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easy vegan scalloped potatoes

Scalloped Potatoes


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 -6 servings (as a side)
  • Category: savory
  • Method: baked
  • Cuisine: vegan
  • Diet: Vegan

Description

This scalloped potatoes recipe is a simple, wholesome vegan take on the traditional warm, creamy yet deliciously crusty classic casserole.


Ingredients

  • 385 gr potatoes, sliced into thin rounds
  • 1 medium-small onion, sliced into thin rounds
  • 1 1/2 cups vegan potato "cheese"
  • salt & pepper
  • optional: vegan butter or baking oil to very lightly oil the baking dish*
  • optional: ketchup for serving

Instructions

1. Preheat oven to 375F. Very lightly oil or butter a medium-small casserole dish.* Note: I used an oven-safe glass tupperware container that's 8" x 6" x 2" ( 6 cup or 1.5L capacity), but anything of a similar size would work. Set aside.

2. Add a few thin layers of potato slices along the base of the dish.

potatoes layer

Very lightly sprinkle with salt and pepper (if you have a salt and pepper grinder, a few "twists" would works well here). Spoon some of the "cheese" sauce over the potatoes evenly to coat them.

3. Next, spread a layer of sliced onions over the cheese sauce.

onions layer

Lightly sprinkle with salt and pepper. Cover them with a light layer of "cheese sauce.

4. Continue alternating potato layers + salt & pepper and  "cheese" sauce (if you have some onion left, mix it into the layers too until you run out). In this manner fill up the pan, concluding with a layer of  potatoes and then "cheese" sauce at the very top.

5. Bake in a preheated oven for approximately 40 minutes until the top is nicely crisped and golden. Remove from oven and cool on a rack for a few minutes and enjoy! Serve with ketchup. Enjoy!

Notes

*Note: I actually don't usually oil my glass casserole dish and it bakes fine with very minimal "sticking" to the walls post baking due to the creaminess of the "cheese" sauce. So if you prefer to go "oil-free" here, you can skip the oiling. I recommend very lightly oiling or buttering the dish for a slightly richer flavor and an easier time cleaning your dish, but it's not essential in my experience.

**Refrigerate any leftovers and reheat again when ready to eat.