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.
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!