Soy Scalloped Potatoes
Creamy, comforting, and entirely dairy-free, these Soy Scalloped Potatoes are a plant-based twist on a classic side dish! Made with thinly sliced Russet potatoes smothered in a rich, silky sauce crafted from unsweetened soy milk, nutritional yeast, and a flavorful blend of garlic, onions, and spices, this recipe delivers all the indulgent texture you crave without the use of cream or cheese. Perfectly seasoned with thyme, paprika, and a hint of black pepper, each layer of potatoes bakes to tender perfection, while the golden top adds just the right amount of crispiness. Ideal for holiday feasts or any cozy dinner, this vegan scalloped potatoes recipe is sure to impress your guests. Garnish with fresh parsley for a pop of color and serve as a crowd-pleasing addition to your dinner table.
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Recipe Information
Ingredients
- 5 medium Russet potatoes
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 2 large Garlic cloves
- 3 tablespoons All-purpose flour
- 3 cups Unsweetened soy milk
- 3 tablespoons Nutritional yeast
- 1 cup Vegetable broth
- 1 teaspoon Dried thyme
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
- 0.5 teaspoon Paprika
- 2 tablespoons Chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or non-stick spray.
Peel the potatoes and slice them thinly, about ⅛-inch thick. Set the slices aside in a bowl of cold water to prevent oxidation while preparing the sauce.
Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Finely dice the onion and mince the garlic, then add them to the saucepan. Sauté for 3-4 minutes, until the onions are translucent and fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 1 minute to create a roux.
Gradually whisk in the soy milk and vegetable broth, ensuring there are no lumps. Continue stirring as the mixture thickens, about 3-4 minutes.
Add the nutritional yeast, dried thyme, ground black pepper, salt, and paprika. Stir well to combine and let the sauce simmer for 2-3 minutes to meld the flavors. Remove from heat.
Drain and dry the potato slices. Layer one-third of the potato slices evenly in the bottom of the prepared baking dish. Pour one-third of the sauce over the potatoes, spreading it evenly.
Repeat the layering process twice more until all the potatoes and sauce are used up, ensuring the top layer of potatoes is fully covered with sauce.
Cover the baking dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden brown.
Let the dish rest for 10 minutes before serving. Garnish with chopped fresh parsley for a pop of color and freshness.
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3343 mg | 145% | |
| Total Carbohydrate | 258.0 g | 94% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 21.6 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 1168 mg | 90% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 6933 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
