CREAMY VEGAN SCALLOPED POTATOES

When it comes to comfort food, I immediately think of a cheesy, creamy helping of scalloped potatoes.  It’s one of the dishes my daughter asks for when she comes home from university.  She always tells me it tastes just like home and that to me is the biggest compliment considering I revised this very old family favourite recipe to make it vegan without sacrificing its awesomeness!  This dish is a must for any family gathering and no one will know its dairy free!

Béchamel Sauce:

  1. In a small pot melt butter over medium heat.
  2. Once butter has melted whisk in the flour.
  3. Add milk in small increments while whisking continuously to ensure a lump free sauce.  
  4. Add salt, pepper, garlic powder and continue whisking until you have a smooth white sauce.

Keep whisking until mixture begins to thicken.  Do not overcook as it will continue to thicken and you don’t want that.  See video if you’re not sure about the consistency of the sauce.

 

Scalloped potatoes:

Preheat oven 350F

Spoon a generous amount of béchamel and a couple of tablespoons of  Cream of Mushroom Soup on the bottom of an 8 x 8 casserole dish.  You don’t have to include the soup, but it really does add more flavour and creaminess to the scalloped potatoes.   You can make the soup ahead, measure out 2 cups and freeze it for this dish.

Cover with layer of potato slices and season with salt, pepper and paprika.  Sprinkle some onions over seasoned potatoes.  Pour generous amount of béchamel and soup over onions.  Sprinkle with a handful of cheddar cheese.

Repeat the layer 3 times until all potatoes have been used.  Make sure you top the last layer with cheddar cheese. Cover casserole dish with aluminum foil and bake for 45 minutes.  Remove aluminum foil and bake for another 15 minutes. Potatoes should be fork tender and cheddar cheese on top should be completely melted.

Remove from oven and let sit for another 15 minutes to allow the sauce to thicken.

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CREAMY VEGAN SCALLOPED POTATOES

  • Author: Carla's No Place Like Home
  • Prep Time: 20 minutes
  • Cook Time: 45 mins + 15 mins.
  • Total Time: 80 minutes
  • Yield: 8 servings 1x
  • Category: side
  • Method: bake
  • Cuisine: Canadian/American

Description

When it comes to comfort food, I immediately think of a cheesy, creamy helping of scalloped potatoes.  It’s one of the dishes my daughter asks for when she comes home from university.  She always tells me it tastes just like home and that to me is the biggest compliment considering I revised this very old family favourite recipe to make it vegan without sacrificing its awesomeness!  This dish is a must for any family gathering and no one will know its dairy free!


Ingredients

Scale
  • 5 medium Yukon Gold potatoes, peeled and thinly sliced
  • 2 cups of Carla’s No Place Like Home Cream of Mushroom Soup
  • 1227 gram bag of vegan cheddar cheese – I use Earth Island brand
  • 1 small yellow onion, finely chopped
  • Salt, pepper and paprika

To make the Béchamel Sauce:

  • 3 tablespoons vegan butter
  • 1/4 cup gluten free flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2 cups plant-based milk. (Use almond or soy milk only)

Instructions

Béchamel Sauce:

  1. In a small pot melt butter over medium heat.
  2. Once butter has melted whisk in the flour.
  3. Add milk in small increments while whisking continuously to ensure a lump free sauce.  
  4. Add salt, pepper, garlic powder and continue whisking until you have a smooth white sauce.  Keep whisking until mixture begins to thicken.  Do not overcook as it will continue to thicken and you don’t want that.

Scalloped potatoes:

  1. Preheat oven 350F
  2. Spoon a generous amount of béchamel and a couple of tablespoons of soup on the bottom of an 9 x 13″ casserole dish.
  3. Cover with layer of potato slices and season with salt, pepper and paprika.
  4. Sprinkle some onions over seasoned potatoes.  Pour generous amount of béchamel and soup over onions.
  5. Sprinkle with a handful of cheddar cheese.
  6. Repeat the layer 3 times until all potatoes have been used.  Make sure you top the last layer with cheddar cheese.
  7. Cover casserole dish with aluminum foil and bake for 45 minutes.  Remove aluminum foil and bake for another 15 minutes.
  8. Potatoes should be fork tender and cheddar cheese on top should be completely melted.
  9. Remove from oven and let sit for another 15 minutes to allow the sauce to thicken.

Keywords: scalloped potatoes, vegan scalloped potatoes, creamy, potatoes, gluten-free scalloped potatoes

 

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