Classic Easy Vegan Scalloped Potatoes
These Classic Easy Vegan Scalloped Potatoes are a creamy, comforting, and hearty dish perfect for any meal. Thinly sliced potatoes are baked in a rich, plant-based cream sauce until tender and golden brown.
Equipment
- Mandoline slicer or sharp knife
- Medium bowl
- 9x13 inch baking dish
- Aluminum foil
Ingredients
Main Ingredients
- 2-3 pounds Yukon Gold or Russet potatoes
- 1 can (approx. 10.5 oz) vegan cream of mushroom or celery soup
- 1 can (approx. 10.5 oz) unsweetened, unflavored plant-based milk almond, soy, or oat
- Salt
- freshly ground black pepper
Instructions
Preparation
- Preheat oven to 375°F (190°C), then wash, peel, and thinly slice the potatoes into 1/8-inch rounds using a mandoline or sharp knife.
- In a medium bowl, whisk together the vegan cream of mushroom or celery soup with an equal amount of plant-based milk (about 10.5 oz each), then season lightly with salt and pepper.
- Lightly grease a 9x13 inch baking dish; then create a single layer of overlapping sliced potatoes and pour about one-third of the cream sauce over them, spreading evenly.
- Continue layering potatoes and sauce until all ingredients are used, ensuring the top layer is covered with sauce, then cover the dish tightly with aluminum foil.
- Bake for 60 minutes, or until the potatoes are tender when pierced with a fork.
- Remove the foil and bake for another 15-20 minutes, or until the topping is golden brown and bubbly; for a crispier top, briefly broil for 1-2 minutes, watching carefully.
- Allow the scalloped potatoes to rest for 10-15 minutes before serving so the sauce can set, making it easier to serve.
Notes
For an extra touch of flavor, you can add a pinch of garlic powder or onion powder to the sauce mix. Ensure your plant-based milk is unflavored and unsweetened to maintain the savory profile of the dish.