Vegan Scalloped Potatoes

Scalloped potatoes tend to appear on dining tables fitted with leafs and mismatched extra chairs at holiday dinners when family and friends gather to share traditional, comforting dishes.

This substantial, rich one-dish casserole involves thinly sliced potato coins tucked tightly together then blanketed in velvety cream sauce. The potato slices steam gently in the cream to become tender while the white sauce that lingers on top of the potatoes becomes bronzed by the heat of the oven.

Traditional scalloped potatoes provide an easy, farmhouse-rustic side dish that stands up to decadent proteins at the center of holiday tables. All that rich food can feel like a brick in the gut, though, and doesn’t leave many comfort-food options for those who can’t tolerate dairy or don’t eat animal products. To bring everyone together around food at the table, we created a vegan scalloped potato recipe that’s arguably easier to make than the traditional one.

Made with Primal Kitchen No Dairy Alfredo Sauce, vegan scalloped potatoes include three main ingredients—potatoes, onions, and ready-made alfredo sauce—baked in one dish in the same way as classic scalloped potatoes. Cashew butter makes the jarred No Dairy Alfredo Sauce creamy without dairy, tapioca starch adds thick volume, and nutritional yeast gives the white sauce a lightly savory, nutty taste.

FAQs About Vegan Scalloped Potatoes

How Do You Make Vegan Scalloped Potatoes?

To streamline the potato prep process, invest in a mandolin and use the guard feature when slicing. A mandolin will deliver uniform slices of potato—this is great for looks but more important for even cooking. If you have some thick and some thin slices of potatoes, you could end up with some still-firm pieces of potato and some thinner coins that crumble immediately when a fork is present. No bueno.

Follow these five easy steps to make vegan scalloped potatoes:

1. Preheat the oven to 350ºF. Peel the potatoes first if you’d like. I personally like cooked potato skin, so I just wash and dry the potatoes first. Use a mandolin with the guard attached to slice even potato coins.
2. Peel and slice an onion into half moons.
3. Place potatoes and onions into a large bowl. Season with salt and pepper and pour on ¾ of the jar of Primal Kitchen No Dairy Alfredo Sauce. Stir to combine.
4. Spray a casserole dish with avocado oil spray. Stack the sauced potatoes and onions into three horizontal rows in the dish. Pour the remaining ¼ jar of sauce on top of the potatoes.
5. Bake for 1 hour and 30 minutes, or until potatoes are tender. Turn the oven to broil and place the dish underneath the broiler for 2–3 minutes, or until the top of the casserole is lightly browned.

What’s the Difference Between Scalloped Potatoes and Potatoes Au Gratin?

Scalloped potatoes contain a creamy white sauce usually made with milk or cream—in this case, No Dairy Alfredo Sauce made with cashew cream. Potatoes au gratin uses cheese in the sauce, which can also contain milk or cream, butter, and garlic.

Do You Need to Soak Potatoes for Scalloped Potatoes?

No need to soak the potatoes in water before baking scalloped potatoes.

Recipes that call for soaking potatoes before cooking recommend dunking the sliced or julienned potatoes in a bowl of cool or room-temperature water to help remove some of the starch. This helps the potatoes crisp and prevents them from sticking together when frying, baking, or roasting.

Scalloped potatoes stick together by nature, and you want a bronzed top layer of sauce with tender (not crisp) potatoes nestled underneath. So, skip the soaking and drying before cooking and save some time.

How Do You Avoid Curdled Scalloped Potatoes?

Curdling happens when the protein molecules in milk stop repelling each other and instead clump together in little curds. This reaction can happen when a sauce that contains milk is boiled. Nobody wants baby cottage cheese-like lumps in their scalloped potatoes.

The easy fix? Don’t use milk in the sauce! Our vegan scalloped potatoes recipes uses our No Dairy Alfredo Sauce made with cashew butter, so curdling isn’t problematic in this recipe.

Can You Make Vegan Scalloped Potatoes with Cauliflower?

Sure, you can add riced cauliflower or small cauliflower florets to this vegan scalloped potatoes recipe. The cauliflower shouldn’t require any additional baking time.

What Dishes Go Well With Scalloped Potatoes? 

If you're vegan, pair these potatoes with:

• Vegan Chickpea Salad with Dijon Vinaigrette
• Sweet and Sour Roasted Brussels Sprouts
• Roasted Asparagus with Vegan Hollandaise Sauce
• Roasted Broccoli with "Cheese" Sauce
• Sautéed Green Beans with Garlic and Almonds

If you eat everything, serve these potatoes alongside:

• Prime Rib
• Pineapple Glazed Ham
• Easter Ham
• Baked Caesar Chicken Breasts
• Ranch Fried Chicken
• Green Goddess Roasted Chicken
• Honey Mustard Pork Chops

Vegan Scalloped Potatoes

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Category

side dishes, vegan recipe, no dairy, holiday

Servings

8

Prep Time

10 minutes

Cook Time

93 minutes

Calories

135

Traditional scalloped potatoes provide an easy, farmhouse-rustic side dish that stands up to decadent proteins at the center of holiday tables. To bring everyone together around food at the table, we created a vegan scalloped potato recipe that’s arguably easier to make than the classic one.

Author:

Primal Kitchen

Ingredients

• 2 lbs. organic yukon gold potatoes

• 1 small yellow or white onion

• 1 tsp. salt

• ½ tsp. black pepper

• 1 jar Primal Kitchen No Dairy Alfredo Sauce

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• Primal Kitchen Avocado Oil Spray

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Directions

1. Preheat the oven to 350ºF.

2. Peel the potatoes first if you’d like. I personally like cooked potato skin, so I just wash and dry the potatoes first. Use a mandolin with the guard attached to slice even potato coins.

3. Peel and slice an onion into half moons.

4. Place potatoes and onions into a large bowl. Season with salt and pepper and pour on ¾ of the jar of Primal Kitchen No Dairy Alfredo Sauce. Stir to combine.

5. Spray a casserole dish with avocado oil spray. Stack the sauced potatoes and onions into three horizontal rows in the dish.

6. Pour the remaining ¼ jar of sauce on top of the potatoes.

7. Bake for 1 hour and 30 minutes, or until potatoes are tender.

8. Turn the oven to broil and place the dish underneath the broiler for 2–3 minutes, or until the top of the casserole is lightly browned.

Nutrition

Calories 135, Carbs 24 grams, Fat 4 grams, Protein 3 grams