Creamy, cheesy, and a classic side dish — Vegan Cheddar Scalloped Potatoes bring all the comfort of the original but made fully plant-based.
Vegan Cheddar Scalloped Potatoes: A Creamy Cheesy Holiday Side Dish
I used to have a very different scalloped potato recipe on my site, but I eventually took it down. It was a fun idea, but it just wasn’t quite working — so I decided to scrap it and start fresh. This time, I wanted to focus on what makes cheddar scalloped potatoes so timeless: simplicity. It’s a classic for a reason, which is why I made my Vegan Cheddar Scalloped Potatoes with just a few basic ingredients — plant-based milk and half & half, a touch of garlic and onion powder, and plenty of cheddar. Nothing fancy, just a really good, comforting scalloped potato side dish that happens to be fully plant-based.
Why You’ll Love This Recipe
Simple and classic. Made with everyday ingredients — just plant-based milk, vegan half & half, and cheddar — for a familiar flavor that feels homey and comforting.
Creamy and cheesy. The sauce comes together easily on the stovetop and bakes into the potatoes for that perfect rich, melt-in-your-mouth texture.
Classic potato perfection. Takes about 15 minutes to put together and baking eats up the rest of the time. This is a simple classic version to scalloped potatoes.
Perfect for gatherings. Whether it’s a holiday dinner or a cozy Sunday meal, this dish fits right in on the table and pairs well with just about anything.
Fully plant-based. You’ll get all the flavor of the traditional version, just without dairy.
Ingredient Highlight: Vegan Cheddar
A good vegan cheddar makes all the difference here. Look for one that melts smoothly and adds real cheesy depth rather than just color. Brands like Violife, Daiya Cutting Board, or Follow Your Heart work beautifully for that creamy finish without being overpowering. If you want a little extra richness, you can even mix in a small handful of mozzarella-style shreds for balance.
Madly Delicious Must-Know Tips and Questions
- Slice evenly: Uniform slices, about ⅛ inch thick, to ensure the potatoes cook through evenly and layer neatly in the dish.
- Choose the right potato: Yukon golds give the best texture — tender but not mushy. If you use russets, just peel them first since their skin is thicker.
- Let it rest: Cooling for 5-10 minutes after baking helps the sauce thicken slightly so every slice holds together perfectly.
- Make ahead: You can prep and assemble a day early and bake just before serving.
Can I use other cheeses?
Yes! A mild vegan mozzarella or even a white cheddar blend can work well. Just stick to brands that melt easily.
Can this be gluten-free?
Absolutely — swap the all-purpose flour for a 1:1 gluten-free blend or use cornstarch to thicken the sauce.
Let’s Dish About Scalloped Potatoes: Did You Know?
Scalloped potatoes have been around since at least the late 1700s, with the term “scalloped” referring to the old English word collop, meaning “thin slices of meat.” Over time, it came to describe thinly sliced potatoes baked in a creamy sauce — a comforting, homestyle dish that has been reimagined countless ways. Today, it’s a staple on American holiday tables, often layered with cheese or herbs for extra flavor. This vegan version keeps that nostalgic feel while giving it a fresh, modern twist.
Looking for a creamy, cheesy side dish? Then try my Vegan Cheddar Scalloped Potatoes!
Tender potatoes layered with rich, plant-based cheddar sauce — simple, classic, and perfect for any occasion. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
More Holiday Side Dish Recipes
Pomegranate-Glazed Green Beans with Toasted Almonds
Vegan Cheddar Scalloped Potatoes
Equipment
- 8×8 baking dish
- Vegetable slicer or mandolin (optional)
Ingredients
- 1½ lb Yukon gold potatoes, unpeeled (if using Russet potatoes, peel first)
- 1½ tbsp plant-based butter
- 1½ tbsp all-purpose flour
- 1 cup plain, unsweetened plant-based milk
- ½ cup plant-based half & half
- 1 cup plant-based Cheddar cheese, divided
- ½ tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ¾ tsp salt, adjust to taste
- ½ tsp black pepper, adjust to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish with butter or oil.
- Make the sauce: In a medium saucepan over medium heat, melt 1½ tbsp plant-based butter. Whisk in 1½ tbsp all-purpose flour and cook for about 1 minute. Slowly pour in 1 cup plant-based milk and ½ cup plant-based half & half, whisking constantly until smooth and slightly thickened, 4-5 minutes. Stir in ¾ cup plant-based Cheddar cheese, ½ tsp Dijon mustard, 1 tsp garlic powder, 1 tsp onion powder, ¾ tsp salt and ½ tsp black pepper. Cook until the cheese melts and the sauce is smooth. Remove from heat.
- Slice the potatoes: Using a vegetable slicer, mandolin, or sharp knife, thinly slice the 1½ lb Yukon gold potatoes into even rounds (about ⅛ inch thick).
- Layer the casserole: Spoon a few spoonfuls of the cheese sauce into the bottom of the prepared baking dish. Arrange half of the sliced potatoes on top, then pour over half of the cheese sauce and spread around evenly. Repeat with the remaining potatoes and cheese sauce. Sprinkle the top with the reserved ¼ cup Cheddar cheese.
- Bake: Cover tightly with foil and bake for 40–45 minutes, until the potatoes are tender. Uncover and bake for another 15 minutes to allow the top to brown and the sauce to bubble.(Optional) For extra color or golden spots, broil on high for 1–2 minutes, watching closely.
- Rest and serve: Remove from the oven and let cool for 5 minutes before serving. Serve warm and enjoy immediately for the creamiest texture.