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92% would make again

“Cheesy” Scalloped Potatoes

Tasty Team

1 hr 20 min

1 hr 20 min

Ingredients

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

  • Calories 292
  • Fat 15g
  • Carbs 32g
  • Fiber 2g
  • Sugar 4g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  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.
  4. 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.
  5. 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.
  6. 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.
  7. Garnish with parsley and serve warm.
  8. Enjoy!

Ingredients

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

  • Calories 292
  • Fat 15g
  • Carbs 32g
  • Fiber 2g
  • Sugar 4g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  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.
  4. 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.
  5. 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.
  6. 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.
  7. Garnish with parsley and serve warm.
  8. Enjoy!

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