Description

Vegan scalloped potatoes are a warm, comforting potato recipe that makes life feel comfy cozy. These scalloped potatoes are simple to make and highly customizable to your tastes. Serve this up for the holidays or make a batch as part of meal prep to eat throughout the week in fall and winter.

Ingredients

Scale

1/3 cup butter
1/3 cup flour (all-purpose or gluten-free)
4 cloves garlic minced
½ yellow onion very finely chopped
2 cups milk (we prefer canned coconut or soy- but any non-dairy milk works!)
1 cup vegetable broth
1 teaspoon salt
¼ teaspoon pepper
3 pounds potatoes sliced about ⅛” thick (Yukon gold or russet)

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Instructions

Melt the butter in a skillet over medium heat. Add onions and garlic, stir to coat in the butter, and sautee until translucent, about 7-9 minutes. Season with salt and pepper.
While the onion and garlic cook, wash and finely slice the potatoes. A mandolin is best for thin, even slices. 1/8″ thick is ideal. Peeling is optional, but it does help the overall texture of the dish.
When the onion mixture is soft and translucent, make a roux. Sprinkle the 1/3 cup flour in the pan and stir to combine. Cook on medium heat for 1 minute to cook off the flour, then add the liquid slowly in about 1/3 cup increments.
1. Add some liquid, whisk vigorously to combine, and bring to a simmer. Repeat this process until all liquid has been added. ( 2 cups milk and 1 cup broth, in any order)
2. Adding the liquid in slow increments drastically speeds up cooking time and makes it easier to mix together into a lush, creamy sauce.
3. Each time you add more liquid the mixture will clump up and may look doughy- this is normal, keep whisking and adding more liquid and the sauce will smooth out.
When all milk and broth have been added and you have a sauce with a thin, gravy-like consistency, taste for seasoning and remove from heat.
Ladle a small amount of the sauce into a 9×13 baking dish, then add a layer of the sliced potatoes. Ladle sauce to lightly cover the potatoes and repeat the process until you have used all potatoes and all the sauce.
Cover with aluminum foil and bake in a 350* oven for 1 hour. Remove the aluminum foil and bake for an additional 30-45 minutes until the top is golden brown and bubbling, the potatoes are tender, and the sauce has thickened.
Let cool for 10-15 minutes prior to serving to allow the sauce to continue to thicken and coat the potatoes.
Sprinkle with chopped fresh herbs if desired and enjoy!
Store leftovers covered in the fridge for 5-6 days. Reheat in the microwave or in a 325* oven until warmed throughout.

Notes

If using russet potatoes, we recommend peeling the skins as they are thicker-skinned than gold or yellow potatoes. This is entirely optional but makes a better final dish! Yukon golds are okay if not peeled, especially if sliced using a mandolin.

You can buy a mandolin for about 15 bucks and it’s really worth it for a few recipes like this one.

You can substitute the broth if you must: Or use 1 cup white wine, or 1 cup water mixed with 1 tablespoon of miso. Alternatively, use 1 cup milk or water mixed with 1/4 teaspoon of onion powder, garlic powder, dried thyme, and dried oregano.

The cooking time will vary significantly based on the thickness of the potato slices and the size of the casserole dish you are using! Scalloped potatoes are done when a fork easily pierces through the center of the potatoes.

Keywords: Vegan scalloped potatoes