Luscious and creamy, it’s hard to believe that this side dish is 100% dairy-free!
I was late to the scalloped potatoes party. I grew up eating Indian potatoes, with South Indian-style potato kari being a standout dish in my home. Potatoes—called aloo in Hindi—were central to many favorites, from pani puris and aloo tikkis to the ever-popular samosa. Often laden with spices, those dishes capitalized on potatoes as a hearty starch, ready to absorb any flavor thrown at it. They never disappointed.
I was almost 18 before being introduced to scalloped potatoes, and in the strangest of ways. Scalloped potatoes were part of my school’s graduation dinner, a smorgasbord of classic American dishes that included macaroni and cheese and dinner rolls. There were very few options for vegetarians on the table, so I was grateful for a potato dish, no matter how bland and basic. The only other times I encountered this dish were in the hospital and on an airplane—not exactly bastions of culinary delights.
So when I came across this recipe for vegan scalloped potatoes, I was understandably skeptical. Truthfully, I only tried it because it’s vegan, and I’m always looking for plant-based dishes I can make at home.
The creamy sauce has a slightly nutty character that melds beautifully with the earthy potatoes, underlined by the savory combo of onions and garlic. And the fresh chives bring a lovely herbaceous accent that’s simply delightful. No matter who’s sharing these scalloped potatoes with you, they probably won’t believe they’re entirely plant-based!
Secrets to the best vegan scalloped potatoes
You’d think it’s hard to mess up a potato! But between choosing a slightly different ingredient and overcooking, potential missteps can ruin your otherwise perfect potato dish. Here are my pointers to help you achieve vegan perfection.
For starters, make sure that you use unsweetened almond milk when making this dish to avoid an unwelcome sweetness. Also, be sure to soak the raw cashews to soften them for better texture and an easier time blending them. I recommend a mandoline for slicing your potatoes—you’ll achieve thinner, more consistent slices that cook faster and more evenly, ensuring there are no raw pieces hidden in your cooked dish.
While this recipe directs you to keep the dish covered for the entirety of the baking time, you can uncover it for the final 15-20 minutes to achieve a nicely browned top, as if it were topped with cheese.
How do I store leftovers?
Allow your vegan scalloped potatoes to cool to room temp, then store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze this dish for up to 3 months. Reheat in a 350°F oven for 30-40 minutes until warmed through.
Serving suggestions
Serve these scalloped potatoes alongside a hearty Vegan Meatloaf for a complete plant-lover’s meal. You can also serve them alongside this Vegetarian Stuffing at a holiday dinner, ensuring that everyone has something to eat. Top them with these Vegan Meatballs for a plant-based protein punch. Or pair them with these Vegan Sloppy Joes With Cauliflower for a fully vegan meal that doesn’t disappoint on flavor.
Ingredients
- 4 pounds Yukon Gold potatoes
- 1 2/3 cups raw cashews soaked in hot water for 5 minutes then drained
- 2 cups vegetable broth
- 2 cups unsweetened almond milk
- 1/2 cup nutritional yeast
- 1 1/4 teaspoons salt
- 2 teaspoons olive oil
- 1 medium onion thinly sliced
- 4 garlic cloves minced
- Chopped fresh chives optional, for garnish
Instructions
- Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish.
- Peel the potatoes and slice them into 1/8-inch rounds. Set aside in a bowl of cold water if not using immediately.
- Place the cashews, vegetable broth, almond milk, nutritional yeast, and salt in a high-speed blender. Blend until very smooth to create a creamy sauce. If the sauce is too thick, thin it with a little bit more almond milk.
- Heat olive oil in a large skillet over medium heat. Add the sliced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute.
- Spread half of the sliced potatoes evenly in the prepared baking dish. Pour half of the blended sauce over the potatoes, then distribute the sautéed onions and garlic evenly on top. Layer the remaining potato slices over this mixture, then pour the rest of the sauce over the casserole.
- Cover the dish with foil. Bake in the preheated oven until the potatoes are fork tender, about 60-70 minutes. Take the dish out of the oven, remove the foil, and let sit for 5 minutes.
- Optionally sprinkle chopped fresh chives over the top before serving while warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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