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.
We’ve said it once, we’ll say it again: the sides are just as important as the main course. You will never believe these creamy and dreamy Vegan Cheesy Scalloped Potatoes are completely dairy-free and vegan! Made with a combination of russet and sweet potatoes for the best flavour and perfectly crispy edges. Each slice is coated in a velvety smooth vegan cheese sauce made with a combination of nutritional yeast, spices, shallots, and vegan cheese shreds for the perfect plant based cheese sauce.
This recipe is a redemption recipe. Once upon a time, Kat made “Cheesy” Scalloped Potatoes just going off Dev’s description. Let’s be honest, the recipe was just okay. Having never had Scalloped Potatoes before, what more could we expect? Well Dev and the TMG viewers agreed, it was not cheesy enough. After a lot of research and much more practice, we promise this recipe will live up to its name. They’re super easy to make while not being short on flavour.
Top tips for making Vegan Cheesy Scalloped Potatoes:
- Use a variety of potatoes. Don’t just stick with one type of potato, mix up the flavours a little bit with different varieties. For this recipe we used a combination of russet potatoes and sweet potatoes.
- Cut the potatoes thin, like potato chips. – For the perfectly crispy potato edges, the potatoes should be as thin as you can get them. We cut ours by hand, but you could also use a mandolin to achieve delicious results.
- Cheese, cheese and more cheese. It was the number one complaint in our last recipe, so we loaded this one with cheese and it’s perfect. Seriously, don’t be afraid of adding too much cheese, because you wont.
- Layer the potatoes horizontally. Traditional scalloped potatoes lay on top of each other. Instead layer them on their sides so you get the ultimate crunch on top with addicting crispy potato edges.
- Don’t forget a fresh element. – These potatoes are HEAVY, but in a delicious way. Balance out the flavour by topping your Scalloped Potatoes with something fresh like chives or parsley to brighten it up.
Pair this recipe with our Mushroom Wellington, Classic Stuffing and Mushroom Risotto.
Can you use any potatoes for this?
Sweet potatoes add a ton of flavour to the recipe and are deliciously creamy. We don’t recommend that you substitute a different potato for sweet. We use russet potato to get perfectly crispy edges and fluffy interiors. If you want to substitute russet potatoes, we recommend using Yukon Gold.
What vegan cheese should be used?
Any shredded vegan cheese that you love can be used here. We used Daiya to make this recipe and think it’s a great choice!
What non-dairy milk is best?
We use unsweetened soy milk for almost all of our recipes and recommend that. If you want to use another, you should avoid non-dairy milks that have a strong flavour or are overly sweet.
How to make Vegan Cheesy Scalloped Potatoes:
Cheesy Scalloped Potatoes
- 1.6 lbs (728 g) russet potatoes
- 1.6 lbs (728 g) sweet potatoes
- 42 g (1/3 cup) vegan butter
- 5 g (2 tbsp) thyme
- 16 g (4 cloves) garlic, minced
- 50 g (1) shallot
- 16 g (2 tbsp) all purpose flour
- 475 mL (2 cups) non-dairy milk
- 14 g (1 tbsp) bouillon paste
- 25 g (3 tbsp) nutritional yeast
- salt and pepper, to taste
- 2 g (1 tsp) smoked paprika
- 2 g (1 tsp) mustard powder
- 200 g (1 pkg) vegan cheese shreds, shredded
- 3 g (1 tbsp) chives, sliced
- 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.
- Sprinkle chives and serve.
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