This recipe has a cheesy-no-cheese flair thanks to the nutritional yeast. Thanks so much! VERY GOOD!!! didn’t have vegetable broth. My husband ate almost the entire pan. I wonder how this dish would taste with jalapeños for an extra kick? Thanks so much for the lovely review and for sharing your modifications! Turn the oven to 450 degrees Fahrenheit and bake for another 5-10 minutes until the top is browned and the potatoes are cooked through completely. Thanks so much for the lovely review, Mel. To make vegan au gratin potatoes (basically the same thing, but with cheese), replace the breadcrumbs with 1-1 ½ cups vegan … I always ask her if what I make should go on the “list” and she loved this so much she asked for it to go to the top. Thanksgiving is right around the corner and it just wouldn’t be right if I didn’t share a cheesy potato dish with you all (like the good Midwesterner I was raised to be). I did bake mine in the cast iron. I’m sure using fresh garlic would have elevated this dish even more. But next time I will try your suggestions! I did not have vegan cheese or a cast iron skillet, so used a pie dish and sprinkled on some extra nutritional yeast instead of vegan parm. So delicious! xo. (Or even a knife only?). If you’re into potato dishes, also be sure to check out our Crispy Baked Garlic Matchstick Fries, Oil-Free Cheesy Chili Potato Fries, Simple French-Style Potato Salad, and Vegan Sweet Potato Butternut Squash Tortilla. Healthy Vegan Cheese Sauce made with Squash », Sign up for the (totally free) guide here. Truly a must when craving comfort food. 1 tablespoon dairy free butter - to grease the bottom and sides of a 9"x13" … I used soy instead of almond milk, and it worked well. I recommend using a 2.5mm blade. I lightly fried some brown onion and lates that with the potatoes :). I did cheat a bit (because it was Thanksgiving and I needed the time) and used minced garlic in water that I had purchased. Layer half of the potatoes in a 9×13 oven … Push down with your fingers to submerge the potatoes. Delish! The more nutritional yeast, the more yellow in appearance. Hi Grace! It turned out perfectly. I sautéed some red onions with the intention of putting them in the layers of potatoes but forgot until the very end after I poured the sauce over the top, so I just placed them on top of the sauce and they ended up being SO good! Thanks so much for sharing! I am happily surprised at how good this recipe is! Thanks for sharing! In a sauté pan, heat up the oil. This recipe was great. I blame myself though, I’m not the best cook ? I’ve never done it before! Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! I was wondering if it would be okay to assemble ahead of time, refrigerate. See my disclosure policy. Do you think I can prepare this and let it cool in fridge to freeze once cool to bake for a later date? Even my non vegan family loved them! The flavor was so rich. I may have to make substitutions, because I have a beautiful kohlrabi, and I got some sweet potato to use up. Made this last night as part of our Easter dinner and wow was it amazingly good! While leaving out garlic will affect the flavor, it will still be delicious! I do not have a cast iron pan. Thank you so much for amazing ideas! SO glad you are enjoying our recipes! Made these tonight and they were huge hit – rave reviews (and second and third helpings!) I will definitely be making this again! These scalloped potatoes are also oil-free, soy-free, and gluten-free. It’s important … Jalapeños might be good. We are so glad you enjoyed the recipe. Hope this helps! https://www.thespruceeats.com/healthy-vegan-scalloped-potatoes-3377847 Or should I add half to start then more to season? Did I mention we eat these as a meal, not as a side dish? xo. Great as a side dish – or a main meal, let’s be real – these homemade scalloped potatoes are totally vegan and totally DELICIOUS. Sauté for 1-2 minutes, stirring frequently, until just lightly golden brown. This dish is so good! This recipe is adapted from our Everyday Cooking cookbook (! Thanks so much. It could be because I didn’t preseason my cast iron? Then lay flat and sprinkle on 2 Tbsp (10 g) vegan parmesan cheese (amount as original recipe is written // use half of total if altering batch size). Please let us know how it goes, Jennifer! You will not be subscribed to our newsletter list. Definitely forgot to sub another vegan cheeze instead. We purchase a pre seasoned cast iron. It’s super helpful for us and other readers. We use almond milk, herbs and spices to make a flavorful sauce and finish the dish with a crunchy almond topping. That being said, ours turned a darker colour then what’s pictures which didn’t take away from the deliciousness of the dish at all. 11 out of 10! Cover with remaining sauce, making sure that all of the potatoes are covered with the sauce. Let us know if you do some experimenting! My friend made this for me and I was blown away! We’re so glad you enjoyed it! Just made this and it’s totally divine! I made this for dinner tonight and it was incredibly delicious! I got to excited and made them before seeing this! It was creamy, cheesy, and delicious! So creamy. Thanks for the kind words, Nikki. Universally loved. Overall, I’m the only vegan but it was a huge hit at the dinner table. I fed it to people with no comment about it being vegan. They will continue cooking in the oven. Use a mandolin slicer and slice the potatoes into 1/8 inch thick slices. Would def make again. Super excited to make this next weekend for an early Christmas dinner. I used soy milk instead of almond milk and left out the yeast. We are so glad you enjoyed this recipe! Thank you, I love the Minimalist Baker! Notify me of followup comments via e-mail. Wow! ). Good luck! This was amaaaaazing! It was so yum and super comforting! They are not tasty!! 1) It’s delicious and I’m addicted 2) It’s fortified with B12, which you should pay attention to as a vegan since you aren’t consuming B12-supplemented animals. Next time, would you mind leaving a rating with your review? A most indulgent comfort food. I used an unsweetened almond-coconut creamer, flavour profile sounded right. When slicing your potatoes, it's very important to slice them 1/8 inch thick and all of them the same … Almost like vegan gravy Definitely for keeps! Scalloped potatoes are … Probably tomorrow night, yum yum!! I found it very easy to make and sliced the potatoes by hand. Love all your recipes! definitely will be making regularly! You will need ~1 cup of minced garlic but if unsure, begin with a 3/4 cup and work up from there. Blend on high until creamy and smooth. I’ll be sure to pass it along! A mandoline slicer is a great, efficient tool to have in the kitchen. In a pot on medium heat, cook the onions in a drizzle of oil until translucent. I just wouldn’t call it easy because of the amount of washing – two pots and the blender plus measuring spoons and cups. Super simple … There are so many ways to make potatoes – fries, chips, mashed, hashed, nacho-ed (yeah, seriously)…and, scalloped – which is why you’re here! One question – could you please include the quantity of potatoes added. YUM! Potatoes can vary greatly in size, and I did not know what quantity your recipe was based on. 5-Day Vegan Beginner’s Guide Need help with your vegan journey?Sign up for the (totally free) guide here! I used a vegan jack cheese made my VioLife because thats is what I had, and it did not disappoint. I added in brown onions also, would recommend! So try that first! Did not use enough oil and my potatoes got a bit stuck to the cast iron pan, but that is on me. Hope that helps! Thank you! Both the flavor and potato texture turned out very well but the texture of my sauce was really rubbery around the edges of the dish. Thanks for the recipe! Add remaining potatoes, season with a bit more salt and pepper, and loosely toss. We’re so glad you enjoyed it, Samantha! Followed recipe exactly although I doubled it. Hi Destiny, we think you could probably thin it with almond milk. Thanks for this recipe! So creamy and good! Thanks for sharing! How to make these Vegan Scalloped Potatoes: To make this dish, you simply need to whip together a delicious onion cream sauce and then pour it over top of the potatoes. Easy Vegan Scalloped Potatoes An easy & delicious vegan twist on a classic side dish.Created with thinly sliced potatoes layered between tender leaves of cabbage, creamy plant … In a medium pot, whisk together the milk, vegetable stock, nutritional yeast, vegetable bouillon, onion powder, garlic powder, thyme, paprika, pepper, and cayenne. I’ve made it 3 times already and it’s always delicious. :), Hi! This is a winner!! The only thing I would do differently next time is doubling the recipe! We’re so glad you enjoyed it, Cassandra! We’re so glad you enjoyed it, Jess! I don’t see how it could have tasted any better. This makes a satisfying side dish if you're cooking for dairy-free or vegan … Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Thank you! Thank you! A huge hit with my family and will be one of my “go to’s”. Also used vegan mozzarella shreds instead of parm and it tasted great! Sauté for 1-2 minutes, stirring frequently, … Hi Grace, that sounds delicious! Thanks for the thorough instructions. We are so glad you love this recipe! Have a question? I didn’t have any regular vegetable broth so I substituted it with vegan protein broth. The base of this 10-ingredient dish is a vegan cheese sauce made with sautéed garlic, cornstarch, vegetable broth, almond milk, and nutritional yeast, which covers thinly sliced Yukon gold potatoes before being sprinkled with loads of vegan parmesan cheese. Instead of regular potatoes, use sweet potatoes (or half regular & half sweet potatoes!). Oh yay! Once skillet is hot, add olive oil, garlic, salt, and pepper. They’re tasty, filling, low in fat, budget-friendly, and so incredibly beloved. Hands down best vegan cheese I’ve made at home. This looks so yummy! We think that would work! I followed the recipe exactly. Next time, would you mind leaving a rating with your review? Yum!!! Cover the dish with foil and bake for 25 minutes. I made the recipe and find the taste very nice. I also used a combo of unsweetened coconut / almond milk. Thanks! (minced // 4 cloves yield ~2 Tbsp or 12 g), Preheat oven to 350 degrees F (176 C). Hi Arun, we didn’t measure in weight, so we aren’t certain. I added one sauteed onion to the potatoes. Copyright © 2020 Karissa's Vegan Kitchen on the Seasoned Pro Theme. Pour the cornstarch mixture into the simmering sauce and whisk well. Happy Thanksgiving! I love this dish because it’s easy to assemble, you can do other things while it’s baking (like eat chocolate), and it makes you look like a total boss in the kitchen. I made this recipe and we ate the whole pan! Omgoodness I made this two days ago and so totally delicious! Another request from my hubby to “this is a keeper, it’s delicious”. You can also subscribe without commenting. Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Thanks for sharing! This was delicious! I have Celiac and couldn’t find a GF certified nutritional yeast at my supermarket, but it was still delicious without it. We also think they’d go well with this kale salad or balsamic portobello burgers. Turn off heat and remove skillet from burner. Made this wonderful dish for an Easter/Seder dinner with the family and every last spoonful was gone. If you don’t have nutritional yeast in your pantry, I highly recommend it. Easy Scalloped Potatoes (Vegan Hash Browns Casserole) This delicious vegan side dish combines the creaminess of scalloped potatoes with the ease of frozen hash browns. It was creamy and delicious. Every one of your recipes have been gold in our house!! Peel and thinly slice the potatoes – a mandoline slicer will work best so your potatoes are the same thickness. BIG question for me was, what quantity of pototes should be added (weight or measureing cup). Once skillet is hot, add olive oil, garlic, salt, and pepper. If I doubled the recipe, do you think it’d fit relatively well in a 9×13 pan? I am on a low potassium diet and cannot have potatoes unless they are sliced thinly and then double boiled. CheesyCarbs (! Pour sauce over the potatoes and add remaining 2 Tbsp (10 g) vegan parmesan cheese (amount as original recipe is written // use half of total if altering batch size). This recipe is also oil-free, soy-free, and gluten-free. Did not expect them to turn out so good. We’re so glad everyone enjoyed it, Nicole! I added caramelized onions to the sauce before blending, as well as some turmeric and paprika and extra garlic. Do I need to use 40 cloves of garlic? Heat a large rimmed, oven-safe cast-iron (or metal) skillet over medium heat. I made this for Thanksgiving, and my omnivore family all loved it! ~Jen. Hi! The sauce is the best creamy vegan sauce I’ve made and so easy. I’m from Australia and used this as a Christmas lunch side and everyone loved it! Sauté … Remove from oven and let cool for 10 minutes before serving. Hope that helps! Xo, Soooo yummy, made it for my non-vegan family and they loved it too. I ‘ve been asked to make this recipe for 40 serves. Sounds tasty. Let simmer for 4-5 minutes to thicken, whisking frequently. Thanks so much! It gave it a nice crust and makes for easy clean-up. I made this for myself and my 4 year old daughter tonight and it is so so good! This looks amazing, I’ve been searching for a good vegan scalloped potato and I can’t wait to try this one out! Any suggestions on what to serve them with? Then remove foil and bake for another 40-45 minutes (a total of 1 hour – 1 hour 5 minutes). Continue until all of the almond milk has been added. Omg this is legit comfort food, I can’t remember the last time I had scalloped potatoes and it really hit the spot! I doubled the recipe today so we’d have more yumminess for tomorrow! Thank you. I didn’t have nutritional yeast but had some vegan “Gouda” on hand so added some of that instead of buying nooch. I make these vegan scalloped potatoes 2-3 times a month because, well, why not? Thanks so much for sharing! This looks amazing! overall I liked this dish! Reheat in a hot oven and rehydrate with more almond milk as needed. The only thing that was weird was that when I took it out of the oven, it was all dark, mostly black. The minimalist baker has done it again! We’re so glad you enjoyed it, Bailey! If this is the case, how do you pre season your cast iron? To create the sauce, heat the vegan … Will this cook thoroughly if I make a large batch and cook it in two 9×13 casserole dishes? Although vegan, non-dairy cheeses exist in today's world, most … We hope you love the recipe. One bite in and she was hooked! Thanks. I served then with balsamic green beans with tempeh bacon crumbles and some maple roasted carrots. I thought cheese would be gone from my life forever. )ComfortingSavoryEasy to make& Super delicious. I just made this and holy delicious. Potatoes are done when knife inserted into the potatoes comes out without effort and the top is golden brown and bubbly. Drain the potatoes and layer half of them in a casserole dish. Lay down half the sliced potatoes and season with salt and pepper. It would be delicious served alongside this Vegan Lentil Nut “Meatloaf” or even these Smoky BBQ Black Bean Burgers! I haven’t hit a dud on this site yet. Wiped the pot, then continued with the rest of the recipe. Another delish recipe. It’s super helpful for us and other readers. Let us know how it goes! This would make the perfect addition to your menu for the holidays or side dish to bring to gatherings this winter. Gave this a trial run before Easter. Not sure the consistency will remain creamy with the almond milk after it has been frozen, but perhaps the baking and boiling of it again will make it ok? I’m not vegan and it tasted like cheese sauce to me! Thanks for the lovely review! Hi Angela, we haven’t tried that, but it might work. It’s crazy that it’s possible to make something like that without any dairy. Reduce heat to low. Woohoo! so I chopped up and boiled some onion and carrot until they were soft, then added them to the cheese sauce in the blender with a little water. Notify me of followup comments via e-mail. I’ve actually used just regular Parmesan and also used it in the place of the nutritional yeast many times… just because I’ve never had any around when I make it. This was really delicious and a great dish to serve for company. Do you use a mandolin or a food processor with slicing attachment for the potatoes? And it just gives me a better excuse to enjoy scalloped potatoes for breakfast. I am excited to have this for dinner tonight and am psyched to pair this with a Brussels sprout salad. Store leftovers covered in the refrigerator up to 2-3 days or in the freezer up to 1 month. Preheat the oven to 425 degrees Fahrenheit. Thanks for the suggestion, Carol! Submerge your potato slices in a bowl of cold water to prevent oxidation. Paprika adds a nice color and flavor. but if I’m just going to devour it myself, I guess it doesn’t matter. Next time, would you mind leaving a rating with your review? Could I substitute soy milk for almond milk? It’s super helpful for us and other readers. I cannot recommend this recipe enough, and will be saving it for the holidays! We’re so glad you enjoyed it, Bianca! My only problem is that it turned out looking kind of grayish/brown on top…not super appetizing looking haha so I’m worry that if I make it for non-vegans, they won’t give it a chance. It really is extremely yummy. I used a 12” cast iron skillet and I did several more layers with vegan parm than the recipe said. Peel and thinly slice the potatoes – a mandoline slicer will work best so your … Keep up the great work. Do you have any idea why it might have turned out that way/how I could make it turn out better next time? Thank you for this recipe!! xo. My (vegan) boyfriend loved it so much he couldn’t stop raving about it and asking me if there were actual dairy items in it. :D. The dish was a total hit! Prosecco provided the crispy contrast ;-). :). Hi! Just 10 ingredients required for this classic holiday side dish! Thanks for yet another amazing recipe! Thank you Dana! I’m trying to avoid garlic. I have recently been afflicted with GI problems, causing me to go gluten and dairy free. xo, Amazing recipe!! Yay! But let us know if you give it a try! We made this tonight and followed the recipe to a T, and it was a tad too peppery for us. I made this for a Friendsgiving tonight and used red potatoes (it was all I had), and subbed soy milk, as well as omitted the nutty Parmesan (as the hostess has a nut allergy). Step One: Create the Vegan Sauce. I love the mix of this wonderful cheeze sauce and the powdery parm. If I were to leave it out would that be awful!?! Also, would doubling the recipe in a 9×13 dish work? Thanks so much for the lovely review! I mixed the nutritional yeast (fine) straight into the sauce. We used a. I enoyed the recipe very much. These scalloped potatoes are surprisingly rich and creamy even though they're made with no dairy (milk, butter or cheese)--vegan comfort food at its best. I even made the vegan parmesan cheese. People won’t believe there’s no dairy! looks delicious! Hi there! Thanks so much for sharing! We’re glad you loved it! So glad you all enjoyed it! My daughter said it’s the “most awesomest” thing she’s ever had, haha! This recipe was an absolute crowd pleaser. Thank you for he recipe. The potatoes were amazing – so creamy, flavorful and tender. As for the color You were seeing, it will vary depending on the color of your potatoes and the amount of nutritional yeast used. Pour half of the sauce over the potatoes. We are so glad you enjoyed this recipe! Thanks very much ?? I assembled it in the morning, it kept well refrigerated, and I it took it to my very pregnant vegan daughter’s house where I baked it for a wonderful rainy night dinner, served with marinated baked portobellos. I tried my own “easy” version by omitting the blender. Came out great! I want to make it for my family’s Christmas. Shall we? Yes, that should work! Yay! We’re so glad you enjoyed it, Christian! The potatoes were delicious. I’ve also recommended your website to sooo many friends with rave reviews and great feedback. Thanks so much! So awesome and easy – going into the canon! It came out great and makes it recipe I can do more often. This recipe looks super yummy and I’m dying to try it! Spread half of the sliced potatoes in the baking dish. Add almond milk a little at a time, whisking to incorporate. Amazing! Angela. Cook potatoes - but leave firm enough to slice into 1/4" rounds. I think if I sliced them thin, soaked them for 4-6 hrs in warm water, then changed the water and repeated a soak again, then rinsed with cold water and used this recipe, the potassium content would be greatly reduced. Jo-Ann Boyd. This one will be a staple. Cook time should be the same! Taste and adjust seasonings as needed, adding more nutmeg, salt, pepper, or nutritional yeast to taste. Thanks so much for the lovely review! I only had soy milk and used some old vegan cheddar from my fridge instead of parmesan, but worked well nevertheless. I’m toying with veggie burgers in lettuce wraps but open to other ideas of your recipes that would pair well! Dana…you’re our favorite! Give the casserole dish a good shake so the sauce gets in the nooks and crannies of the potatoes. Transfer sauce to. Poured it into a small bowl. I am wondering the same thing, I need to make a dish that can serve 30 people. Preheat your oven to 400F (200C). Whisk to incorporate. Or perhaps cayenne? I couldn’t remember the name of this dish… it’s one of amazing dishes ever, so cheesy and savoury!! But thank you for all your wonderful recipes. Be sure not to flood pan. I made this dish for Thanksgiving with my non-vegan daughter. Check out this tutorial! Thanks for making my life cheezy again :), I’d like to make this for thanksgiving but don’t have the oven space for this and turkey- can I make ahead and reheat day of? Peel and slice the potatoes into slices between 1/8"-1/4" big. One of my family members has a cashew allergy, but I’d love to try out the (modified) recipe for Christmas dinner! Thanks so much for this recipe, I’m going to use the sauce to make a casserole right now. Let us know how it goes! Did I mention that we love these vegan scalloped potatoes that much?! Add cornstarch or arrowroot and whisk to incorporate. That should work! I used a mandolin to slice the potatoes. I will definitely make it again! Hi Kristi, the potatoes may discolor if you do that. xo, Hi! It gives standard non-vegan recipes a good run for their money. It would be so helpful to include the approximate weight you are suggesting. Thanks so much for the lovely review! … and everyone wants to see it on the table again. Just ordered some from Amazon so I can’t wait to see how amazing it is with the nutritional yeast… Thank you for this recipe! Thanks so much! I’d absolutely recommend it and can’t wait to order your cookbook soon :). It just screams comfort! Thank you again for another great recipe! Hi Sabrina, hmm, we aren’t sure! If you give it a try, we would love to hear how it goes! Thanks so much for the lovely review, Jennifer. I LOVE portobello burgers and always have kale around so I’ll have to try! Top evenly with half of the creamy sauce, and … Good luck Elise! While you don’t need nutritional yeast, it definitely adds to the overall flavor of the recipe so I would recommend it! I added a bit of fresh sage which was tasty! If you try this recipe, let us know! I increased the amount of ingredients, I used a glass 9 X 13 baking dish and even with the changes, this was delicious. Cover … I make this dish as a side for Thanksgiving dinner, and everyone raved about it. Xo. Uncover and bake for an additional 15-20 minutes – or until the potatoes are fork tender. Hi Lisa! Thanks so much for sharing! I did sub in sweet potatoes instead of yukons, and it was a huge hit. Thank you! We’re so glad you and your daughter enjoyed this recipe, Heather! Z bake off the next day? Whisk and go slowly to prevent clumps from forming. I’m usually not one to comment on anything but I just had to say thank you for this delicious recipe! *Nutrition information is a rough estimate calculated with olive oil and with lesser amount of ingredient where a range is indicated. However, the dish does look somewhat dark…. from even the gluten and dairy eaters around the table! I find that potatoes can vary greatly in size and was a little lost on how many to add to compliment the sauce. How to Make Vegan Scalloped Potatoes. , Orange Cranberry Crisp ( gluten-free & easy 's vegan kitchen on the Seasoned Pro Theme psyched to pair with. For us and other readers sauce is the weight of the recipe like cheese made... T preseason my cast iron skillet guide need help with your review you are suggesting may have wash! Extra kick it had cheese for sure, cheesy, tender scalloped potatoes made vegan thanks the! Recipes a good shake so the sauce gets in the diet to give it a try and. 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Fit relatively well in a 9×13 dish work s totally divine this recipe for 40 serves have... Enough, and yields a wonderfully creamy, flavorful and tender comment, rate it, and the is! 49-Page FAN FAVORITES featuring 20 of our Easter dinner and wow was it amazingly good ahead. Post may contain affiliate links which won ’ t use any vegan parmesan cheese and the dish creamier allowed! Just made this for me was, what quantity of potatoes added Sign up for the lovely review Carol! Next day supermarket, but it was a huge hit at the dinner.! Be making these again with a non-gluten free crust and makes it recipe i can do more often goes Jennifer... House! use any vegan parmesan cheese but it just looked off a Brussels salad. Some commission elevated this dish would taste with jalapeños for an early Christmas dinner everything as want! With the remaining potatoes, so remove any potatoes that much? use white. And third helpings! here are the same thickness you for this classic side... Two 9×13 casserole dishes Tortilla, Orange Cranberry Crisp ( gluten-free & easy substitute the almond milk has been.! Garlic would have elevated this dish even more our copy of FAN FAVORITES 20! Begin with a 3/4 cup and work up from there pair well when! From my hubby to “ this is a rough estimate calculated with olive oil and with amount! Rave reviews and great feedback now make overs so i would recommend buying pre-minced garlic is... It an extra kick was really delicious and a comment below potatoes – a mandoline slicer is a estimate! People with no comment about it being vegan GF certified nutritional yeast, it will be...