Thin and tender potatoes in a rich creamy, garlicky, sour cream-based white sauce is what you will get if you try this Vegan Scalloped Potatoes recipe. No cashews and no flour is needed to make this dairy-free, nut-free, and gluten-free comfort food.
The first step is to prepare the potatoes. Wash them, peel them and slice them. The best way to do that is by using a mandolin slicer.
Prepare the vegan cream sauce
We used our favorite cast-iron skillet but you can use other pans as well. Heat it over low-medium heat.
Add olive oil, chopped onion. Stir and sauté for 2-3 minutes. Add chopped garlic. Stir and cook for another minute or so.
Take it off the stove for a bit and add smoked sweet paprika powder and corn starch. Mix it well.
In a separate bowl, mix vegan sour cream with dairy-free milk. Both needs to be on room temperature.
Add ½ cup from the milk-sour cream mix and whisk it well. You need to go in small batches to make sure you get a smooth sauce. Go until you run out of liquid to add. Whisk continuously.
When the milk-sour cream mix is well incorporated, add the vegetable broth. Stir thoroughly.
Finally, add garlic powder, onion powder, nutritional yeast, salt, and black pepper. Mix well.
Bring it to boil and wait until the sauce thickens.
A black cast iron skillet from above full of light brown orange creamy sauce
Assemble and bake
Pre-heat the oven on 395 Fahrenheit (200 degrees Celsius)
Spread a bit of vegan butter, coconut oil or other oil at the bottom.
Add the first 2 layers of thin potato slices.
Add a bit from the vegan cheezy cream sauce.
Repeat until you ran out of potatoes and sauce. Make sure you have enough sauce left to cover all potatoes on the top.
Bake the potatoes covered with a tin foil for 40 minutes.
Take the tin foil off and bake it for another 20 minutes.
After that you can sprinkle it with breadcrumbs and grated cheese and bake under the broiler for 10 minutes.
Top tips to make it perfectly
If you use new potatoes, you don’t need to peel them as their skin is very thin, edible and nutritious.
The thinner you slice the potatoes, the shorter will be the cooking time. That is why we absolutely recommend you to get a mandolin slicer*. As slices will have an exactly same width, they will be cooked and tender at the same time.
We recommend using a tin foil to cover the scalloped potatoes. It keeps the heat in, so the potato slices in the middle will be cooked as well. It will also make sure that the top of the sauce will not burn or getting too dark.
Cook it on low heat -> Never ever on high heat especially after you added the cornstarch. You can start on medium, but take it off the heat when adding cornstarch. Continue thereafter on low.
Add liquid in batches -> It is the safest way especially if it is your first time making this sauce. I usually go with ½ cup at a time.
Use a whisk -> I always use a whisk, as I found it to be a fool-proof way to make any sauce lump-free. If you use a spatula or a wooden spoon, definitely take the pan off the heat (even off low heat) and stir thoroughly until you get the sauce smooth again.
Add seasoning at the end ->You don’t know how much of the liquid evaporates during cooking. I only add seasoning after I am happy with the thickness of the sauce.