Name: Vegan Scalloped Potatoes
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 9 servings
Ingredients: 3 tablespoons vegan butter-style sticks, such as Earth Balance; 1 teaspoon minced garlic; 2 tablespoons all-purpose flour; 2-1/2 cups unsweetened refrigerated soy milk; 2 cups shredded dairy-free cheddar-flavored cheese, divided; 2 tablespoons nutritional yeast; 1/2 teaspoon salt; 1/2 teaspoon minced fresh thyme, optional; 1/4 teaspoon pepper; Dash ground nutmeg; 2 pounds potatoes, peeled and thinly sliced (about 4 cups)

Our vegan scalloped potatoes are cheesy, creamy and luxuriously decadent—so much so that no one will believe they're completely plant-based.

Ingredients

3 tablespoons vegan butter-style sticks, such as Earth Balance

1 teaspoon minced garlic

2 tablespoons all-purpose flour

2-1/2 cups unsweetened refrigerated soy milk

2 cups shredded dairy-free cheddar-flavored cheese, divided

2 tablespoons nutritional yeast

1/2 teaspoon salt

1/2 teaspoon minced fresh thyme, optional

1/4 teaspoon pepper

Dash ground nutmeg

2 pounds potatoes, peeled and thinly sliced (about 4 cups)

Instructions

1 Make the sauce

2 Preheat your oven to 350°F. In a small saucepan, melt the vegan butter over medium heat. Add the minced garlic and cook it for one minute. Stir in the all-purpose flour until it's smooth. Gradually pour in the soy milk while whisking continuously to ensure the mixture is lump-free. Bring the mixture to a boil, stirring constantly. Promptly remove the pan from the heat, and stir in 1-1/2 cups of the shredded cheddar-flavored cheese, nutritional yeast, salt, thyme (if desired), pepper and nutmeg until smooth. Let the sauce rest for three minutes or until it's thickened.

3 Assemble the potatoes

4 Coat a 9-inch square baking dish with cooking spray. Place half the potatoes in the dish, then layer them with half of the cheese sauce. Spread it evenly over the potatoes. Repeat the layers once more.

5 Bake the potatoes

6 Cover the potatoes and bake them for one hour. Uncover the potatoes and top them with the remaining 1/2 cup of cheddar-flavored cheese. Bake the dish until the potatoes are tender, 30 minutes longer. Let the vegan scalloped potatoes stand for 15 minutes before serving them. Editor’s Tip: Improve the presentation by sprinkling minced chives or flat-leaf parsley on top before serving.