• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Dianne's Vegan Kitchen

Vegan Health & Lifestyle Coach

  • Home
  • Meet Dianne
  • Health Coaching
    • Testimonials
  • Cooking Classes
  • Events
  • Recipes
  • Healthy Living
  • Cookbooks
    • The Big Book of Vegan Cooking
    • Eating Vegan
    • The Truly Healthy Vegan Cookbook
  • Work with Me
    • Coaching and Classes
    • Partner with Me

Vegan Scalloped Potatoes

November 20, 2017 By Dianne 8 Comments

  • Share
  • Tweet

Vegan Scalloped Potatoes are the perfect side dish for Thanksgiving or Christmas dinner! They're diary-free and gluten-free. >> Dianne's Vegan Kitchen

Move over, mashed potatoes, Vegan Scalloped Potatoes are a perfect side dish for holiday feasts!

Scalloped Potatoes were a Childhood Favorite

It may sound kind of weird, but I didn’t like potatoes very much growing up. Of course, I love French fries, but I didn’t care much for baked potatoes, and mashed potatoes seemed too much like paste for me. I did, however LOVE scalloped potatoes. I loved the combination of creamy sauce with thinly sliced potatoes, and I especially loved the crispy bits at the top of the dish.

My made scalloped potatoes often, but she never made them from scratch. They always came from a boxed kit, which in retrospect is kind of gross, but hey, it was the 70s. I love veganizing my childhood favorites, and since potatoes are a Thanksgiving favorite, it’s about time I created a vegan scalloped potatoes recipe.

Vegan Scalloped Potatoes

Vegan Scalloped Potatoes are perfect for the Holidays

This is the type of recipe that I usually make with cashew cream, however, my Thanksgiving menu is already a little too cashew-based, with Green Bean Casserole, Creamed Kale, and Pumpkin Swirl Cheesecake planned. I chose to use cauliflower to make a cream sauce for these vegan scalloped potatoes, and it took a few tries, but I think I finally got it right. Dennis was happy to eat the results of my experimenting, so nothing went to waste.

Vegan Scalloped Potatoes

Slicing the potatoes can be a little tricky. If you have a mandolin, it’s a great way to get thin slices. I got rid of my mandolin while on a big decluttering binge over the summer, but my food processor has a slicing blade, so I used that, and it worked beautifully. If you don’t have either, use a sharp knife and try to get your slices as evenly cut as possible.

These vegan scalloped potatoes are a terrific side dish option for Thanksgiving or Christmas dinner. They’re great for Sunday supper, too!

Vegan Scalloped Potatoes

 

Vegan Scalloped Potatoes
Print

Vegan Scalloped Potatoes

Move over, mashed potatoes, Vegan Scalloped Potatoes are a perfect side dish for holiday feasts!
Course Side Dish
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Author Dianne

Ingredients

  • 1/2 head cauliflower, coarsely chopped, about 3 cups
  • 1 cup vegetable stock
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 6 medium Yukon Gold potatoes, thinly sliced, about ¼” thick
  • 1 teaspoon minced fresh rosemary

Instructions

  1. Preheat your oven to 350° and lightly oil a casserole dish.
  2. Place the cauliflower in a large pot. Fill it with enough water to cover the vegetables plus about two inches.
  3. Bring the water to a boil over medium-high heat and then reduce the heat and allow to simmer for about 15 minutes or until the vegetables are fork tender.
  4. Drain the cauliflower and allow them to cool slightly and then place them in a high-speed blender or food processor along with the vegetable stock, lemon juice, nutritional yeast, Dijon mustard, garlic, garlic powder, onion powder, salt, and black pepper and blend until smooth and creamy.
  5. In a casserole dish, layer the potatoes and pour the cauliflower cream over it. Sprinkle the top with the fresh rosemary.
  6. Cover with foil and cook for 30 minutes. Remove the foil and cook for another 20-30 minutes, or until the potatoes have browned and the sauce is bubbly.
  7. Serve hot.

If you enjoyed these Vegan Scalloped Potatoes, you may also enjoy:

  • Smashed Potatoes with Roasted Garlic Cream
  • Hasselback Potatoes
  • Vegan Colcannon
  • Mustard Coated Oven Fries

Vegan Scalloped Potatoes

Filed Under: Vegan Holiday Recipes, Vegan Recipes, Vegan Side Dish Recipes Tagged With: gluten-free, plant-based, scalloped potatoes, Vegan, vegan food, vegan recipe, vegetarian

About Dianne

Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

Previous Post: « Garlicky Mashed Butternut Squash
Next Post: Vegan Lasagna Soup »

Reader Interactions

   

Comments

  1. Amy Katz from Veggies Save The Day says

    November 20, 2017 at 1:20 PM

    This looks amazing! Brad always had scalloped potatoes on Christmas growing up, so I will definitely need to make this for him. And using cauliflower is genius!

    Reply
    • Dianne says

      November 20, 2017 at 5:48 PM

      Thank you, Amy! I hope he likes it!

      Reply
  2. Elfed Joseph says

    November 21, 2017 at 6:29 AM

    That looks lovely Dianne, I definitely want to try that one! It reminds me of Dauphin Gratinois…but much healthier. I am a follower of yours from Wales (U.K.) so will need to find an equivalent to Yukon Gold potatoes, are they large yellow fleshed baking types please? Thanks again for the recipe… 🙂

    Reply
    • Dianne says

      November 22, 2017 at 9:32 AM

      Thank you, Elfed! Any type of potato that you would roast or bake would work well in the recipe. I hope you enjoy it!

      Reply
      • Elfed Joseph says

        November 22, 2017 at 4:20 PM

        Ah that’s fine – thank you ! Just to add the interest in Veganism in all its form in Britain is growing exponentially…long may it continue either side of “the pond” ! 🙂

        Reply
        • Dianne says

          November 23, 2017 at 10:07 AM

          That’s great news!

          Reply
  3. Becky Striepe says

    November 22, 2017 at 8:57 AM

    Oh my gosh, these look so perfect! Who says mashed potatoes deserve all the glory?

    Reply
    • Dianne says

      November 22, 2017 at 9:30 AM

      Thank you, Becky!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Search Site

About Me

Dianne Wenz

Hi! I'm Dianne Wenz and I am a Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author. I offer group and individual nutrition and lifestyle coaching programs to people across the U.S., and I teach cooking classes in Northern New Jersey. Contact me today to learn more and to schedule a complimentary breakthrough session!

Follow Me

Follow Us on FacebookFollow Us on TwitterFollow Us on InstagramFollow Us on PinterestFollow Us on RSSFollow Us on E-mail

Now Available!

The Big Book of Vegan Cooking

Eating Vegan

FOLLOW ME FOR UPDATES

* indicates required



Footer

Disclaimer

Information on this website should not be interpreted as medical advice. Consult your physician for any medical conditions you may need assistance with.

Privacy Policy

See the Dianne's Vegan Kitchen privacy policy.

Note

Blog posts may contain affiliate links. Purchases made through my affiliate programs help me keep this website running. Products may have been given to me free for review, but the opinions expressed on this website are my own.

Copyright

All content Copyright © Dianne Wenz. Unauthorized use and/or duplication of this material without express and written permission is strictly prohibited.

Subscribe to My Newsletter

* indicates required

© Dianne Wenz. All rights reserved.