Vegan Scalloped Potatoes
These Vegan Scalloped Potatoes are the perfect holiday side dish. Rich, creamy and 100% dairy free! A must-add for your vegan Thanksgiving!
Equipment
- baking dish
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
Instructions
- Preheat the oven to 400 degrees and grease a 9x13 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.
Nutrition
Calories: 309kcal | Carbohydrates: 40g | Protein: 8g | Fat: 14g