This Vegan Scalloped Potatoes recipe offers a delightful twist on the classic comfort food, making it an excellent choice for family gatherings or weekend dinners. The preparation is straightforward, with a total time investment of about 1 hour and 45 minutes. The dish showcases a rich and creamy texture without relying on dairy, aligning perfectly with a vegan diet.

The flavorful journey begins with 4 pounds of thinly sliced russet potatoes, retaining their peels for added nutrition and convenience. The vegan butter and flour meld into a roux, forming the base for the luscious sauce that binds the layers of potatoes together. A blend of plant-based milk, rich vegetable broth, nutritional yeast, garlic powder, onion powder, and salt contributes to a savory and velvety sauce that envelopes each slice.

The layering process involves spreading half of the sliced potatoes in a 9×13-inch casserole dish and pouring half of the creamy sauce evenly over them, allowing it to seep through the layers. The remaining potatoes and sauce are then added, creating a delectable stack of flavors. Covered with foil, the casserole bakes for 25 minutes before being uncovered for an additional 35 minutes, ensuring the potatoes cook to perfection.

The recipe’s nomenclature, “Vegan Scalloped Potatoes,” pays homage to its English roots, where the term “scalloped” denotes the thinly sliced nature of the potatoes. This not only facilitates faster cooking but also allows the creamy mixture to permeate the layers, ensuring a burst of flavor in every bite. With a nutritional profile boasting 348 calories per serving, along with carbohydrates, protein, and essential vitamins, this vegan dish promises both indulgence and nourishment for a satisfying culinary experience.

Vegan Scalloped Potatoes

These super creamy Vegan Scalloped Potatoes are like eating a succulent potato casserole minus the dairy! It is a perfect side dish for family gatherings or weekend dinners!

Prep Time15minutes mins

Cook Time1hour hr 30minutes mins

Total Time1hour hr 45minutes mins

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings: 6 to 8 servings

Calories: 348kcal

Author: Toni Okamoto


  • 9×13 Baking Dish or Pan
  • Medium Bowl
  • Mandoline
  • Measuring spoons
  • My favorite knives
  • Measuring Cups


  • 4 pounds of russet potatoes rinsed and dried
  • ¼ cup of vegan butter
  • ¼ cup of flour
  • 2 cups of plant-based milk
  • 1 cup of rich vegetable broth
  • ⅓ cup of nutritional yeast
  • 1½ teaspoons of garlic powder
  • 1 ½ teaspoons of onion powder
  • 1 ¼ teaspoons of salt


  • Preheat the oven to 400 degrees F and lightly grease a 9×13-inch casserole dish.
  • Thinly slice the potatoes into ⅛-inch rounds. I like to keep the peels on for nutrition and time-saving reasons, but you’re welcome to peel them first. If you have a mandolin or food processor attachment, that’ll save time.
  • In a large pot over medium heat, melt the vegan butter. Whisk in the flour and stir until the sauce thickens and becomes a roux, about 3 to 5 minutes.
  • Whisk the plant-based milk and vegetable broth into the roux. Stir in the nutritional yeast, garlic powder, onion powder, and salt until the sauce thickens, about 5 to 8 minutes.
  • Layer half of the potatoes in the casserole dish, pour half of the sauce spreading evenly over the potatoes and allowing it to seep through the cracks. Layer the rest of the potatoes and spread the rest of the sauce over them evenly. Cover with tin foil and bake for 25 minutes.
  • Uncover the casserole and bake for another 35 minutes.


If you’re wondering why this recipe has this singular name, we are happy to clarify. Originally from England, this recipe is called Vegan Scalloped Potatoes because of the way this vegetable is sliced. It is basically very thinly sliced, which means not only that the potatoes are cooked faster but that the creamy mixture can enter the many layers and therefore, lets the flavor in everywhere.


Calories: 348kcal | Carbohydrates: 61g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 823mg | Potassium: 1331mg | Fiber: 5g | Sugar: 2g | Vitamin A: 86IU | Vitamin C: 17mg | Calcium: 143mg | Iron: 3mg