Vegan Classic Scalloped Potatoes
Indulge in the creamy, indulgent comfort of **Vegan Classic Scalloped Potatoes**, a plant-based twist on the timeless side dish. Featuring tender layers of golden Yukon Gold potatoes and a rich, dairy-free sauce made with almond milk, nutritional yeast, and a hint of Dijon mustard, this recipe delivers all the savory flavors you love without any animal products. The velvety sauce, thickened with a simple flour roux, is infused with sautéed garlic and onion, creating a luscious base that perfectly coats the potatoes. Finished with fresh thyme and a golden-brown crust, these scalloped potatoes are as visually stunning as they are delicious. Perfect for holiday gatherings or weeknight dinners, this vegan-friendly dish is easy to prepare, gluten-adaptable, and guaranteed to please. Plus, it’s ready in just 80 minutes, making it a must-try addition to your recipe collection!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 medium Onion
- 3 Garlic cloves
- 2 tablespoons Olive oil
- 3 tablespoons All-purpose flour
- 2 cups Unsweetened almond milk
- 1 tablespoon Nutritional yeast
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 1 tablespoon Fresh thyme leaves
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice the Yukon Gold potatoes, about 1/8 inch thick. Use a mandoline slicer for even slices if available.
Peel and finely chop the onion. Mince the garlic cloves.
In a medium saucepan over medium heat, heat the olive oil. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.
Stir in the flour and cook for another minute, stirring constantly to form a roux.
Gradually whisk in the almond milk, ensuring there are no lumps. Continue cooking until the mixture thickens, about 3-5 minutes.
Add the nutritional yeast, Dijon mustard, salt, pepper, and paprika to the sauce. Mix well and let simmer for an additional 3 minutes, then remove from heat.
In a lightly oiled baking dish (about 9x9 inches), arrange half of the sliced potatoes in an even layer. Sprinkle with half of the fresh thyme leaves.
Pour half of the sauce over the layered potatoes, ensuring they are well coated.
Add the remaining potato slices on top and sprinkle with the rest of the thyme.
Pour the remaining sauce over the potatoes, ensuring an even distribution.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden brown.
Remove from the oven and let it sit for at least 10 minutes before serving to allow the sauce to settle.
Nutrition Facts
Calories |
1203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2843 mg | 124% | |
| Total Carbohydrate | 200.9 g | 73% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 13.4 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1032 mg | 79% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4427 mg | 94% | |
*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.
