Comforting Cheesy Scalloped Potatoes. Layered with tender potatoes, creamy cheesy sauce, and baked to perfection. Such an easy and flavorful side dish to whip up for the holidays.
Scalloped Potatoes were one of my favorite side dishes growing up. We would not only eat these for the holidays but all year around. Now being vegan, I knew I wanted to bring back the tradition and make a dairy-free option for my family this holiday season.
MAKING YOUR CREAMY CHEESY SAUCE
- Cut a large white or yellow onion into small pieces. Adding the onion to your cheesy sauce really adds a ton of flavor.
- Heat a small pot on medium heat and combine the onion, 1 tablespoon of water, and cook for 3 minutes. Add your butter and cook for another 2-3 minutes or until the onion starts to get soft.
- Add the flour, I used all purpose flour but if you are gluten-free use gluten-free flour. Mix the flour with the onion until a thick sticky paste forms, see the middle photo above.
- Slowly add the veggie broth to the mixture and stir until a cheesy sauce texture is formed.
- Lastly, add your dairy-free milk and cheese to the sauce and stir constantly until the cheese melts and the sauce thickens. Once the sauce has thickened take the pot immediately off the heat.
- It is very important that you use unsweetened dairy-free milk. Using sweetened milk will make these cheesy scalloped potatoes taste sweet instead of savory.
WHAT TYPE OF DAIRY-FREE CHEESE TO USE?
Miyoko’s Cultured Vegan Shreds
365 Plant-Based Cheese Shreds
Using these types of cheese gives you that taste and texture that you envision when you think of cheesy potatoes. I personally love using these brands for the flavor. Also these cheeses that I recommend are not sponsored by any company. I am simply just sharing the brands that I like to use.
For this recipe I used russet potatoes with the skin on. I like cooking potatoes with their skins as much as possible since they pack a lot of vitamins. Just make sure to really scrub the outside to get off all that dirt.
Don’t have russet potatoes? I recommend using yukon gold potatoes or a mix of both yukon and russet potatoes.
It is important when you are cutting your potatoes to make sure that you slice them thinly, about 1/8 inch thick. If they are too thick you will have to cook your potatoes much longer than the recommended cook time. To speed up the cook time even more, I recommend boiling your sliced potatoes for about 5 minutes before adding them to your baking dish.
Want your Cheesy Scalloped Potatoes even cheesier? Sprinkle dairy-free cheese on top and pop it back in the oven on a broil for 3-4 minutes until the cheese has melted. For this batch I used what I had and mixed cheddar and mozzarella cheese together. Dairy-free cheese takes a little longer to melt than dairy cheese so I recommend just keeping an eye on it.
These Cheesy Scalloped Potatoes are:
Easy to make
Can be made gluten-free
Perfect as a side dish
If you make these Cheesy Scalloped Potatoes I would love it if you would snap a photo of your food and share it with me on Instagram or Facebook @itsallgoodvegan.com. I can’t wait to see how you like it!
Cheesy Scalloped Potatoes
Layered with tender potatoes, creamy cheesy sauce, and baked to perfection. Such an easy and flavorful side dish to whip up for the holidays.
- 1 Tbsp water
- 6 medium/large russet potatoes, sliced ⅛ inch thick
- 1 large white or yellow onion, chopped into small pieces
- ⅓ cup all-purpose flour, substitute with GF flour
- ⅓ cup dairy-free butter
- ½ cup vegetable broth
- 1 ½ cup unsweetened dairy-free milk
- 2 cups dairy-free GF cheddar cheese shreds, substituted with a blend of mozzarella and cheddar
- 2 tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- 2 tsp Italian seasoning
- Fill a large pot with the sliced potatoes and cover with water. Bring the water to a boil and cook the potatoes for 7 minutes. Drain the water and set potatoes aside.
- Preheat the oven to 400 degrees Fahrenheit (204 C).
- Heat a small pot on medium heat and add the chopped onion, water, ½ tsp of salt and cook for 3 minutes. Combine your butter and cook for another 2-3 minutes or until the onion starts to get soft.
- Add the flour and mix. Then slowly pour the veggie broth and stir until a cheesy sauce is formed.
- Lastly, add the unsweetened milk, cheese, ½ tsp salt, pepper, and garlic powder to the sauce and stir constantly until the cheese melts and the sauce thickens. Once the sauce has thickened take the pot immediately off the heat.
- Pour half of the cheese sauce evenly on the bottom of a 9 inch by 15 inch pan.
- Arrange your potatoes in your baking dish vertically, making 3 rows. You can also lay the potatoes down horizontally, layering the potatoes on top of one another. Pour the rest of the cheese sauce on top of the potatoes evenly and sprinkle Italian seasoning on top.
- Bake for 45-50 minutes or until the potatoes are cooked all the way through.
- Leftovers last up to 3 days covered in the refrigerator.
- I used a 9 inch(w) x 15 inch (d) baking dish for this recipe. If you do not have this size dish just use two smaller dishes instead.
- Want your Cheesy Scalloped Potatoes even cheesier? Sprinkle dairy-free cheese on top and pop it back in the oven on a broil for 3-4 minutes until the cheese has melted.
- Are you a fan of garlic? Use fresh minced garlic instead of garlic powder.
What vegan cheese shreds did you use?
I used a combination of cheeses. Some of my go-tos is Violife or 365 brand.