Glass dish right out of the oven with potatoe slices in a creamy sauce sprinkled with chives

Vegan Scalloped Potatoes

Tender potatoes and soft onion slices in a creamy, garlicky white sauce sprinkled with spring onion or chives. This Vegan Scalloped Potatoes recipe is a dairy-free, nut-free, and gluten-free comfort food at its best. 
Course Side Dish
Cuisine Dairy-free, Gluten-free, Nut-free, Vegan
Keyword Gluten-free Scalloped Potatoes, Vegan Potato Casserole, Vegan Scalloped Potatoes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 people
Calories 326kcal
Author My Pure Plants



  • Prepare the potatoes. Wash them, peel them and slice them for about 1/8 inch (3 mm) thick rounds.
  • Prepare the onion. Peel and slice the onion, chop the garlic and on a bit of olive oil cook them until tender. 
  • Prepare the sauce. Add the vegan sour cream and the seasoning: sweet paprika powder, nutritional yeast, salt, and pepper to a bowl. Pour the dairy-free milk in smaller batches and mix thoroughly until you get a smooth, watery sauce. (or alternatively, you can use our cashew alfredo sauce recipe)
  • Let’s assemble our potato casserole. I love to use 11 x 11 inch (or 30 x 30 cm) glass oven-safe dishes, so I can check the progress of the baking easily. The first layer is the potato slices, the second layer is the cooked onion and garlic. It will probably take 5 layers.
  • Pour the white sauce and optionally sprinkle it with breadcrumbs, spring onion, chives, grated cheese – whatever you fancy.
  • Bake in a pre-heated oven on 390 Fahrenheit (200 degrees Celcius) for 60 minutes. If the potatoes are tender, your casserole is ready!



Serving: 1g | Calories: 326kcal | Carbohydrates: 44g | Protein: 8.5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 2.5mg | Sodium: 104mg | Potassium: 780mg | Fiber: 4g | Sugar: 9g | Vitamin A: 750IU | Vitamin C: 15.7mg | Calcium: 230mg | Iron: 0.7mg