These Vegan Scalloped Potatoes are also gluten free, soy free, egg free and nut free.
Hi Guys! Do you have your menu planned for Easter? If not, here’s an easy dairy-free scalloped potato recipe. This is my go-to side dish for Holidays. It is one of those classic comfort foods that seems super fancy, but it’s so easy you can make it on any weeknight too! My Grandma taught me how to make Scalloped Potatoes and it was not hard to make some adjustments for my allergies.
My Grandma always said the key to making these taste good is to go HEAVY on the salt and pepper. Salt is kind of obvious since potatoes eat up salt. Even if you’re not a huge pepper personally normally, you’ll be happy to add a lot to these. It really just adds a rich flavor to the potatoes. I also added nutritional yeast to add to that rich flavor. Without real dairy and butter, I found it needed a little something. Nutritional yeast is that perfect little something. It has such a cheese-like flavor, it goes great with this dish.
Layering the Ingredients
This dish is so simple because all you have to do is keep layering the ingredients until you run out of potato slices. I suggest having all your ingredients out and ready with spoons so you can keep moving through each step.
1. Sprinkle with little pieces of dairy free butter
2. Sprinkle with your flour, salt, and pepper
3. Last pour on your dairy-free milk
Continue layering all of your potatoes with butter, flour, salt, and pepper. When you get to the top sprinkle on your Nutritional Yeast Seasoning and pour on your milk.
These vegan scalloped potatoes are perfect for any special meal. They are buttery, thick and slightly creamy. They have an amazingly rich flavor that goes great with any type of meat or veggie.
Preheat your oven to 425°F.
Slice your potatoes into circles that are about 1/4 of an inch thick. Put the first layer of potatoes into your baking dish. You want them slightly overlapping so that there are no large holes.
Put about 1/4 of your butter, flour, salt, and pepper onto the first layer of potatoes. Then put another layer of potatoes on top of that and repeat. Continue until your pan is full.
On top of the final layer of potatoes, only put on the butter, salt, pepper, and nutritional yeast. No more flour on the top. Then pour on your milk.
Bake in the center of your oven for about 25 - 40 minutes or until the top layer of potatoes is slightly brown and a butter knife can easily be inserted into all layers of potatoes.
Brands I used:
Note: When you pour on the milk, please note that it only needs to cover about 3/4 of the potatoes. It should not drench the entire pan. Depending on the size and shape of your baking dish you may need slightly less or slightly more milk.