Vegan Scalloped Potatoes
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.
Ingredients
- 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
Optional Topping - leave out for Whole30
- 1/3 cup crushed grain-free cracker OR grain-free / gluten-free / regular breadcrumbs
- 1/2 tablespoon melted vegan butter or regular
Instructions
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Preheat the oven to 400°F. Lightly grease a 9x13 casserole dish / baking pan with avocado oil or coconut oil spray. Set aside.
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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.
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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.
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Spoon a thin layer of the sauce on the bottom of the prepared baking dish.
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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.
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Repeat this layering process until all of the potatoes and sauce are gone.
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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.
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Remove from the oven and top with chopped parsley, chives and sprinkle with a dash of paprika, for color. Serve warm.
Recipe Video
Recipe Notes
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.