VEGAN SCALLOPED POTATOES

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:

  1. Slice the potatoes into 1/8 inch slices using a mandolin, or manually with a knife.
  2. Preheat the oven to 400 degrees F and lightly grease a 9 x 13 inch baking dish with vegan butter or oil. Set aside.
  3. To make the cashew sauce, add all the ingredients to a high speed blender or food processor and blend until creamy.
  4. 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.
  5. 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. 
  6. 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. 
  7. Bake for 60 minutes, or until potatoes are fork tender and cooked through. The sauce should be bubbly and thick.
  8. 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. 

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