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Close up of baked dairy free scalloped potatoes

Vegan Scalloped Potatoes

Perfect as a holiday side dish or for weeknight dinner - these Vegan Scalloped Potatoes are always a good idea. Delicious creaminess comes from the coconut milk sauce and vegan cheese on top is totally optional.

Course Side Dish
Cuisine French
Keyword Vegan Scalloped Potatoes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Regina

Ingredients

  • 1/2 tablespoon coconut oil
  • 2 lbs Russet potatoes peeled + thinly sliced
  • 1 tablespoon potato starch or corn, tapioca, or arrowroot starch
  • 1 tablespoon water
  • 1 cup coconut milk
  • 1 cup vegetable broth
  • 2 garlic cloves minced
  • salt & pepper to taste

Instructions

  1. Preheat your oven to 350 F. Grease an 8-inch square baking dish with the coconut oil.

  2. Peel and slice the potatoes to 1/8 inch thickness.

  3. In a small bowl stir together potato starch and water to make a slurry.
  4. In a small saucepan, bring coconut milk and broth to a boil with the minced garlic cloves. Season to taste with salt and pepper.

  5. Once boiling, take off heat and whisk in the starch slurry. Return to heat and keep whisking until sauce has thickened - about 1 more minute.

  6. Layer potato slices and sauce in the prepared dish. Bake for about 45 minutes until the potatoes are tender.

  7. Turn on the broiler for about 5 minutes to brown the top of the scalloped potatoes. Serve hot!

Recipe Notes

You can easily double the recipe, you just will have to bake the scalloped potato casserole for a longer time or in a larger (9x11 inch) baking dish.