Vegan Scalloped Potatoes are a perfect side dish for just about any dinner! Serve them with your Thanksgiving feast, Christmas dinner, or Sunday supper! This easy recipe is dairy free and gluten free.
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. The combination of creamy sauce with thinly sliced potatoes is heavenly. I especially loved the crispy bits at the top of the dish.
My mom 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, I veganized scalloped potatoes a few years ago.
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. 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.
What are Scalloped Potatoes
Scalloped potatoes are simply thinly sliced, or scalloped, potatoes baked in a creamy sauce.
They are often confused with potatoes au gratin. The two dishes are similar, but there are a few differences. Both dishes contain thinly sliced potatoes and a creamy sauce, but scalloped potatoes are much more simple than the au gratin variety.
“Gratin” comes from the French word for grated, so potatoes au gratin are topped with grated bread (or breadcrumbs) by definition. Potatoes au gratin are made with cheese where scalloped potatoes are made with a cream sauce. Since Americans love their cheese so much, it's often added to scalloped potatoes, which is another reason that the two dishes can be confused for each other.
Slicing the potatoes can be a little tricky. If you have a mandolin, it’s a great way to get thin slices. I like to use my food processor's slicing disc, which cuts six potatoes in a matter of seconds. If you don’t have either, use a sharp knife and try to get your slices as evenly cut as possible.
If you're not going to use your potatoes right away, soak them in cold water to keep them from turning grey. (They will do this, and while your finished dish won't look to great, it'll still taste delish.)
How to Make Vegan Scalloped Potatoes
This recipe is easy to make!
- First you preheat your oven to 350°F and lightly oil a small casserole dish.
- Then you place the cauliflower in a large pot, and you fill it with enough water to cover the vegetables plus about two inches.
- Next you bring the water to a boil and then reduce the heat and allow the cauliflower to simmer for about 15 minutes or until they are fork tender.
- Now you drain the cauliflower and allow it to cool slightly.
- Next you place the cauliflower in a blender along with the vegetable stock, lemon juice, nutritional yeast, Dijon mustard, garlic, garlic powder, onion powder, salt, and black pepper. Blend the mixture until it's smooth and creamy.
- Now you layer the potatoes in a casserole dish and pour the cauliflower cream over them. Sprinkle the top with the fresh rosemary.
- Cover your dish with foil and cook it for 30 minutes.
- Finally, remove the foil and cook the dish for another 20-30 minutes, or until the potatoes have browned and the sauce is bubbly.
Vegan Scalloped Potatoes
- ½ 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
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 6 medium Yukon Gold potatoes thinly sliced, about ¼” thick
- 1 teaspoon minced fresh rosemary
- Preheat your oven to 350°F and lightly oil a casserole dish.
- Place the cauliflower in a large pot. Fill it with enough water to cover the vegetables plus about two inches.
- 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.
- 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.
- In a casserole dish, layer the potatoes and pour the cauliflower cream over it. Sprinkle the top with the fresh rosemary.
- 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.
Originally posted November 20, 2017. Updated November 14, 2021.
Serve Your Scalloped Potatoes with:
More potato recipes you might enjoy include:
- Smashed Potatoes with Roasted Garlic Cream
- Vegan Colcannon
- Potatoes au Grain with Kale
- Hasselback Potatoes