While mashed potatoes often dominate holiday tables, these Vegan Scalloped Potatoes are my top pick for a festive potato side. They’re creamy, garlicky, and full of cheesy-savoury flavor—think tender potato layers coated in a rich, herb-infused vegan béchamel.
This version elevates the classic by building deep flavor: a bouquet garni infuses the milk, onions are caramelized into the roux, and umami boosters like nutritional yeast and white miso create a satisfying, savory profile. The dish is dairy-free, vegan, nut-free, and can easily be made gluten-free or soy-free with simple swaps.
Table of Contents
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. Recipe card with notes
Why this recipe works
Gourmet flavor
Many scalloped potato recipes rely on butter and milk but lack depth. This recipe layers flavor: an herb-infused milk adds aromatic complexity, caramelized onions bring sweetness and savoriness, and a blend of nutritional yeast, miso, and optional vegan parmesan adds the cheesy, umami notes that make the dish feel indulgent.
Flavor tips for scalloped potatoes
- Herb-infused milk. Simmer full-fat plant milk with sage, thyme, rosemary and a bay leaf plus a pinch of nutmeg, cayenne, peppercorns and salt to enrich the sauce.
- Add aromatics to the roux. Cook diced onion (and garlic) in the fat before adding flour to infuse the sauce with caramelized sweetness and savory depth.
- Amp up the savoriness. Nutritional yeast provides cheesy richness, white miso adds complexity, and vegan parmesan on top gives a melty finish.
Perfectly cooked potatoes
Uneven cooking often happens when slices are too thick or the dish isn’t baked long enough. Slice the potatoes 1/8″ thick (a mandoline helps) and bake covered first, then uncovered, to ensure the potatoes are tender and the top is golden.
Do this instead: Slice potatoes 1/8″ thick and bake covered with foil for 1 hour, then uncover and bake an additional 20–30 minutes until golden and fully cooked.
Ingredient Notes
Yukon Gold potatoes. These offer great potato flavor and the right starch level to hold sauce without drying out. Russets absorb more liquid and can leave the dish dry.
Full-fat oat milk. A creamy oat milk (e.g., Oatly or other full-fat brands) creates the best béchamel texture. Creamy cashew milk is an alternative; soy can be too sweet and almond milk often lacks richness.
Fresh herbs. A combination of sage, thyme, and rosemary infuses the milk with depth. If you don’t have all three, use whatever you have available.
Vegan butter or extra virgin olive oil. Vegan butter replicates traditional buttery flavor; olive oil is an acceptable substitute.
Nutritional yeast. A generous amount contributes a strong cheesy umami that pairs with miso for savory complexity—this is an important component of the flavor profile.
Onion and garlic. Caramelized onion and sautéed garlic form the backbone of the roux’s flavor and are worth the extra time.
Dijon mustard. A touch of mustard brightens and balances the richness.
Step-by-step instructions
1. Make the herb-infused milk: Combine full-fat plant milk with sage, thyme, rosemary, a bay leaf, nutmeg, cayenne, peppercorns and salt. Bring to a gentle simmer and cook on low for 7–8 minutes. Strain and discard the herbs and aromatics, reserving the infused milk.
2. Make the sauce: In a large pan over medium-high heat, sauté finely diced onion in 1 tablespoon vegan butter or oil until deeply golden, about 15 minutes. Add remaining fat, then garlic and red pepper flakes; cook 1–2 minutes. Whisk in flour and cook 1–2 minutes to form a paste.
3. Gradually whisk in the infused milk and bring to a boil. Reduce to medium and simmer 3–5 minutes until the sauce is thick and coats the back of a spoon. Stir in nutritional yeast, Dijon mustard, and white miso until smooth; remove from heat.
4. Assemble: Peel and slice potatoes 1/8″ (.3 cm) thick. Grease a 13×9″ (33×23 cm) baking dish. Layer half the potatoes in overlapping layers (about 3 layers), seasoning each layer with salt and pepper. Pour half the sauce over and spread to the edges.
5. Add the remaining potato layers, season again, and pour the remaining sauce over. Scrape any sauce from the sides into the dish and scatter vegan parmesan on top if using.
6. Bake: Cover with foil and bake at 400ºF/205ºC for 1 hour. Remove foil, rotate the pan, and bake uncovered 20–25 minutes more until the top is deeply golden and potatoes are tender. If needed, bake an extra 10 minutes or briefly broil 1–2 minutes to brown the top—watch carefully.
7. Finish: Sprinkle flaky sea salt and chopped chives on top. Let rest 15 minutes before slicing so the sauce sets and flavors meld.
Tips for making vegan scalloped potatoes
Use a creamy plant-based milk.
Full-fat oat milk provides richness closest to whole dairy milk. If using alternatives, choose one with a creamy mouthfeel.
Yukon Gold potatoes give the best texture and flavor.
They offer more potato flavor and the right starch content for a saucy, tender result. Avoid using only Russets, which can absorb too much sauce.
Slice with a mandoline.
Uniform 1/8″ slices ensure even cooking. A mandoline or a slicing disc on a food processor speeds this step and produces consistent results.
Let it rest!
Resting for 15 minutes after baking allows the sauce to thicken and the layers to set, making for cleaner slices and better texture.
Frequently Asked Questions
Use a gluten-free all-purpose flour blend in the roux or substitute with about 2 tablespoons plus 2 teaspoons of cornstarch to thicken.
The dish still develops a wonderfully cheesy, bubbly top thanks to the nutritional yeast and miso. Parmesan is optional but adds a melty finish.
Yes. Omitting miso reduces one layer of savory complexity but the sauce will still be flavorful. Use a soy-free vegan butter if avoiding soy entirely.
You can use a mix (e.g., half Yukon Gold, half Russet), but avoid using all Russets because they tend to absorb more sauce and can dry out the dish.
Refrigerate cooled leftovers in an airtight container for up to 5 days. Reheat covered in a 350ºF/175ºC oven for 20–30 minutes until heated through.
Yes. Bake up to 3 days ahead, cool, cover tightly and refrigerate. Reheat covered at 350ºF/175ºC until warmed through; remove foil near the end to crisp the top if desired.
Layer cooked vegan sausages (browned) between the potato layers before adding sauce and reduce the sauce salt slightly to account for the sausage.
Looking for more vegan holiday side dishes?
- Ultimate Crispy Roasted Potatoes: tender, buttery potatoes with a crunchy shell.
- Vegan Mashed Potatoes: fluffy, creamy, and dairy-free.
- Vegan Gravy: a bold, savory mushroom-based gravy.
- Crispy Baked Vegan Mac and Cheese: creamy, cheesy, and satisfying.
- Wild Mushroom Stuffing: an umami-forward take on classic stuffing.
- Vegan Cornbread: crispy-crusted and tender inside.
If you enjoy these Vegan Scalloped Potatoes, please leave a rating and review—feedback helps other home cooks find recipes they’ll love.
The Best Vegan Scalloped Potatoes
Ingredients
- 4 pounds Yukon Gold potatoes
- 1 large sprig of sage (8–10 leaves)
- 8–12 sprigs fresh thyme
- 1 large sprig rosemary
- 1 bay leaf
- 3 cups (720 mL) full-fat oat milk
- 1/4 tsp freshly grated nutmeg
- 1/8 tsp cayenne pepper
- 1 tsp black peppercorns
- 1 1/4 tsp kosher salt
- 5 tbsp vegan butter or extra virgin olive oil, divided
- 1 medium-large yellow onion, finely diced
- 8 large garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1/3 cup (42g) all-purpose flour**
- 1/2 cup (35g) nutritional yeast
- 1 tsp Dijon mustard
- 1 tbsp white miso paste, at room temperature***
- 1/2 to 3/4 cup vegan parmesan (optional)
For serving
- Flaky sea salt
- Chopped chives
Instructions
- Peel and wash the potatoes, then dry. Slice 1/8″ (.3 cm) thick using a mandoline.
- Preheat oven to 400ºF/200ºC and grease a 13×9″ (33×23 cm) baking dish.
- Tie sage, thyme, rosemary and bay leaf into a bouquet garni (or leave loose if you don’t have twine).
- Simmer oat milk with the bouquet garni, nutmeg, cayenne, peppercorns and salt for 7–8 minutes. Strain and reserve the infused milk.
- In a deep 10–12″ frying pan, heat 1 tbsp vegan butter or oil over medium-high. Add onion, season, and cook until golden, about 15 minutes.
- Add remaining butter or oil, then garlic and red pepper flakes; cook 1–2 minutes.
- Whisk in flour and cook 1–2 minutes. Gradually whisk in infused milk, bring to a boil, then simmer 3–5 minutes until thick. Stir in nutritional yeast, mustard and miso; remove from heat.
- Layer half the potatoes in the prepared pan, seasoning each layer with salt and pepper. Pour half the sauce over and spread to the edges.
- Add remaining potatoes, season, and pour remaining sauce over. Scrape any sauce from the pan sides into the dish and sprinkle vegan parmesan if using.
- Cover with foil and bake 1 hour. Remove foil, rotate pan, and bake uncovered 20–25 minutes until tender and browned. If necessary, bake an extra 10 minutes or broil 1–2 minutes to finish.
- Garnish with flaky salt and chopped chives. Let rest 15 minutes before slicing.
Notes
*Yukon Golds are preferred for flavor and sauciness. You can mix potatoes, but avoid using only Russets.
**For gluten-free: use a GF flour blend or substitute half the thickener with 2 tbsp + 2 tsp cornstarch.
***Keep miso at room temperature so it blends more easily into the sauce.
Mandoline recommended for quick, even slicing.
Nutrition
Carbohydrates: 38 g |
Protein: 6 g |
Fat: 5 g |
Sodium: 255 mg
Nutrition information is an approximation.
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