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The Best Vegan Scalloped Potatoes

Prep Time50 mins
Cook Time1 hr 30 mins
Total Time2 hrs 20 mins
Servings: 10 to 12
Calories: 214kcal
Author: Nisha Vora

Ingredients

  • 4 pounds Yukon Gold potatoes*
  • 1 large sprig of sage (8 to 10 leaves)
  • 8 to 12 sprigs of fresh thyme
  • 1 large sprig of rosemary
  • 1 bay leaf
  • 3 cups (720 mL) full-fat oat milk
  • 1/4 teaspoon freshly grated nutmeg
  • teaspoon cayenne pepper
  • 1 teaspoon black peppercorns (or freshly cracked black pepper)
  • 1 ¼ teaspoons kosher salt
  • 5 tablespoons vegan butter or extra virgin olive oil, divided
  • 1 medium-large yellow onion, finely diced
  • 8 large garlic cloves, minced
  • ½ teaspoon red pepper flakes
  • cup (42g) all-purpose flour**
  • 1/2 cup (35g) nutritional yeast
  • 1 teaspoon Dijon mustard***
  • 1 tablespoon white miso paste, at room temperature****
  • ½ cup to ¾ cup vegan parmesan (optional but recommended)*****

For serving

  • flaky sea salt
  • 1 big handful of chopped chives

Instructions

  • Peel and wash the potatoes. Dry well. Use a mandoline to slice them ⅛” thick.******
  • Arrange a rack in the center of the oven and preheat the oven to 400ºF/200ºC. Grease a 13x9” square baking dish with a bit of oil on the bottoms and up the sides.
  • Make a bouquet garni - tie your sage, thyme, rosemary and bay leaf in kitchen twine.
  • In a medium saucepan, add oat milk, bouquet garni, nutmeg, cayenne, peppercorns and salt. Bring to a simmer and then turn heat to low and gently simmer for 7 to 8 minutes. Once cooled, strain and save the infused milk.
  • In a deep 10 or 12-inch frying pan, heat 1 tablespoon of vegan butter or olive oil over medium-high heat. Once melted or hot, add the onion and season with salt and pepper. Stir fairly frequently until the onion is fully golden brown, about 15 minutes.
  • Add the remaining 4 tablespoons of butter or oil. Once melted, add the garlic and red pepper flakes and cook for 1-2 minutes, until the garlic is golden and aromatic, stirring frequently.
  • Add in the flour and whisk for 1 to 2 minutes to cook the flour into a paste. Gradually pour in the infused milk, whisking as you go to prevent clumping. Bring the sauce to a boil over medium-high heat. Then reduce the heat to medium and simmer, whisking often, for 3 to 5 minutes, until creamy and thick but pourable (it should coat the back of a spoon). Add in the nutritional yeast, mustard, and miso, and whisk until smooth. The sauce should be quite thick at this point. Take off the heat.
  • Add half of the potatoes to the bottom of the prepared pan in overlapping layers (it took us 3 layers to go through one half of the potatoes). Season the potatoes pretty well with salt and pepper. Top with half of the sauce and smooth it out evenly with a silicone spatula.
  • Add the remaining potatoes and season again with salt and pepper. Top with the rest of the sauce. Take a silicone spatula and and scrape any sauce stuck on the sides down into the potatoes (this helps prevent the sides from burning). Scatter the vegan parmesan evenly over the top.
  • Cover the pan with foil and bake for 1 hour, until the sauce is bubbly around the edges. Remove the foil and rotate the pan by 180º. Bake uncovered for 20 to 25 minutes, until a fork inserted all the way to the bottom gives no resistance and the top is a bit browned.
    Note: The top should be nicely browned by now, but if not, you can briefly stick it under the broiler for 2 minutes (watch closely!).
  • Sprinkle it with a bit of flaky salt and top with the chopped chives. Allow to cool for 15 minutes before slicing. It will thicken more as it rests.

Notes

*In our tests, we preferred Yukon Gold potatoes for the most flavor. You can also do 2 pounds of Yukon Golds and 2 pounds of Russets, but I don't recommend doing only Russets. They will eat up too much of the sauce and it'll end up dry.
**To make gluten-free, use a gluten-free all-purpose flour blend or half the amount of cornstarch (2 TBSP + 2 tsp). 
***Dijon mustard adds an ever-so-slight tang that cuts through the rich creaminess. 
****At room temperature so it's more pliable, which makes it easier to incorporate into the sauce. 
***** Our favorite vegan parmesan is from Follow Your Heart. It tastes great and melts wonderfully. 
******This is the mandoline we use. It's inexpensive and works amazingly well. It makes the job of slicing 4 pounds of potatoes rather quick. If you have a food processor slicing disc that goes down to 1/8", you could also use that.