French Onion Scalloped Potatoes
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These French Onion Scalloped Potatoes are the perfect vegan holiday side dish. Dairy-free, but you’d never know it!
Mashed potatoes are on the outs this holiday season because French Onion Scalloped Potatoes are going to be the “bell of the ball” – for all of my Office watchers, I hope you appreciate the reference. But seriously, these vegan scalloped potatoes are so delicious, so cheesy and such a fun twist on a classic. These can easily be made ahead of time too. Prep them and just reheat on Thanksgiving day. Bookmark this one for your holiday menu!
here’s what you need
ingredients
- russet potatoes
- vegan butter
- yellow onions
- garlic
- fresh thyme
- salt & pepper
- flour
- broth
- non-dairy milk
- vegan cream cheese
- shredded vegan mozzarella
- fresh chives
equipment
You will need a 3-quart baking dish, a skillet and a mandoline.
steps
step 1: cook the onions
If you have made my French Onion Soup recipe, then the process for making these onions won’t be new to you. It is a bit of a long process, but it is soooooo worth the time!
Melt vegan butter in a large pot over medium heat. Add the onions, garlic, thyme and a pinch of salt & pepper to the pot and stir to combine. Cook, stirring frequently, until the onions are tender (approx. 40 minutes). If the onions start to char at any point, turn down the heat.
step 2: make the sauce & prep the potatoes
While the onions are cooking, we are going to make the creamy sauce and slice the potatoes.
Melt the remaining butter in a skillet over medium heat. Add the flour and whisk for 3-5 minutes, or until it is smooth and bubbly & has a nutty smell. Slowly pour in the broth and whisk until smooth. Pour in the milk and cream cheese and whisk until smooth. Season with salt & pepper to taste.
When it comes to the potatoes, a mandoline is recommended. It will help you have uniform cuts which will help when baking.
Peel the potatoes and slice into 1/8″ slices. If prepping them ahead of time, be sure to pop them in some ice water until you are ready to assemble so they don’t brown.
step 3: assemble & bake
And now we bring everything together. Do two layers of the potatoes, sauce, onions & vegan cheese. Cover the baking dish and pop the whole thing in the oven.
Once the potatoes are fork tender it is time to pull them out.
Top them with fresh chives and serve them up with your other favorite Thanksgiving recipes. I’m telling you, you will LOVE these!
tips & tricks
Be sure to check that the potatoes are cooked all the way through before removing from the oven – the cook time will vary depending on how thick you cut them.
To make ahead: Bake the casserole, cool completely and place in the fridge. Reheat at 350 degrees for 30 minutes.
It is best to use a mandoline or very sharp knife to slice the potatoes.
Please be sure to use unsweetened milk! These will not turn out well if vanilla is in the mix.
need more recipe inspo? check these out:
French Onion Scalloped Potatoes
Ingredients
- 3 pounds russet potatoes peeled & cut in 1/8" rounds
- 6 tablespoons vegan butter separated
- 4 yellow onions thinly sliced
- 3 cloves garlic minced
- 1/2 tablespoon fresh thyme stems removed
- salt & pepper
- 1/4 cup flour
- 1 cup broth I used vegan chicken broth
- 2 cups non-dairy milk unsweetened
- 4 ounces vegan cream cheese I used Kite Hill
- 7 ounces shredded vegan mozzarella I used Daiya
- fresh chives optional, for serving
Instructions
- Preheat the oven to 400 degrees and grease a 9×13 baking dish – if using a round baking dish, make sure it can hold 3 quarts.
- Melt 2 tablespoons of vegan butter in a large pot over medium heat. Add the onions, garlic, thyme and a pinch of salt & pepper to the pot and stir to combine. Cook, stirring frequently, until the onions are tender (approx. 40 minutes). If the onions start to char at any point, turn down the heat.
- Meanwhile, melt the remaining 4 tablespoons of butter in a skillet over medium heat. Add the flour and whisk for 3-5 minutes, or until it is smooth and bubbly & has a nutty smell. Slowly pour in the broth and whisk until smooth. Pour in the milk and cream cheese and whisk until smooth. Season with salt & pepper to taste.
- Add a little sauce to the bottom of the baking dish. Layer half of the potatoes, pour over half of the remaining sauce and then top with half of the onions and half of the mozzarella. Repeat the layers with the rest of the potatoes, sauce, onions & cheese.
- Cover with foil and place in the oven for 40 minutes. Remove the foil and cook for another 30-40 minutes. The potatoes should be fork tender and the top should be slightly crispy. Remove from the oven and allow to rest for 10 minutes.
- Top with fresh chives and enjoy!
Video
Notes
- If you peel and slice the potatoes ahead of time be sure to place them in a bowl of ice water so they don’t turn brown.
- Be sure to check that the potatoes are cooked all the way through before removing from the oven – the cook time will vary depending on how thick you cut them.
- To make ahead: Bake the casserole, cool completely and place in the fridge. Reheat at 350 degrees for 30 minutes.
- It is best to use a mandoline or very sharp knife to slice the potatoes.
- Please be sure to use unsweetened milk! These will not turn out well if vanilla is in the mix.
