Vegan Classic Scalloped Potatoes

Experience comfort food reimagined with this creamy and flavorful Vegan Classic Scalloped Potatoes recipe. Made with tender, thinly sliced Yukon Gold potatoes layered in a rich, dairy-free sauce infused with garlic, onion, and Dijon mustard, this plant-based twist on a nostalgic favorite is perfect for family dinners, holiday gatherings, or weeknight indulgence. The velvety sauce, thickened with almond milk and nutritional yeast, boasts a cheesy, savory flavor without any dairy, while fresh thyme and a sprinkle of paprika add a gourmet touch. Perfectly golden and bubbling from the oven, these vegan scalloped potatoes are easy to prepare and irresistibly delicious. Whether you're catering to a vegan lifestyle or just exploring meatless dishes, this recipe is sure to impress with its satisfying taste and wholesome ingredients.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 1 medium Onion
• 3 Garlic cloves
• 2 tablespoons Olive oil
• 3 tablespoons All-purpose flour
• 2 cups Unsweetened almond milk
• 1 tablespoon Nutritional yeast
• 1 teaspoon Dijon mustard
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Paprika
• 1 tablespoon Fresh thyme leaves

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel and thinly slice the Yukon Gold potatoes, about 1/8 inch thick. Use a mandoline slicer for even slices if available.

Step 3

Peel and finely chop the onion. Mince the garlic cloves.

Step 4

In a medium saucepan over medium heat, heat the olive oil. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.

Step 5

Stir in the flour and cook for another minute, stirring constantly to form a roux.

Step 6

Gradually whisk in the almond milk, ensuring there are no lumps. Continue cooking until the mixture thickens, about 3-5 minutes.

Step 7

Add the nutritional yeast, Dijon mustard, salt, pepper, and paprika to the sauce. Mix well and let simmer for an additional 3 minutes, then remove from heat.

Step 8

In a lightly oiled baking dish (about 9x9 inches), arrange half of the sliced potatoes in an even layer. Sprinkle with half of the fresh thyme leaves.

Step 9

Pour half of the sauce over the layered potatoes, ensuring they are well coated.

Step 10

Add the remaining potato slices on top and sprinkle with the rest of the thyme.

Step 11

Pour the remaining sauce over the potatoes, ensuring an even distribution.

Step 12

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden brown.

Step 13

Remove from the oven and let it sit for at least 10 minutes before serving to allow the sauce to settle.

Nutrition Facts

Serving size	(1624.5g)

Amount per serving	% Daily Value*
Calories	1203.4

Total Fat 36.5g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2843.1mg	0%
Total Carbohydrate 200.9g	0%
Dietary Fiber 17.6g	0%
Total Sugars 13.4g
Protein 29.6g	0%

Vitamin D 175.7IU	0%
Calcium 1032.3mg	0%
Iron 11.2mg	0%
Potassium 4426.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.3%

Protein: 9.5%

Carbs: 64.3%