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Vegan Scalloped Potatoes
5
from 1 vote
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.
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Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course
Side Dish
Cuisine
French
Servings
4
Ingredients
½
1x
2x
3x
½
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
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Instructions
Preheat your oven to 350 F. Grease an 8-inch square baking dish with the coconut oil.
Peel and slice the potatoes to ⅛ inch thickness.
In a small bowl stir together potato starch and water to make a slurry.
In a small saucepan, bring coconut milk and broth to a boil with the minced garlic cloves. Season to taste with salt and pepper.
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.
Layer potato slices and sauce in the prepared dish. Bake for about 45 minutes until the potatoes are tender.
Turn on the broiler for about 5 minutes to brown the top of the scalloped potatoes. Serve hot!
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.
Keyword
Vegan Scalloped Potatoes
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