Vegan Cheddar Scalloped Potatoes
Vegan Cheddar Scalloped Potatoes are a classic, made plant-based. Thinly sliced potatoes are layered with a creamy cheddar sauce and baked until tender and golden. Perfect for holidays, Sunday dinners, or anytime you want to serve a potato side dish.
Equipment
- 8x8 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 8x8-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.
Notes
Cheese options
Use a good-quality plant-based Cheddar that melts well, such as Violife, Daiya Cutting Board, or Follow Your Heart. Shred it yourself for a smoother sauce.
Make ahead
Assemble up to one day in advance, cover tightly, and refrigerate. Bake straight from the fridge, adding about 10 extra minutes to the covered baking time.
Reheating
Warm leftovers in a 350°F oven for about 15 minutes, or until heated through.
Variations
Try adding a sprinkle of smoked paprika or a few fresh thyme leaves between layers for extra flavor.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1 servingCalories: 275kcalCarbohydrates: 28gProtein: 6.5gFat: 14gSaturated Fat: 3.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gTrans Fat: 0.1gSodium: 430mgPotassium: 575mgFiber: 2.5gSugar: 2gVitamin A: 160IUVitamin C: 16mgCalcium: 105mgIron: 1.2mg
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