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These Vegan Scalloped Potatoes are the perfect holiday side dish. Rich, creamy and 100% dairy free! A must make for your vegan Thanksgiving!

These Vegan Scalloped Potatoes are the perfect holiday side dish. Rich, creamy and 100% dairy free! A must make for your vegan Thanksgiving | ThisSavoryVegan.com #thissavoryvegan #veganthanksgiving #veganholidaysides

These Vegan Scalloped Potatoes have been on my Thanksgiving to-do list for YEARS! I don’t know why it took me so long to make them into an actual recipe, but I’m so glad I did. Because this is going to be a must for your holiday dinners! The potatoes are tender, the sauce is creamy. And there’s absolutely no dairy! This is one of those comfort recipes you will go back to again and again!

Step One: Prep the Potatoes

For the potatoes, I used russet. But you could also use Yukon gold potatoes or even sweet potatoes. I wouldn’t be mad about a combo of all three. Just be sure that whatever type of potato you use, that you peel them and cut them uniformly – this will ensure they all get cooked evenly in the oven.

The best way to cut the potatoes is a mandoline. It will give you super even slices. But, if you don’t have one, just be sure to use a very sharp knife. We don’t want any injuries here.

These Vegan Scalloped Potatoes are the perfect holiday side dish. Rich, creamy and 100% dairy free! A must make for your vegan Thanksgiving | ThisSavoryVegan.com #thissavoryvegan #veganthanksgiving #veganholidaysides

I prefer to prep the potatoes right before assembling – if you peel and slice them too early they will start to brown. If you HAVE to slice them ahead of time, be sure to put them in an ice bath.

Step Two: Make the Sauce

The creamy white sauce for these Vegan Scalloped Potatoes is incredibly easy and SO tasty. Here is what you need:

These Vegan Scalloped Potatoes are the perfect holiday side dish. Rich, creamy and 100% dairy free! A must make for your vegan Thanksgiving | ThisSavoryVegan.com #thissavoryvegan #veganthanksgiving #veganholidaysides

Melt the butter in a skillet over medium heat. Add the onion & garlic and cook down for 3-5 minutes, or until the onions get tender. Add the flour and cook for another minute.

Slowly pour in the broth and whisk until smooth. Add the thyme and dry seasonings. Pour in the milk and cream cheese and whisk again.

Step Three: Assemble

Now it is time to assemble. Grab a 9×13 baking dish – or 3 quarts – and grease it.

Add a little sauce to the bottom of the baking dish. Layer half of the potatoes and pour over half of the remaining sauce. Repeat with the rest of the potatoes and finish with the rest of the sauce.

Cover with foil and place in the oven for 40 minutes. Remove the foil and cook for another 20-30 minutes. The potatoes should be fork tender and the top should be slightly crispy.

These Vegan Scalloped Potatoes are the perfect holiday side dish. Rich, creamy and 100% dairy free! A must make for your vegan Thanksgiving | ThisSavoryVegan.com #thissavoryvegan #veganthanksgiving #veganholidaysides

Step Four: Serve

Pull the casserole out of the oven and check to make sure the potatoes are fork tender. Allow to sit for about 10 minutes, top with a little more fresh thyme and you are ready to dig in.

These Vegan Scalloped Potatoes are the perfect holiday side dish. Rich, creamy and 100% dairy free! A must make for your vegan Thanksgiving | ThisSavoryVegan.com #thissavoryvegan #veganthanksgiving #veganholidaysides

These Vegan Scalloped Potatoes are comforting, creamy and delicious. Serve them alongside my Lentil Stromboli and Stuffing for the perfect holiday meal!

This is best served right away, but can also be made ahead of time. If you want to make it ahead of time, bake the casserole, cool completely and place in the fridge. When you are ready to reheat, place in the oven at 350 degrees for 30 minutes.

These Vegan Scalloped Potatoes are the perfect holiday side dish. Rich, creamy and 100% dairy free! A must make for your vegan Thanksgiving | ThisSavoryVegan.com #thissavoryvegan #veganthanksgiving #veganholidaysides
These Vegan Scalloped Potatoes are the perfect holiday side dish. Rich, creamy and 100% dairy free! A must make for your vegan Thanksgiving | ThisSavoryVegan.com #thissavoryvegan #veganthanksgiving #veganholidaysides

Vegan Scalloped Potatoes

Servings: 8
Prep Time: 15 minutes
Cook Time: 1 hour
Resting Time: 10 minutes
Total Time: 1 hour 25 minutes
These Vegan Scalloped Potatoes are the perfect holiday side dish. Rich, creamy and 100% dairy free! A must-add for your vegan Thanksgiving!
5 from 8 ratings

Ingredients

  • 3 pounds russet potatoes peeled & cut in 1/8" rounds
  • 4 tablespoons vegan butter
  • 1 small yellow onion thinly sliced
  • 4 cloves garlic minced
  • 1/4 cup all purpose flour
  • 1 teaspoon fresh thyme plus more for serving
  • 1/2 teaspoon salt plus more to taste
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1 cup broth I used vegan chicken broth
  • 2 cups non-dairy milk unsweetened
  • 8 ounces vegan cream cheese I used Kite Hill chive flavor

Equipment

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 the butter in a skillet over medium heat. Add the onion & garlic and cook down for 3-5 minutes, or until the onions get tender. Add the flour and cook for another minute.
  • Slowly pour in the broth and whisk until smooth. Add the thyme and dry seasonings. Pour in the milk and cream cheese and whisk until smooth.
  • Add a little sauce to the bottom of the baking dish. Layer half of the potatoes and pour over half of the remaining sauce. Repeat with the rest of the potatoes and finish with the rest of the sauce.
  • Cover with foil and place in the oven for 40 minutes. Remove the foil and cook for another 20-30 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.
  • Finish with more fresh thyme and a sprinkle of salt. Slice and serve.

Video

Notes

  • 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.
Calories: 309kcal, Carbohydrates: 40g, Protein: 8g, Fat: 14g
Cuisine: American
Course: Side Dish
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
These Vegan Scalloped Potatoes are the perfect holiday side dish. Rich, creamy and 100% dairy free! A must make for your vegan Thanksgiving | ThisSavoryVegan.com #thissavoryvegan #veganthanksgiving #veganholidaysides