingredients needed
Potatoes. Starchy, white potatoes are best. Russet potatoes, Yukon gold potatoes, and Idaho potatoes are all fantastic options. Vegan butter. I highly recommend using butter from a tub or stick instead of a spread. Spreads usually have water added, which makes the roux less creamy. Onion and garlic. Essential aromatics. Flour. Plain all-purpose flour or gluten-free AP flour works. Non-dairy milk. I used unsweetened almond milk, but any plant-based milk can be used. Just be sure it has no added sugar or flavorings. Vegetable broth. Also known as vegetable stock. Use a good quality and full-flavored vegetable broth. Sea salt and black pepper. To taste.
How to make vegan scalloped potatoes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven to 180/350F. Grease a 9×13-inch baking dish. Prepare the potatoes by washing, drying, and slicing them into ⅛-inch slices. Step 4- Bake. Cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for 35 minutes. Lastly, broil for 3-4 minutes. Remove the potatoes from the oven and let cool for 5 minutes before serving.
Arman’s recipe tips
Cut them evenly. So they all cook at the same time. If you have a mandolin slicer, I find it really helps. Add nutritional yeast. For a more ‘cheesy’ flavor, sprinkle nutritional yeast before baking. Garnish with fresh herbs like fresh thyme or fresh rosemary for more flavor. Make it ahead of time. Prepare everything as instructed, except keep the last ⅓ cup of roux in a separate container. When ready to bake, pour it over the top and bake as directed.
Storage instructions
To store: Store leftovers in the refrigerator in an airtight container for up to five days. To freeze: Transfer the cooled leftovers to a freezer-friendly container and freeze for up to two months. Reheating: Microwave single-serving leftovers in 30-second intervals or reheat in a preheated oven until warm.
Frequently asked questions
More vegan sides you’ll love
Vegan biscuits Air fryer asparagus Curry fried rice Ramen cabbage salad
Originally updated October 2022, updated and republished September 2024
