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You have to try My Creamy Vegan Scalloped Potatoes Recipe! No Dairy, No Nuts, No nutritional Yeast! in this Potato Gratin. Can be gluten-free and Soy-free. Oil-free option Jump to Recipe
Lets make these Classic Scalloped Potatoes to add to the Thanksgiving menu!
These Scalloped potatoes are Easy, use just a few ingredients, don’t need nutritional yeast for the cheesyness, have no nuts and are creamy, cheesy and all things delicious. Use herbs of choice for variation. Use a combination of veggies such as cauliflower with the potato. Top with a breadcrumb topping. Many options!
Ingredients for Vegan Scalloped Potatoes
- oil to saute. To make without oil, saute the onion in broth. Dry toast the flour for a few mins before using in the sauce.
- Flavor ingredients: onion, garlic, salt, pepper, onion powder, herbs, zest of half a lemon, miso, mustard
- flour – all purpose. Use a mix of rice flour and tapioca starch for gluten-free
- unsweetened non dairy milk to make the creamy sauce. Uselight coconut milk, unsweetened almond milk, cashew milk, oat milk or soy milk
- thinly sliced peeled yukon gold potatoes.
How to make Vegan Scalloped Potatoes with Step Pictures
Heat a saucepan over medium heat. Add oil and let it heat up. Add onion and garlic and cook for 2 mins. Add the flour and herbs, ¼ tsp black pepper and salt and mix in. Cook for half a minute, add in the lime zest, miso and mustard and mix in and cook for another few seconds.
Add in half cup of the milk and mix in, add in the another half cup and mix in so that there are no lumps. add in the rest of the non dairy milk and mix in and bring to a boil. Cook for 3 mins then take off heat. Carefully taste and adjust salt and flavor. Mixture will be just slightly thick but will continue to thicken on cooling.
Peel and slice the potatoes. I do this while or after cooking the cream sauce, so the potatoes don’t brown.
Grease a baking dish or cast iron pan and arrange the slices in an overlapping fashion. You can also place layer of non overlapping potatoes and repeat until finished. You want less than 3 layers for even cooking and crispy topping.
Pour all of the sauce over the potatoes. It will look like a lot.
Bake for 1 hour at 350 deg F . Broil for a minute to brown.
Garnish with the remaining black pepper and some fresh herbs such as chives. If you are like me you would also sprinkle some reed pepper flakes and maldon sea salt. done!
Can I make this Gluten-free?
To make this gluten-free use 1.5 tbsp rice flour and 1.5 tbsp starch such as tapioca starch and a thicker non dairy milk such as soy milk or cashew milk or thick oat milk
Can I make this without Oil
Dry toast the flour on a skillet over medium heat for 4 to 5 mins, stirring occasionally and set aside.
Saute the onion and garlic in 2 tbsp broth in step 1 until translucent and proceed. Add the flour after mixing in the herbs, miso and mustard. Add half cup non dairy milk and proceed with the rest of the recipe
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4.92 from 25 votes
Vegan Scalloped Potatoes without Nutritional Yeast
You have to try My Creamy Vegan Scalloped Potatoes Recipe! No Dairy, No Nuts, No nutritional Yeast! in this Potato Gratin. Can be gluten-free, soy-free, Oil-free . Makes a 8 in pan
Prep Time10 minutes mins
Cook Time1 hour hr 2 minutes mins
Total Time1 hour hr 12 minutes mins
Course: Side
Cuisine: American
Keyword: scalloped potatoes, vegan potato gratin, vegan potatoes au gratin, vegan scalloped potatoes no nutritional yeast
Servings: 4 side servings
Calories: 128.85kcal
Author: Vegan Richa
Ingredients
- 2-3 tsp (2 tsp) olive oil (see note for oil-free)
- ¼ cup (40 g) finely chopped onion
- 3 cloves of garlic , finely chopped,
- 3 tbsp flour (all purpose), See note for gluten-free
- ½ to ¾ tsp salt
- ½ tsp freshly ground black pepper ,divided
- ¼ tsp onion powder
- zest of ¼ or ½ a lemon (depends on size of lemon and your preference of flavor)
- 1 tsp dried herbs (I use rosemary and thyme)
- ½ tsp miso (use chickpea miso for soyfree), optional
- 1 tsp stoneground mustard or ½ tsp ground mustard
- 2 cups (473.18 ml) non dairy milk at room temp , such as light coconut milk, unsweetened almond milk, cashew milk(¼ cup cashews blended with 2 cups water), oat milk or soy milk
- 2 (340 g) large or 3 medium yukon gold potaoes
Instructions
Heat a saucepan over medium heat. Add oil and let it heat up a bit. Add onion and garlic and cook for 2 mins. Add the flour and herbs, ¼ tsp black pepper and salt and mix in. Cook for half a minute, add in the lemon zest, miso and mustard and mix in and cook for another few seconds.
Add in half cup of the milk and mix in, add in the another half cup and mix in so that there are no lumps. Add in the rest of the non dairy milk and mix in and bring to a boil. Cook for 3 mins then take off heat. Carefully taste and adjust salt and flavor. This Bechamel sauce will be not be very thick but will continue to thicken as it cools.
Peel and slice the potatoes into an ⅛th inch thick slices. I do this while or after cooking the cream sauce, so the potatoes don't brown. (If slicing before hand, then store in a bowl of cold water until ready to bake. Then drain, lightly pat with a paper towel and move to the next step.)
Grease a baking dish or cast iron pan and arrange the slices in an overlapping fashion. You can also place a layer of non-overlapping potatoes, then place over this layer and repeat until finished. You want less than 3 layers for even cooking and crispy topping.
Pour all of the sauce over the potatoes. It will look like a lot.
Bake for 1 hour at 350 deg F (176 C) . Check in the center with a toothpick, there should not be any resistance. Continue to bake longer if needed. Broil for a minute to brown the top if needed.
Garnish with the remaining black pepper and some fresh herbs such as chives. If you are like me you would also sprinkle some red pepper flakes and maldon sea salt and serve.
Video
Notes
Gluten-free: Use 1.5 tbsp rice flour and 1.5 tbsp starch such as tapioca starch and a thicker non dairy milk such as soy milk or cashew milk or thick oat milk
Oil-free: Dry toast the flour on a skillet over medium heat for 4 to 5 mins, stirring occasionally and set aside.Saute the onion and garlic in 2 tbsp broth in step 1 until translucent and proceed. Add the flour after mixing in the herbs, miso and mustard. Add half cup non dairy milk and proceed with the rest of the recipe(step 2 onwards)
For a Cheesy Gratin: Top the sauced Potatoes with vegan cheese shreds or cheese shreds + breadcrumbs + herbs and bake.
Variations: Recipe is easily doubled. Or add other layers in between. Check with a toothpick in the center and continue baking as needed. Add some nutritional yeast to the sauce if you like for extra cheesy flavor.
Nutrition is for 1 serve
Nutrition
Nutrition Facts
Vegan Scalloped Potatoes without Nutritional Yeast
Amount Per Serving
Calories 128.85Calories from Fat 34
% Daily Value*
Fat 3.81g6%
Saturated Fat 0.34g2%
Sodium 382.2mg17%
Potassium 463.47mg13%
Carbohydrates 20.41g7%
Fiber 3.52g15%
Sugar 0.66g1%
Protein 4.4g9%
Vitamin C 13.58mg16%
Calcium 190.75mg19%
Iron 4.02mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Mrs Lyn Gant
Can I freeze recipe. Should I cook first or prepare then freeze and cook on the day ? The
Reply
Vegan Richa Support
Yes, you can freeze it. Cook it first, cool, then freeze. Let it defrost then bake when needed. Alternatively, you can assemble and store unbaked in the fridge. Make sure all potatoes are covered so they don’t dry out or brown because of air exposure. Then bake when needed.
Reply
Rachel
These potatoes were so good! I love that they aren’t relying on tons of vegan butter to be delicious. Just minimal olive oil and can be made without. Highly recommend using Yukon gold potatoes. They so were creamy, melt in your mouth delicious! I’ll be making these for the holidays.Reply
Vegan Richa Support
yay! 🙂
Reply
Katie
Delicious, and straight forward. Popular with all ages in my home.Reply
Vegan Richa Support
woohoo! we love when the family enjoys as well
Reply
Rebecca
Looks amazing! I have a question before I get one going in the oven 😉 If using the gluten free version of the recipe… would I still toast the ‘flour’ or is that unnecessary now? I was not sure how the rice and/or tapioca flour would do being toasted in that way. Thanks for any info you can provide!
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Vegan Richa Support
yes you can still toast the flour
Reply
Rishi
What’s the best way to prep this early. Can I plate everything and keep in the fridge and bake the morning of the lunch.
Thanks
RishiReply
Vegan Richa Support
Assemble and store unbaked in the fridge. Make sure all potatoes are covered so they don’t dry out or brown because of air exposure. Then bake when needed.
Reply
Nikki
My sauce was crazy thick, like paste, I added 1/2c water but the end result was still very dry. I only had 1.5lbs of potatoes and it was hardly enough sauce. I’d like to make it again, if it’s too thick do I just keep adding liquid? Less flour?Reply
Richa
That’s odd. What flour did you use? And what liquid? Use a tbsp less flour and see if that works. The thickened sauce obviously is less volume hence won’t cover all potatoes. Thinner sauce is more volume for spreading
Reply
Sherie Rodrigues
I am so happy to be plant based eating when there are fabulous people like yourself sharing yummy recipes such as this one. Mine is in the oven as we speak, the taste test was 6 out of 5. Thank you so much. New fan.Reply
Vegan Richa Support
aww, thank you so much 😊
Reply
Brendan Young
Made this tonight! Gluten free version with buckwheat flour 👌🏼 I added Sheese grater cheese which melts like real cheese. Was deeeelicious! Looking forward to lunch tomorrow 🤤Reply
Vegan Richa Support
sheese 🧀 delish
Reply
George M.
I made these adding nutritional yeast flakes as stated in recipe. Very tasty and I’ll be making these again for family Xmas dinner. I will even be adapting the bechamel sauce for an old family recipe I’ve been working to make vegan. Thank you.Reply
Vegan Richa Support
happy holidays
Reply
celia
I made this for lunch today and we loved the Béchamel sauce!
We don’t like nutritional yeast and this dish is very nice without it.
Will definitely make it again!Reply
Vegan Richa Support
Awesome
Reply
Craig
Your recipe looks delicious. I’m planning on making this for my dad for Easter. I had a couple questions. How thick should the potatoes be sliced. I plan on using the food processor. What type of non-dairy milk do you prefer? Also, is it worth adding nutritional yeast in addition to the other ingredients or is it better without? Thank you!
Reply
Richa
2mm thick. I use unsweetened almond milk or soy milk or light coconut milk or make cashew milk at home and use
Reply
Suee33
You might try non fortified Nutritional Yeast – I am very sensitive to the sprayed on chemical vitamins on the reg. Noch. I love it now and it does not bother me at all.
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Megan
Absolutely delicious! Will be making this again.Reply
Richa
Yay!
Reply
Rachel
We don’t have yukon potatoes in the UK, so I don’t know the size but how many grams of potatoes would you need?
Reply
Richa
320 to 360 gm
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Noella Gauthier
I have made this several times. My husband and I love it! I love your recipes!Reply
Vegan Richa Support
you’re too kind
Reply
Nancy
How many grams of potatoes would you say?
Reply
karen cooper
I just made this….wow, I love it….so good and a bit spicyReply
Vegan Richa Support
it makes a classic exciting!
Reply
Kathleen
One my favorite vegan recipes! I love it that is oil-free, nut free and nutritional yeast free. Big thank you Richa! 🙏💕
Reply
Vegan Richa Support
thanks for popping in ♡
Reply
Ritu
Hey i dont get these yukon gold potatoes here in india. We get the ones that are used to make aalo tikkis and french fries and we get the regular potatoes…which ones might work?
Reply
Vegan Richa Support
the french fry ones would be excellent
Reply
Jennifer
Hi!
Is there an alternative to the miso that you can recommend? My son is allergic to soy. This looks super tasty!!Reply
Vegan Richa Support
thanks! Tahini. …or
Vegetable Stock will workReply
Amber Katherina Healy
Absolutely amazing! I wasn’t looking for a recipe free of anything, just a 5 star one, and I found this. It was so easy and great! Love the fact that there’s no expensive ingredients nor soaking. I will always come back to this recipe every time. Thank you!!!Reply
Richa
Awesome! Yes the recipes here aren’t defined by what they are free of, they are great food ! which happens to also be free of certain ingredients which people search for 🙂
Reply
C
Omitted the lemon zest and added some nutritional yeast, it was delicious (:Reply
Vegan Richa Support
nice twist – thanks
Reply
Denia
The onion powder is not included in the instructions
Reply
Vegan Richa Support
Thanks Denia! it’s with the black pepper in step one, “Add the flour and herbs,”
Reply
Laura Hobbs
My kids liked it so much they begged me to make it again first thing this morning!!!Reply
Richa
Yay
Reply
Deena Sullivan
I added some vegan cheese to it and my picky husband thought it was great! Thank you. Definitely a winning Béchamel sauce, and a yummy side dish in all.Reply
Vegan Richa Support
thank you! yes, it’s very versatile
Reply
Sabine
Made this over the weekend and it was DELICIOUS! I omitted the miso without any problems. While I have been making scalloped potatoes for over 35 years, my daughter declared this the BEST scalloped potatoes EVER! Personally I loved the fact that it was just the right amount for my family of 4 adults although I did probably use more potatoes than the recipe called for as my potatoes on hand were tiny. I filled a 10 inch skillet with a layer and a half of potatoes and there was plenty of sauce, but not so much that everything bubbled over. Thanks for another great recipe! I will absolutely be making this again.Reply
Richa
yay!!
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Jasmin
I don’t have miso can I omit? Suggestions please???”
Reply
Richa
yes, use 1 tbsp nutritional yeast instead if you have it
Reply
Angie
I’d like to make these in the crockpot since I will have a ham in the oven and can’t put it to 350. Any thoughts on how long? 3-4 hours on high?
Reply
Richa
no idea 🙂
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Carol
Hi, I would like to make this for an upcoming Christian Passover meal. Can it be made ahead — and if so, is it best to assemble it and refrigerate before baking or is it best to bake it, let it cool, then re-warm before serving? Thank you — it looks really tasty, and I’m looking forward to serving it instead of egg-laden potato kugel.
Reply
Richa
assemble and store.Make sure all potatoes are covered so they dont dry out or brown because of air exposure. Bake when needed
Reply
Diane
If I was to use nutritional yeast, how much would you recommend should be added to the sauce. Thanks Richa
Reply
Richa
1-2 tbsp. Start with 1 and add more.
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Diane
So good, I didnt have any lemon zest so used 1/4 tsp lemon juice, it was delicious. Next time I will try it with the nutritional yeast
Thank youReply
Richa
awesome!
Reply
Diane
So good, I didnt have any lemon zest so used 1/4 tsp lemon juice, it was deliciousReply
K
Yum! The sauce is SO tasty. I used dill as my herb.Reply
Richa
great!
Reply
jazmin T
Hello,
What else can I make with this dish and will go really well together?Reply
Richa
its mentioned on the post, nut loaf, roasted veggies, lentil loaf with gravy, burgers,
Reply
Devorah
Oh Richa, you have done it again!My whole family loved this. I made a double batch and it was totally eaten up and people wanted more. So I am making it again tomorrow night! 😂
Reply
Richa
yay!
Reply
Gen
Hello 🌸
What should I use to make grain freeReply
Richa
use 2 cup of thick cashew milk and skip the flour roasting step.
Reply
Swati
This came out GREAT !! With the GF version .
Reply
Richa
awesome
Reply
Swati Gulati
Can I omit the lemon zest?
Reply
Richa
yes
Reply
Heidi
The sauce was easy to make and tasty, next time I’ll make more for the dish. I used red potatoes packed a bit too tightly. I made it as the center of our Thanksgiving dinner table.Reply
Richa
awesome! yes make more sauce as needed.Mine was plenty, prob the size of the potatoes. But the good thing is you can always make more sauce and add it before baking!
Reply
Sara Ratelle
Hi there. The ingredients say lemon zest but the directions say lime. I went with lemon. Also, just to confirm, bake uncovered. Thank you for helping us plan out first home cooked vegan Thanksgiving!
Reply
Richa
its lemon :). yes uncovered.
Reply
anagha
is there anyway i can do this without milk, or use 1cup milk 1cup water?
Reply
Richa
you can blend 1/3 cup cashews with 2 cups water and use that.
Reply
Richa
you can also use just water. the sauce will be slightly thinner thats all.
Reply
sarah
Made this recipe over this past weekend, it was great.
Reply
Richa
thanks
Reply
Anu
can I use sweeet potatoes instead how would it affect cooking etc?? I made this with red potatoess and it was wonderful!
Reply
Richa
yes thy will work fine. Check 10 mins earlier
Reply
Wendy
My potatoes were still pretty raw after an hour in the oven. Can I blanch them in boiling water first? Or microwave them first?
Reply
Richa
you can bake them another half hour, or blanch for 2-3 mins and use.
Reply
Barbara
Love potatoes. Great recipe! Love your recipes!Reply
Richa
Thanks!!
Reply
Newly Vegan
Oh wow! I just turned vegan and I am struggling a lot with the fact that I am making the same thing all over again. I simply need some inspiration.
Looking at the top picture, I was quite surprised to find out that this was a vegan dish! It does not only look fabolous (I will try to make it later), but it also shows that you can make literally “anything” and still be a vegan.
Reply
Sally
If I wanted to double the recipe how would that affect baking time, and what size baking dish would be best…9×13? Or would I have to make two separate batches? It looks so good, we’d need more than 4 servings! Thank you!
Reply
Richa
a double batch will fit in 9 by 9 inch. just check after thehour with a toothpick in the middle. There shouldnt be any resistance. or continue to bake for another 10 mins.
Reply
Nina
Looks like a fabulous recipe… I am going to make it. Do you rinse or soak the sliced potatoes prior to baking or add them straight to the skillet? I can’t get Yukon Gold Potatoes here in the UK are they a waxy or soft potato? Also, I am curious to know re the toasting of the flour… what does it do? Big thanks. ps I own your cookbooks, I hope you write another soon…Reply
Richa
They have slightly wacy texture. Use potatos you geenrally use from a gratin or other baked casserole kind of dish. I do soak them if there is a significant time between slicing and using. As i mention in the recipe. i make the sauce, then i proceed to peel and slice, then arrange then, pour the sauce and bake. A few mins of exposure doesnt do anything to the yukon gold. a half or exposure will.
Reply
dina
This looks so yummy, but I can’t eat onions or garlic. Are they really key to the recipe? Is there anything you might suggest I could substitute? TIA!
Reply
Richa
You can omit them and add more of the miso (1 tsp total) and mustard (1/2 tsp more). Taste the sauce when it is boiling and adjust to preference.
Reply
vegan_catbat
On the menu this week! Another reason why you are one of my fav chefs!
Reply
Richa
Tthanks!!
Reply
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