I love this vegan scalloped potatoes recipe! My favorite thing about it is . . . well, the taste. But my second favorite thing about it is that it’s a base recipe.
The base recipe is delicious, don’t get me wrong. But every time you make it, you can try something new. You make a basic roux for the sauce. I know in the future, I’ll be adding onions or garlic, nutritional yeast or vegan cheese, and whatever else to that roux. The thyme that is sprinkled on the top of it is a “no skip.” You’ll love the flavor it adds to the potatoes. The recipe does serve eight, but if you have hearty eaters in your family, you might want to make two dishes of this for a holiday. People will want seconds.
When slicing my potatoes, I tried to stick with a 1/4-inch thickness. However you slice yours, just try for consistent thickness, so the potatoes will bake evenly. As you slice the potatoes, drop them into a large bowl of water, to keep them white and stop them from turning brown while you slice the rest. Just pat them dry a little before layering them into the casserole dish.
Be sure to use plant-based milk (I used almond milk) that contains no vanilla. Just because it says “unsweetened,” don’t be fooled. I used two different brands of almond milk and checked the ingredients list on both for vanilla. Neither listed it, but my scalloped potatoes smelled like a cake while baking! I was dreading tasting them, but in the end there was no vanilla flavor. So, please, be careful about the vanilla content in your milks.
I think this is another recipe I will make every holiday now. It’s a good solid, basic potato recipe that is also very tasty and everyone will love it, even non-vegans. And it’s a classic comfort food.
You can easily make these the day before serving. Just pop them into the fridge. Reheat them at 350 F before serving. A few minutes before taking them out, pop the broiler on to get them bubbly hot.
All credit for this recipe goes to Vegan in the Freezer. I lowered the amounts of salt and pepper in the sauce, though. Lately, I like my guests to season their dishes with salt at the table. That way, I can keep the salt reduced on my own plate!