Vegan Scalloped Potatoes

Total Time Prep: 30 min. Bake: 1-1/2 hours. + standing
Yield 9 servings
Test Kitchen Approved
Our vegan scalloped potatoes are cheesy, creamy and luxuriously decadent—so much so that no one will believe they're completely plant-based.

Ingredients

  • 3 tablespoons vegan butter-style sticks, such as Earth Balance
  • 1 teaspoon minced garlic
  • 2 tablespoons all-purpose flour
  • 2-1/2 cups unsweetened refrigerated soy milk
  • 2 cups shredded dairy-free cheddar-flavored cheese, divided
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced fresh thyme, optional
  • 1/4 teaspoon pepper
  • Dash ground nutmeg
  • 2 pounds potatoes, peeled and thinly sliced (about 4 cups)

Directions

  1. Preheat oven to 350°. In a small saucepan, melt vegan butter over medium heat. Add garlic, cook one minute longer. Stir in flour until smooth; gradually whisk in soy milk. Bring to a boil, stirring constantly. Remove from heat; stir in 1-1/2 cups cheddar-flavored cheese, nutritional yeast, salt, thyme (if desired), pepper and nutmeg until smooth. Let rest three minutes or until thickened.
  2. Coat a 9-in. square baking dish with cooking spray. Place half the potatoes in dish; layer with half the cheese sauce. Repeat layers.
  3. Bake, covered, 1 hour. Uncover and top with remaining 1/2 cup cheddar-flavored cheese; bake until potatoes are tender, 30 minutes longer. Let stand 15 minutes before serving.

Nutrition Facts

1 serving: 214 calories, 16g fat (8g saturated fat), 0 cholesterol, 686mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 3g protein.

While this dish is vegan, it still delivers on the creamy and delicious flavors of standard scalloped potatoes. We use dairy-free cheese, soy milk, vegan butter, nutritional yeast and more to harness all the flavor of the classic side dish. —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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