Vegan Scalloped Potatoes

Michelle Davis

Thinly sliced potatoes are layered and slow-baked in a cashew-and-garlic sauce that replicates the creamy, savory quality of the classic French gratin. The cashew base thickens during baking and coats each layer, producing the same tender, saucy result as a cream-based version. It takes about 75 minutes in the oven and works as either a main or a side dish.

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Side Dish

Cuisine French

Servings servings

Calories 343 kcal

Equipment

Mandoline or sharp knife
High-speed blender
Large saucepan
9x13-inch baking dish
Aluminum foil

Ingredients

For the cashew béchamel

1 cup raw cashews soaked in hot water for 30 minutes, then drained
2 cups unsweetened almond milk or other neutral plant-based milk
3 tablespoons nutritional yeast adds cheesy flavor
2 tablespoons olive oil extra virgin preferred
3 cloves garlic minced
1 teaspoon sea salt
½ teaspoon ground black pepper freshly cracked

Main dish

2.5 pounds Yukon gold potatoes thinly sliced to about 1/8-inch using mandoline
1 medium yellow onion very thinly sliced
1 tablespoon fresh thyme leaves plus more for garnish

Instructions

Preheat oven to 375°F (190°C).
Prepare the cashew béchamel: In a high-speed blender, combine soaked cashews, almond milk, nutritional yeast, olive oil, garlic, salt, and black pepper. Blend on high for 1–2 minutes, until completely smooth and creamy. Set aside.
Layer the vegetables: Lightly oil a 9x13-inch baking dish. Arrange a third of the sliced potatoes at the bottom, slightly overlapping. Top with a layer of sliced onion, a sprinkle of thyme, and one-third of the béchamel. Repeat layers two more times.
Cover with foil and bake for 45 minutes. Then remove foil and bake another 15 minutes until bubbling and golden on top.
Let rest for 10–15 minutes to set. Garnish with more thyme before serving.

Notes

Cashew soak tip: In a hurry? Boil cashews for 10 minutes instead of soaking.
Flavor boosters: Add a pinch of nutmeg to the sauce for warmth, or smoked paprika on top for a subtle smoky finish.
Potato swap: Russet potatoes work if Yukon golds aren't available, but be sure to rinse off excess starch.

Nutrition

Calories: 343kcalCarbohydrates: 44gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 511mgPotassium: 1055mgFiber: 7gSugar: 4gVitamin A: 61IUVitamin C: 41mgCalcium: 143mgIron: 3mg

Keyword dairy-free gratin, plant-based casserole, vegan scalloped potatoes

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