Easy Vegan Scalloped Potatoes

by | January 14, 2020

This creamy and savory dish quickly moves up the ranks as a family-favorite! Also, with a 15-minute prep time, you get to look like a super parent without slaving over the stove.

If you’re looking for that next gold star from the family, this vegan take on traditional scalloped potatoes from Marley of Namely Marley is a must!

Oh — and did we mention this recipe keeps well? If you’re lucky enough to have leftovers, you’ve got a great week ahead (but we can’t make any promises).

dairy-free vegan scalloped potatoes

Easy Vegan Scalloped Potatoes


  • 3 tablespoons vegan butter
  • 6 tablespoons whole wheat pastry flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups plant-based milk (plain, unsweetened, not vanilla flavored)
  • 3/4 cup vegan cheddar shreds, separated
  • 2 pounds red potatoes, thinly sliced
  • 1/3 medium yellow onion, peeled and thinly sliced


  1. Preheat oven to 350F. Spray a 9X9 inch baking pan with vegetable cooking spray or a thin coating of olive oil.
  2. Heat the vegan butter over medium heat in a small saucepan until melted, about 30 seconds. Add the flour, 1 tablespoon at a time, stirring in between. The goal is to create a thick sauce. Add salt and pepper. Stir to combine.
  3. Add the plant-based milk, a little at a time, stirring in between. This should create a gravy-like sauce. If your sauce has lumps, simply transfer to a food processor or blender and pulse until smooth.
  4. Remove from heat and add 1/2 cup vegan cheddar shreds. Stir until melted.
  5. Place 1/3 of the potato slices in the bottom of the prepared pan. Top with 1/3 of the sliced onions. Pour 1/3 of the cream sauce evenly over the top of the potatoes and onions. Repeat until all the potatoes, onions, and sauce is used. Top with remaining cheese.
  6. Cover with foil and bake in a heated oven for 50 minutes. Use tongs to remove foil and bake for 10 minutes, until the edges turn a golden brown.
  7. Remove from oven and allow to cool for 10 – 15 minutes before serving.
  8. To store, allow scalloped potatoes to come to room temperature, then cover and refrigerate. These will keep in the fridge for up to 5 days.


You can also use red potatoes, russet potatoes (white potatoes) or Yukon gold potatoes in this recipe. Each of these has good starch content to add to the creamy sauce. A mixture of the three will also work.

You can find this and other recipes from Marley on her blog, as well as through Facebook and Instagram.


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