Scalloped potatoes is one of my all time favorite side dishes to make during the Holidays (or any occasion really). The potatoes are perfectly tender and creamy in every bite. Everyone, vegan & non vegan, will be sure to love this dish so much.
What kind of potatoes should I use?
Yukon Gold are the best potatoes in my opinion for this dish. They are naturally creamy and have that buttery taste without even adding any. Russet potatoes will also work, but won't be AS creamy as gold potatoes.
What can I substitute the cashews with?
If you're not a fan of cashews in your sauce, don't worry - you can easily sub it with some silken tofu instead.
What's the best way to cut the potatoes?
You can cut them carefully in 1/8 inch round slices. You can also use a mandoline slicer to make sure all the potatoes were cut in evenly round slices.
Can I make this ahead of time and reheat it later?
Yes you can :) If you feel like the potatoes went dry, then just add 1 tsp of almond milk on top and heat it up back in the oven at 350º for 10 minutes
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6-7 medium Yukon Gold potatoes - cut into thin round slices
For the sauce:
1.5 cups veggie broth
1.5 cups almond milk
1/2 cup nutritional yeast
3 garlic cloves
1 - 1.5 tsp salt
1 tsp black pepper
1 tsp paprika
Sautéed onions & minced garlic
Preheat oven at 400º
Cut your potatoes into thin round slices (about 1/8 inch) - I used a mandoline slicer for precision.
In a high speed blender, like a Vitamix, add in all the sauce ingredients and blend until smooth. It will be a runny consistency and that’s okay, that’s what we want.
In a deep baking dish, add a thin layer of half of the potatoes, then add a layer of any add-ins you’d like (I just sautéed onions and garlic and added those), add half of the sauce.
Add the rest of the potatoes on top, then the rest of the sauce. You can also add some homemade parmesan cheese on top for an extra crusty top.
Bake in the oven for 60-65 minutes or until the potatoes are tender.