These vegan scalloped potatoes taste like creamy, cheesy, garlicky layers of potato pillows that melt in your mouth! No dairy needed for this gourmet, flavor-packed holiday side dish!
– Yukon Gold potatoes – Sprig of sage – Fresh thyme – Rosemary – Bay leaf – Full-fat oat milk – Nutmeg – Cayenne pepper – Black peppercorns – Kosher salt – Vegan butter – Yellow onion – Garlic cloves – Red pepper flakes – All-purpose flour – Nutritional yeast – Dijon mustard – White miso paste
Add the milk, bouquet garni (fresh herbs tied together with kitchen twine), nutmeg, cayenne, peppercorns, and salt to a saucepan. Bring to a simmer and gently simmer on low for 7-8 minutes. Strain the milk, discarding the aromatics and herbs.
Make the sauce. Heat a large frying pan over medium-high heat. Sauté the onion in a bit of vegan butter until fully golden brown, about 15 minutes. Add the rest of the butter and cook the garlic and red pepper flakes for 1-2 minutes and stir in the flour and whisk for 1 to 2 minutes until it’s a bit pasty.
Gradually pour in the infused milk, whisking as you go. Simmer 3 to 5 minutes, until it has thickened, then whisk in in the nutritional yeast, Dijon mustard, and miso.
Layer half of the potatoes (peeled and sliced 1/8″ thick) in a greased 13×9″ (33×23 cm) baking pan in an overlapping fashion, about 3 layers. Season the potatoes pretty well with salt and pepper. Add half of the sauce on top.
Spread the sauce out to the edges using a silicone spatula. Add the remaining half of the potatoes in overlapping layers, and season with salt and pepper.
Add the remaining half of the sauce on top of the second layer of potatoes and spread out. Top with vegan parmesan cheese, if using.