Vegan Scalloped Potatoes
The most delicious vegan scalloped potatoes. These are the perfect side dish for any occasion- they're super easy to make and will totally wow your guests!
Prep Time15 minutes mins
Cook Time1 hour hr 55 minutes mins
Total Time2 hours hrs 10 minutes mins
Course: Savory, Side
Cuisine: American, Vegan
Diet: Vegan
Servings: 8
Calories: 428kcal
For the Potato and Onions:
- 3 pounds Potatoes (1400g) Peeled weight
- 1 Medium Onion White, Yellow or Brown, Thinly sliced
Add all the ingredients for the sauce to the blender jug and blend until very smooth. Set aside.
Peel the potatoes and slice them finely using either a mandolin slicer or by hand, aiming to slice them thinly and evenly.
Slice the onion finely.
Preheat the oven to 350°F (180°C).
Layer half the potatoes in a 9x13 oven safe dish* and then add all the onion in a layer on top of the potatoes.
Pour over half of the sauce (~500ml). Then layer the rest of the potatoes over the top. Pour over the remaining sauce.
Cover with foil and place into the oven to bake for 75 minutes.
After 75 minutes remove the foil and return to the oven to bake for a further 40 minutes.
Allow to cool for 10 minutes, sprinkle with chopped chives and serve.
- Spray your baking dish with non-stick spray if you think there is any chance of it sticking. The dish I use never sticks so I didn't use it, but you may need to.
- Leftovers keep very well covered in the fridge for 3-4 days.
- This recipe was first published in December 2018. It has been updated with extra tips but the recipe itself is unchanged.
Serving: 1Serve | Calories: 428kcal | Carbohydrates: 41.3g | Protein: 9.6g | Fat: 25.9g | Saturated Fat: 15.6g | Sodium: 378mg | Fiber: 4g | Sugar: 4.8g