Take a bite of these easy vegan Cheesy Scalloped Potatoes made with both russet potatoes and sweet potatoes, covered in a silky smooth vegan cheese sauce. This delicious side is the perfect addition to your dinner table.
Course Side Dish
Cuisine Holiday
Prep Time 20 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 6servings
Author Two Market Girls
Ingredients
1.6lbs(728 g) russet potatoes
1.6lbs(728 g) sweet potatoes
42g(1/3 cup) vegan butter
5g(2 tbsp) thyme
16g(4 cloves) garlicminced
50g(1) shallot
16g(2 tbsp) all purpose flour
475mL(2 cups) non-dairy milk
14g(1 tbsp) bouillon paste
25g(3 tbsp) nutritional yeast
salt and pepperto taste
2g(1 tsp) smoked paprika
2g(1 tsp) mustard powder
200g(1 pkg) vegan cheese shredsshredded
3g(1 tbsp) chivessliced
Instructions
Preheat oven to 375F.
Thinly slice the potatoes and set aside.
Grease a rectangle baking dish and alternate sweet potato and russet potato placing them in the pan upright, so edges are up. Continue this until the pan is full. Set aside.
To a pan on medium-high heat, add butter. Once melted add garlic and shallot. Cook for 2 minutes until soft. Add flour and stir until a roux forms. Pour in non-dairy milk, bouillon paste, nutrition yeast, salt and pepper, mustard powder, smoked paprika and thyme. Cook on medium heat until it has just started to thicken. Add in cheese and stir until fully melted and creamy.
Pour the cheesy sauce over the potatoes and cover with tin foil. Bake for 30 minutes, then remove the foil and cook for 15 minutes. The switch to broil and bake for an addition 5-10 minutes or until potato edges are crispy.