These Vegan Scalloped Potatoes are made with layers of thinly sliced Yukon gold potatoes coated in a creamy dairy-free sauce. This creamy au gratin potatoes is a dairy-free twist on the classic scalloped potatoes and makes the perfect side dish for any holiday table! Vegan, gluten-free, grain-free with Whole30 options.
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Creamy Vegan Scalloped Potatoes Recipe
Looking for a fun and delicious side dish for your holiday table? These Vegan Scalloped Potatoes are loaded with flavor and the perfect addition to your Thanksgiving. Christmas table or any holiday gathering. They’re a vegan twist of the classic scalloped potatoes without cream made with thinly-sliced Yukon gold potatoes coated in a dairy-free sauce!
You can pair this coz side dish with your favorite protein and are also vegan, dairy-free, gluten-free, grain-free with Whole30 options.
And the best part about this cozy comforting dish? They work great as a make ahead recipe. Just assemble the potatoes ahead of time and then on the big Turkey day or on your Sunday meal prep and then just cook them up when you’re ready to serve them.
Ingredients you need
- Yukon gold potatoes: about 4-5 medium evenly-sized potatoes, peeled and sliced thinly into ⅛ inch thick rounds (a mandolin works best).
- Avocado oil: or olive oil.
- Onion: you’ll need 1 small yellow onion or white onion, diced.
- Garlic: for depth of flavor.
- Canned coconut cream: we like to use canned coconut creams from Trader Joe’s or Aroy-D containing only coconut milk & water with no Guar gum or other fillers. If you don’t have coconut cream, you can also spoon out the thick part of a chilled can of full-fat coconut milk.
- Almond milk: or sub with any unsweetened plant-based milk.
- Vegan butter: you can sub with grass fed butter or ghee if not dairy-free.
- Salt: to taste.
- Black pepper: to taste.
- Vegetable broth
- Tapioca flour: to thicken up the sauce. You can also sub with arrowroot flour.
- Nutritional yeast: to add that cheesy flavor or you can shred in your favorite dairy-free cheese if preferred.
- Dijon mustard: to add a kick of delicious flavor.
Optional topping: (leave out for Whole30)
- Crushed grain-free cracker OR grain-free / gluten-free / regular breadcrumbs
- Vegan butter
Garnish: extra fresh chopped herbs
How to make Vegan Scalloped Potatoes
- Preheat oven and prepare the baking dish: Preheat the oven to 400°F. Lightly grease a 9×13 casserole dish / baking pan with avocado oil or coconut oil spray. Set aside.
- Make the creamy sauce: In a medium pot or saucepan over medium heat, heat the oil and add the onions and sauté for 3-4 minutes, until fragrant and slightly softened, stirring frequently. Add garlic and sauté until aromatic. Next, add the coconut cream, almond milk, butter, salt and pepper. Whisk until melted. Make the tapioca slurry then whisk into the pot and bring the mixture to a low boil, simmer for about 2 minutes or until the mixture thickens. Stir in the nutritional yeast and mustard, then remove the pot from the heat. Taste and add more salt, black pepper, as needed.
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- Assemble: Spoon a thin layer of the sauce on the bottom of the prepared baking dish. Arrange one layer of the potato slices on top of the sauce covering the bottom of the baking, fanning them out so that they are slightly overlapped in a nice pattern. Spoon ⅓ of the cream sauce on top of the layer of potatoes and gently use a spatula to spread the sauce to cover the potatoes. Repeat this layering process until all of the potatoes and sauce are gone.
- Bake: Cover the baking dish with aluminum foil and bake for 40-50 minutes, or until the potatoes are cooked and fork tender.
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- Make the topping: Meanwhile, stir together the breadcrumbs and melted butter. Once the potatoes are ready, remove the pan from the oven and top with breadcrumbs and cheese, if using. Return the pan back to the oven and bake for 10 minutes (or alternatively turn the oven to broil for 1-2 minutes – watching carefully to avoid burning), or until the topping is golden brown.
- Garnish and serve warm: Remove from the oven and top with chopped parsley, chives and sprinkle with a dash of paprika, for color. Serve warm.
Tips for success
- Cut the potatoes into even sizes: Be sure to cut the potatoes into even similar-sized slices, otherwise, they won’t cook evenly. A mandolin works best but you can use a sharp knife as well.
- Cover with foil: Before baking, cover the baking dish with aluminium foil. This ensures the potatoes cook evenly without burning.
Serving suggestions
This cozy side dish would go so well with any protein or your favorite roasted vegetables.
Serve with some Grilled Chicken, Salmon, Roasted Turkey, Crispy Tofu or Roasted Delicata Squash.
Can you make this ahead?
Yes. You can prepare and assemble this casserole up to two days ahead of time and then bake the day of.
How to Store
Store leftover scalloped sweet potatoes in a well-covered, airtight container in the fridge. They will stay fresh for about 3-4 days.
How to Reheat
You can reheat portions in the microwave or in a baking dish in the oven at 350F for 20 minutes, or until warm.
Can you freeze this creamy potatoes aux-gratin casserole?
No, unfortunately this casserole would not freeze well since it contains coconut cream and vegan butter and may get soggy.
More healthy vegan side dishes:
These Vegan Scalloped Potatoes are made with layers of thinly sliced Yukon gold potatoes coated in a creamy dairy-free sauce. This creamy au gratin potatoes is a dairy-free twist on the classic scalloped potatoes and makes the perfect side dish for any holiday table! Vegan, gluten-free, grain-free with Whole30 options.
- 2 - 2 ½ pounds Yukon gold potatoes evenly-sized potatoes, peeled and sliced thinly into ⅛ inch thick rounds (a mandolin works best)
- 1 tablespoon avocado oil or olive oil
- 1 small onion diced
- 4 cloves garlic minced
- 1 cup coconut cream , only use brands (like Trader Joe’s, Aroy-D) containing coconut milk & water – no Guar gum or other filler. If you don’t have coconut cream, you can also spoon out the thick part of a chilled can of full-fat coconut milk.
- 1 cup unsweetened almond milk or preferred plant-based milk
- ¼ cup vegan butter , can also use grass-fed butter or ghee for Whole30
- ½ teaspoon fine grain sea salt
- ¼ teaspoon black pepper
- ¼ cup vegetable broth
- 2 Tbsp tapioca flour or arrowroot flour
- 4 tablespoons nutritional yeast or you can shred in your favorite dairy-free cheese if preferred.
- 1 teaspoon Dijon mustard
- 1/3 cup crushed grain-free cracker OR grain-free / gluten-free / regular breadcrumbs
- 1/2 tablespoon melted vegan butter or regular
- Preheat the oven to 400°F. Lightly grease a 9x13 casserole dish / baking pan with avocado oil or coconut oil spray. Set aside.
- In a medium pot or saucepan over medium heat, heat the oil and add the onions and sauté for 3-4 minutes, until fragrant and slightly softened, stirring frequently.
Add garlic and sauté for 1 more minute until aromatic. Next, add the coconut cream, almond milk, butter, salt and pepper, and whisk until melted.
In a separate small bowl or measuring cup, make a slurry by whisking together the vegetable broth and tapioca flour until there are no lumps. Pour the tapioca slurry into the pot and bring the mixture to a low boil, simmer for about 2 minutes or until the mixture thickens. Stir in the nutritional yeast and mustard, then remove the pot from the heat. Taste and add more salt, black pepper, as needed.
Spoon a thin layer of the sauce on the bottom of the prepared baking dish.
Arrange one layer of the potato slices on top of the sauce covering the bottom of the baking, fanning them out so that they are slightly overlapped in a nice pattern. Spoon ⅓ of the cream sauce on top of the layer of the potatoes and gently use a spatula to spread the sauce to cover the potatoes.
Repeat this layering process until all of the potatoes and sauce are gone.
Cover the baking dish with aluminum foil and bake for 40-50 minutes, or until the potatoes are cooked and fork tender.
Meanwhile, stir together the breadcrumbs and melted butter. Once the potatoes are ready, remove the pan from the oven and top with breadcrumbs and cheese, if using. Return the pan back to the oven and bake for 10 minutes (or alternatively turn the oven to broil for 1-2 minutes - watching carefully to avoid burning), or until the topping is golden brown.
- Remove from the oven and top with chopped parsley, chives and sprinkle with a dash of paprika, for color. Serve warm.
Recipe Video
How to Store
Store leftover scalloped sweet potatoes in a well-covered, airtight container in the fridge. They will stay fresh for about 3-4 days.
How to reheat
You can reheat portions in the microwave or in a baking dish in the oven at 350F for 20 minutes, or until warm.
Photography by: Casey Colodny / The Mindful Hapa
Casey Colodny -
Made this for my nephew with a dairy allergy for the holidays and he loved it! such a creamy, savory df alternative!