Scalloped Potatoes (Vegan)
Ingredients:
- 3 lbs Yukon gold potatoes, thinly sliced
- 3 tbsp vegan butter
- 3 tbsp all-purpose flour
- 2 cups unsweetened plant milk
- 1/2 cup vegetable broth
- 1 cup vegan cheddar-style shreds
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
- 2 tbsp chopped chives, for garnish
Features:
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Slice the potatoes thin and as evenly as you can — uneven thickness means some slices turn tender while others stay firm, even after a full bake.
Instructions:
- Preheat & Prep: Preheat the oven to 375°F (190°C) and grease a baking dish.
- Make the Roux: Melt the vegan butter in a saucepan over medium heat and whisk in the flour, cooking for 1-2 minutes.
- Build the Sauce: Gradually whisk in the plant milk and vegetable broth, then add the garlic, salt, pepper, and nutmeg.
- Simmer: Simmer for 5-7 minutes, whisking frequently, until thickened.
- Melt in Cheese: Stir in half of the vegan cheese until melted.
- Layer: Layer the sliced potatoes in the prepared baking dish, pouring the sauce evenly between layers.
- Top: Top with the remaining vegan cheese.
- Bake: Cover with foil and bake for 40 minutes, then uncover and bake for another 15-20 minutes, until the potatoes are tender and the top is golden.
- Rest & Garnish: Let rest for 10 minutes and garnish with chives before serving.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The yukon gold potatoes adds heartiness and a creamy texture once cooked. The vegan butter adds richness and helps create a tender, flavorful base. The all-purpose flour provides structure and body to the finished dish. The unsweetened plant milk adds creaminess and helps everything come together smoothly.
Scalloped Potatoes (Vegan)
Ingredients:
- 3 lbs Yukon gold potatoes, thinly sliced
- 3 tbsp vegan butter
- 3 tbsp all-purpose flour
- 2 cups unsweetened plant milk
- 1/2 cup vegetable broth
- 1 cup vegan cheddar-style shreds
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
- 2 tbsp chopped chives, for garnish
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The yukon gold potatoes adds heartiness and a creamy texture once cooked. The vegan butter adds richness and helps create a tender, flavorful base. The all-purpose flour provides structure and body to the finished dish. The unsweetened plant milk adds creaminess and helps everything come together smoothly.
Prep:
Slice the potatoes thin and as evenly as you can — uneven thickness means some slices turn tender while others stay firm, even after a full bake.
Instructions:
- Preheat & Prep: Preheat the oven to 375°F (190°C) and grease a baking dish.
- Make the Roux: Melt the vegan butter in a saucepan over medium heat and whisk in the flour, cooking for 1-2 minutes.
- Build the Sauce: Gradually whisk in the plant milk and vegetable broth, then add the garlic, salt, pepper, and nutmeg.
- Simmer: Simmer for 5-7 minutes, whisking frequently, until thickened.
- Melt in Cheese: Stir in half of the vegan cheese until melted.
- Layer: Layer the sliced potatoes in the prepared baking dish, pouring the sauce evenly between layers.
- Top: Top with the remaining vegan cheese.
- Bake: Cover with foil and bake for 40 minutes, then uncover and bake for another 15-20 minutes, until the potatoes are tender and the top is golden.
- Rest & Garnish: Let rest for 10 minutes and garnish with chives before serving.
