Creamy Scalloped Potatoes

Creamy Scalloped Potatoes

My favorite recipe for scalloped potatoes.
Creamy, flavorful and of course – Vegan!


Anyone else here grow up eating scalloped potatoes?

I have been wanting to Veganise this dish for some time now, and not to toot my own horn, but this recipe is simply the best. If your looking for that classic taste and texture, these won’t let you down.

This recipe takes a bit longer then the average 30 minute meals that I share, but I assure you it’s worth it. Especially if this is a dish you are bringing to a gathering to impress your non-vegan family!

The ingredients in this recipe are simple . You’ll need:

Yukon Gold Potatoes: Gold potatoes are my favorite and always the way to go with this type of dish. Slice them all the same thickness so that they cook evenly- approximately 1/2 cm thick.

Sliced onion and cremini mushrooms: Onion may be one of the most important ingredients in this dish. I like to slice them into thin strips instead of dicing them for this particular recipe. Sliced mushrooms are not as traditional for this dish but I absolutely love mushrooms and I thought it would be a great addition- you can always exclude these if you are not a fan.

Garlic: This recipe calls for 3 cloves of garlic, but if you are a garlic fanatic feel free to add more!

Cayenne: A small amount of cayenne is added – 1/2 a teaspoon, just enough for a tiny little kick.

Cream sauce: To make this dish right, the cream sauce has to be the perfect texture. There are two steps to making this sauce. The first is by adding the base ingredients (soaked cashews, nut milk, vegetable broth, nutritional yeast, cayenne and salt) to a high speed blender. This sauce is then poured into the pan that has been cooking the garlic, onion and mushrooms. The sauce is left to simmer here with a small slurry of cornstarch until the sauce thickens. It’s then poured over the sliced potatoes before going in the oven.

What items are needed?

Baking dish: A good size baking dish to use is 8×8 with an approximate depth of 3 inches. If you have a larger pan that works fine too, it just means the potatoes will be spread out more and may need less heat and cooking time.

High Speed blender: A high speed blender is used to make the sauce smooth. If you don’t have one you can also use a food processor – with a food processor, keep in mind the sauce may not be as smooth.


The final product gets baked, uncovered for 60 minutes at 400 degrees. I like to check on them halfway through to see the progress. Depending on the thickness of the potatoes it may need more or less time. The potatoes should be tender enough to be penetrated by a fork but not too soft where they fall apart.

The sauce will be nice and bubbly with a small amount brown delicious crust on top when you pull it out of the oven. At this point you can add some Vegan Parmesan cheese if you like and pop it back in the oven for 2 minutes for it to melt. Let the potatoes cool for 5 minutes as they will be very hot!


Looking for more comfort food dishes? Check these out:

Vegan Cheesy Spaghetti

Hasselback Potatoes with Lemon Tahini Dressing

Avocado Pesto Penne



  • 8-9 Yukon Gold Potatoes
  • 1 cup Soaked Cashew (minimum 4 hours)
  • 1 1/2 cups Vegetable Broth
  • 1 1/2 cups Nut Milk
  • 1 tablespoon Nutritional Yeast
  • 1/2 teaspoon Cayenne
  • 1 tsp Salt
  • 1 tablespoon Vegetable Oil
  • 3-4 cloves Minced Garlic
  • 200g sliced Cremini Mushrooms
  • 1/2 sliced Yellow Onion
  • 1 tablespoon Cornstarch
  • 1/4 cup Water

Toppings (optional):

  • Vegan Parmesan
  • Salt & Pepper to taste


  • Pre- heat oven to 400 degrees.
  • Peel and slice potatoes approximately 1/2 centimeter thick. Set aside.
  • In a high speed blender add soaked cashews (drained), and nut milk – give it a quick pulse to break up the cashews. Add vegetable broth, nutritional yeast, cayenne and salt, blend on medium until creamy and smooth. Set aside.
  • In a large deep sauce pan heat oil on high, add garlic, onion and mushrooms. Reduce heat to medium and saute until soft and most of the juices from the mushrooms have cooked off. Add cream sauce and stir. Once sauce begins to simmer, lower the temperature to medium-low.
  • Make a slurry by adding cornstarch and water to a separate bowl and whisking together until no clumps are left, add this to the cream sauce.
  • Continue to simmer and stir frequently until the sauce begins to thicken. This takes about 5-10 minutes.
  • Begin layering sauce and potatoes in your baking pan, beginning with the sauce. Ensure all potatoes are evenly covered.
  • Bake in the oven for 60 minutes, checking regularly ensuring the potatoes are not overcooked. They shouldn’t be soft enough where they are mushy, but just enough so a fork can pierce through.
  • Top with Vegan Parmesan, put back in the oven for 2 minutes to melt.
  • Remove from oven and let cool for 5-10 minutes before serving. Top with salt and pepper to taste.


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