If there’s a vegan side dish I will make for my family this Christmas, it’s this vegan potato gratin. I love cooking with potatoes, like in my Air Fryer Potato Wedges. This recipe is an excellent vegan side dish for Thanksgiving to line up with my vegan mashed sweet potatoes. The scalloped potatoes melt in your mouth with the most delicious cheesy flavors, and even the kids adore this dish. I have been making baked potato dishes like this for many years because scalloped potatoes are so close to the classic Potatoes au Gratin (called Gratin Dauphinois in France). But this scalloped potato recipe is vegan, easier, and even tastier. Potatoes are an excellent vegan iron source. They fuel your body with nutrients while enjoying a comforting dinner. Let’s see how you can make these vegan scalloped potatoes.
Ingredients and Substitutions
All you need to make this potato dish are:
Yukon Potatoes or any starchy potatoes like Russet potatoes. Soy Milk or any creamy plant-based milk like oat milk or coconut milk. Vegan Butter, coconut oil, or avocado oil. Onions – You can use fresh or frozen, pre-sliced onions. All-Purpose Flour – Feel free to use all-purpose gluten-free flour if you are making a vegan gluten-free gratin. Nutritional Yeast – This is the secret ingredient for adding a cheesy flavor to the sauce without using vegan cheese. Salt and Pepper – to taste. Fresh Thyme – I was inspired by my mum’s Gratin Dauphinois recipe that has thyme in the potatoes. This makes a huge flavor difference! Nutmeg – Nutmeg is a staple in the classic French recipe. It adds a huge amount of flavor. Vegetable Stock – You can use pre-mixed stock or drop a cube in boiling water. Garlic – fresh or powdered. I prefer fresh, crushed garlic.
How To Make Vegan Scalloped Potatoes
Serving
Serve these scalloped potatoes with some fresh herbs, extra seasoning of salt and pepper, or some of the toppings below:
Fresh Rosemary Fresh Thyme A drizzle of extra-virgin olive oil Chili Flakes Pinch of Sea Salt Pepper
You can serve it as a side dish to any of the following:
TVP Meatballs or Tempeh Meatballs Spinach Tortillas or Quinoa Tortillas Vegan Cornbread or 2-Ingredient Bread
Storage Instructions
You can store baked potato leftovers in their baking dish. Cover the dish with a piece of foil or wrap it tightly to prevent air from coming into it. Store in the refrigerator for up to 4 days. Freeze leftovers in a sealed box for up to 3 months and thaw it in the fridge the day before.
Making Scalloped Potatoes Ahead
Scalloped potatoes are one of these unique holiday side dishes that taste even better rewarmed. So you can absolutely bake it the day before or even up to 48 hours before! Simply rewarm the dish before serving it in a warm oven at 350°F (180°C) until warm in the center. You can also rewarm the dish in a air frier or microwave.
Allergy Swaps
Below are some ideas to swap the ingredients in this recipe.
Onion – You can skip the onion for a low-Fodmap recipe. Or use shallots for a finer taste. Nutritional Yeast – This secret ingredient adds a cheesy flavor to the sauce. If you skip it, the sauce won’t taste cheesy at all. But you can stir in 1/2 cup of vegan cheddar cheese instead. Soy-Free – Pick dairy-free milk with low flavor and rich, creamy texture, like oat milk, cashew milk, or almond milk. Gluten-Free – Pick all-purpose gluten-free flour instead of wheat flour.
Below are the answers to your most frequent questions about these vegan scalloped potatoes.
More Potato Recipes
Here are some more vegan potato recipes for you to try.
