Creamy Scalloped Potatoes – Vegan & Gluten Free

Creamy Scalloped Potatoes – Vegan & Gluten Free

Vegan Scalloped Potatoes, hearty potatoes in a bath of cheesy and creamy sauce. Loaded with spices and fresh herbs, this is one meal you’ll keep coming back to! We’ve made many versions of this recipe in the past, but think the classic cast iron cooked potato dish is the most satisfying. Once you nail this recipe, it’s so fun to play around and add some fun and funky flavors.

Make sure you help your potatoes along and keep them moist. The easiest method would be to spoon the cream mixture over the potato slices. It will definitely help prevent the top of the slices from drying out. We use this as a main when we cook, but it works perfectly as a side dish to some of your favorite veggie meals!

 

We use russet potatoes for this dish but Scalloped Potatoes works with any type of potatoes! We’ve been thinking a lot about experimenting quartered mini red potatoes. So if anyone decides to brave that attempt, make sure you tag us! There’s no end to the amount of fun you can have with potatoes and vegan cheese!

Just a little tip if you’re into food photography, sprinkle some extra dried herbs on the top right before the photo. You can also add a few sprigs of fresh herbs to the top to allow the color to pop! We also suggest leaving the skin on the potatoes, it will give the meal more texture! Leaving the skin on is also a great way to add some depth and contrast for photo purposes too!

If you do make this dish, make sure you tag us, so we can see it!

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Print Recipe
Creamy Scalloped Potatoes (Vegan - Gluten Free)
Vegan Scalloped Potatoes, hearty potatoes in a bath of cheesy and creamy sauce. Loaded with spices and fresh herbs, this is one meal that will keep you coming back!
Course Main Dish
Cuisine Vegan
Keyword holiday, potato, vegan
Prep Time 20 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Vegan
Keyword holiday, potato, vegan
Prep Time 20 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees
  2. Add sliced potatoes to an oven safe dish. A skillet or circular baking pan with some depth is ideal.
  3. In a blender add canned coconut milk, cashews, salt, pepper, thyme, nutritional yeast, nutmeg and smoked paprika and blend until smooth.
  4. In a frying pan on medium heat add garlic and onion, cook for 3 minutes. Remove from heat.
  5. Evenly pour the garlic and onion mixture all over your potatoes followed by the cashew and milk mixture from the blender.
  6. Cover oven safe dish with foil and bake for 45 minutes. Remove foil for like 5 minutes of cooking.
  7. Let scalloped potatoes sit for 10 minutes before serving.


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