Oh vegan scalloped potatoes, where have you been all my life? Not to toot my own horn or anything, but I nailed it with this recipe! Sometimes (ok, often…) I have complete recipe testing failures. I try, I fail, I try, I fail again, and hopefully get it after several tries. But with these scalloped potatoes, oh my word, they were amazing from the start! These potatoes are SO creamy, garlicky, flavorful and over-the-top delicious. The epitome of comfort food, and a must have at any holiday meal! They will be gone so fast, and no one will guess they are vegan.
HOW DO YOU MAKE VEGAN SCALLOPED POTATOES?
Now, layer half the potatoes in a 9 x13 inch greased baking dish. *PLEASE NOTE THIS PAGE DOES CONTAIN AFFILIATE LINKS. I ONLY LINK TO PRODUCTS I ABSOLUTELY LOVE AND RECOMMEND. THANK YOU FOR YOUR SUPPORT.
Pour half of the sauce on top. It will be very watery at this point, which is fine. It will thicken up as the potatoes bake. Spread the onion/garlic mixture on top.
Add the rest of the potatoes, and pour the rest of the sauce on top. It will look like this before you put it in the oven:
Bake, uncovered for 60 minutes, then remove from the oven and check for doneness. The sauce should be bubbly and thick, and the potatoes should be fork tender. If not, bake a little longer, 10-20 more minutes. Then, sprinkle with vegan parmesan and fresh chopped chives, if desired and serve warm!
CAN I MAKE VEGAN SCALLOPED POTATOES AHEAD OF TIME?
Yes, you can. Simply make the potatoes as instructed and let cool completely to room temperature. Cover tightly and refrigerate 2-3 days. I wouldn’t go longer than that. When ready to serve, bake at 350 degrees for 30-40 minutes until warmed through.
Want more vegan comfort food recipes? Vegan Mashed Potatoes Vegan Meatloaf Vegan Mac and Cheese Best Vegan Lasagna
