I’ve been wanting to do a vegan scalloped potatoes version for such a long time already! I always remember how good this dish is when I go to Switzerland and my mom makes it for me, not exactly like that but similar! Anyway, I finally got all the ingredients I needed (which is not much) and some free time to create this yummy potato dish. You will need around 1 hour and 30 minutes to make this recipe, so keep that in mind. I think this dish would be lovely to bring to a family or friends gathering or maybe even to serve as a side dish on Thanksgiving & Christmas. Yes, I know we still have summer but hey fall is right around the corner and I’m actually kinda excited for it. (Not just because my baby is due then) lol. I also just really love these type of warm, comforting dishes and I’m looking forward to enjoy them for the first time as a family of three + my two cats of course. So, here’s the recipe!
VEGAN SCALLOPED POTATOES
Makes 8 Servings
Cashew Sauce:
1 1/2 cups raw cashews
2 cups plant based milk (I used oat milk)
2 cups vegetable broth
1/3 – 1/2 cup nutritional yeast
1 tsp sea salt
1 tsp garlic powder
Pinch of black pepper
Potatoes & Onions:
3 large Russet Potatoes (3 pounds), washed, peeled and sliced 1/8 inch thick
1 tsp vegan butter or coconut spray to grease baking dish
1 onion, sliced
1 tbsp olive oil
Vegan parmesan cheese to top off (optional)
Garnish:
1 tbsp fresh thyme leaves
Directions:
- Slice the potatoes into 1/8 inch slices using a mandolin, or manually with a knife.
- Preheat the oven to 400 degrees F and lightly grease a 9 x 13 inch baking dish with vegan butter or oil. Set aside.
- To make the cashew sauce, add all the ingredients to a high speed blender or food processor and blend until creamy.
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Next, heat the olive oil in a large pan over medium heat. Add the sliced onion and sauté for 3-4 minutes, until translucent. Turn off heat and set aside.
- Layer 1/2 the potato slices in the baking dish overlapping each other, top with 1/2 the cashew sauce and then add the onions across the top of the sauce.
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Repeat the layering with the other half of the potatoes and top off with the sauce. Sprinkle some thyme, and vegan parmesan cheese if you like.
- Bake for 60 minutes, or until potatoes are fork tender and cooked through. The sauce should be bubbly and thick.
- Remove the potatoes from the oven and allow to sit for about 5 minutes. Sprinkle with some thyme leaves and serve.
Note:
- I used the “Oatly” oat milk as my plant based milk and think the thickness of it definitely helped to make this dish even creamier & thicker.
- I didn’t use any vegan parmesan cheese but it could definitely add a nice extra cheesy flavor to it. Especially if you don’t use any nutritional yeast.