Dairy-free scalloped potatoes
These dairy-free scalloped potatoes are thinly sliced, tender, and buttery, baked in a rich, savory vegan parmesan sauce until bubbly and golden on top. Garlic, onion, and black pepper give the sauce plenty of flavor, and a few minutes under the broiler at the end creates that irresistible browned finish.
They make a cozy side dish for holiday dinners, Sunday suppers, or any night you want something warm and comforting. Serve them alongside your favorite main, and don’t be surprised when the pan comes back empty.
Preparation Time: 1 hour 10 minutesIngredients
- 2 pounds yellow potatoes, thinly sliced (about ⅛ inch)
- 0.33 cup vegan butter
- 0.33 cup all-purpose flour
- 1.5 cups unsweetened plant-based milk
- 0.5 cup vegetable broth
- 0.5 cup grated vegan parmesan
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt, plus more to taste
- 1 teaspoon black pepper
Preparation
- Preheat the oven: Preheat the oven to 375°F and grease a 12-inch oven-safe skillet, or a 9 × 13-inch baking dish.
- Slice the potatoes: Wash the potatoes and slice them as thinly as possible, about ⅛ inch thick. A mandoline makes this quicker, but be very careful and wear a cut-resistant glove.
- Make the roux: Melt the vegan butter in a saucepan over medium heat. Add the flour and stir for about 1 minute.
- Add the liquid: Slowly pour in the plant-based milk and vegetable broth, whisking constantly, and bring to a boil.
- Finish the sauce: Stir in the vegan parmesan until melted. Whisk in the garlic powder, onion powder, salt, and pepper, and keep whisking until the sauce thickens, about 5 minutes. Remove from heat.
- Layer the potatoes: Arrange half of the potato slices in an even layer in the skillet or baking dish, and pour half of the sauce over them. Repeat with the remaining potatoes and sauce.
- Bake: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for 25 minutes more, until the potatoes are tender.
- Broil: Switch the oven to broil and cook for about 5 minutes, watching closely, until the top is golden brown.
- Serve: Remove from the oven and serve warm.
Tips
Slice evenly: Cut the potatoes as thin and even as possible, about ⅛ inch, so they cook at the same rate. A mandoline makes this quick, but always wear a cut-resistant glove.
Whisk constantly: Keep whisking as you add the milk and broth to keep the sauce smooth and lump-free.
Keep it covered first: Baking covered for the first 30 minutes traps steam and helps the potatoes cook through. Removing the foil afterward lets the top brown.
Check for doneness: The potatoes are ready when a knife slides through the layers easily.
Watch the broiler: The top can go from golden to burnt quickly, so keep a close eye on it.
Let it rest: Give the dish about 10 minutes after baking so the sauce can set slightly before serving.
Storage: Refrigerate leftovers in a covered container for 3 to 4 days. Scalloped potatoes can be frozen, but the potatoes may turn slightly grainy once thawed.
Reheating: Reheat covered in a 350°F oven until warmed through, adding a splash of plant-based milk if the sauce has thickened.
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