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93% would make again

“Cheesy” Scalloped Potatoes

Tasty Team

1 hr 20 min


1 hr 20 min


for 6 servings

  • 4 medium yukon gold potatoes, peeled
  • 2 tablespoons vegan butter
  • 2 garlics, minced
  • 2 tablespoons all-purpose flour
  • 2 cups non-dairy milk (480 mL)
  • 1 ½ cups low sodium vegetable broth (360 mL)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup nutritional yeast (20 g)
  • ½ medium yellow onion, sliced into rings
  • fresh parsley, chopped, to garnish

Nutrition Info

Powered by
    Calories 127
    Fat 5g
    Carbs 17g
    Fiber 1g
    Sugar 1g
    Protein 3g

Estimated values based on one serving size.



  1. Preheat the oven to 400°F (200°C).
  2. Thinly slice the potatoes into rounds about ⅛-inch (3 mm) thick. Submerge in a large bowl of water to keep from browning and set aside.
  3. In a medium pot over low heat, melt the butter. Once the butter begins to foam, add the garlic and cook for 2-3 minutes, until fragrant. Add the flour and stir until flour and butter resemble the consistency of wet sand, creating a roux.

  5. While stirring continuously, add the non-dairy milk, vegetable broth, salt, and pepper and bring to a boil. Stir in the nutritional yeast and continue to cook for 2-3 minutes, or until the sauce thickens. Remove from the heat.
  6. In a medium baking dish, add 2 layers of the sliced potatoes, followed by a layer of the sliced onions. Pour on half of the cheese sauce and spread with a spatula to coat all of the potatoes and onions. Add another 2 layers of potatoes and pour on the remaining cheese sauce.
  7. Cover with a lid or foil and bake for 1 hour. Then, uncover and bake for 10-15 minutes more, until the top is golden and bubbling and the potatoes are tender.

  9. Garnish with parsley and serve warm.
  10. Enjoy!

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