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Vegan Scalloped Potatoes

Oleh Food Health Coverage
4.9 ★★★★★ | Great as a side dish - or a main meal, let's be real - these homemade vegan scalloped potatoes are totally DELICIOUS. If you have a deep love for potatoes like I do, you'll love this recipe. These scalloped potatoes are also oil-free, soy-free, and gluten-free.

Great as a side dish - or a main meal, let's be real - these homemade vegan scalloped potatoes are totally DELICIOUS. If you have a deep love for potatoes like I do, you'll love this recipe. These scalloped potatoes are also oil-free, soy-free, and gluten-free.



Vegan Scalloped Potatoes , .


4,9 ★★★★★ | Great as a side dish - or a main meal, let's be real - these homemade vegan scalloped potatoes are totally DELICIOUS. If you have a deep love for potatoes like I do, you'll love this recipe. These scalloped potatoes are also oil-free, soy-free, and gluten-free.

Total Time: 45 Minutes, Servings: 6 Servings



Ingredients :
  • 5 cups sliced potatoes about 800 grams
  • 2 cups non-dairy milk, plain unsweetened
  • 1 cups vegetable stock
  • 1/3 cup nutritional yeast
  • 1 tsp or cube vegetable bouillon optional but adds flavor and salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme leaves
  • 1/4 tsp paprika
  • pepper to taste
  • pinch of cayenne
  • 1/4 cup cornstarch or arrowroot powder
  • 1/4 cup cold water



Instructions :
  • Peel and thinly slice the potatoes – a mandoline slicer will work best so your potatoes are the same thickness. I recommend using a 2.5mm blade.
  • Submerge your potato slices in a bowl of cold water to prevent oxidation.
  • Preheat the oven to 425 degrees Fahrenheit.
  • In a medium pot, whisk together the milk, vegetable stock, nutritional yeast, vegetable bouillon, onion powder, garlic powder, thyme, paprika, pepper, and cayenne.
  • Bring the sauce mixture to a simmer, stirring frequently.
  • In a small bowl, mix together the cornstarch and cold water until there are no clumps.
  • Pour the cornstarch mixture into the simmering sauce and whisk well. When thickened, remove the pot from heat.
  • Drain the potatoes and layer half of them in a casserole dish. Pour half of the sauce over the potatoes. Give the casserole dish a good shake so the sauce gets in the nooks and crannies of the potatoes.
  • Do the same with the remaining potatoes and sauce.
  • Cover the dish with foil and bake for 25 minutes. Uncover and bake for an additional 15-20 minutes – or until the potatoes are fork tender.
  • Let sit for 5-10 minutes and serve.



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Rated 4,9 / Based On 414 Customer Reviews