Ingredients and Substitutions for Perfect Scalloped Potatoes

• Potatoes: The type of potato you choose significantly impacts the final texture. For the creamiest scalloped potatoes, opt for starchy varieties like Yukon Gold, King Edward, or Russet potatoes. If you prefer a dish where the potato slices hold their shape a bit more, creating a lovely layered look, Red Bliss potatoes are an excellent choice. No matter the variety, ensure they are fresh and firm.
• Plant Milk: This recipe is incredibly versatile when it comes to plant-based milk. Almost any variety will work beautifully, so feel free to choose one that aligns with your dietary preferences. Soy, oat, and cashew milk are all fantastic options as they tend to have a relatively neutral flavor that won’t overpower the delicate notes of the sauce. Avoid overly sweetened or flavored milks.
• Miso Paste: This is our secret weapon for an incredible umami boost! Miso paste, a fermented soybean paste, adds a depth of savory flavor that mimics the richness often associated with dairy and even ham in traditional scalloped potatoes. It’s a game-changer for vegan recipes. A light (shiro) or mellow white miso works best here.
• Nutritional Yeast: Affectionately known as “nooch,” nutritional yeast provides a subtle, cheesy, and nutty flavor that perfectly complements the savory sauce. It’s an optional ingredient, but highly recommended for that classic scalloped potato “vibe.” If you’re not a fan, you can simply omit it without compromising the core flavor.
• Spices: A simple yet effective blend of a touch of salt, freshly ground black pepper, and paprika is all you need. The paprika not only adds a hint of warmth but also contributes a beautiful golden hue to the dish.
• Fresh Herbs: I personally love the earthy aroma and flavor of fresh thyme, which is surprisingly easy to grow year-round in a sunny window. Excellent substitutions include fresh parsley, basil, or oregano. If fresh herbs aren’t available, don’t worry! A tablespoon of dried Italian seasoning will provide a wonderful aromatic profile.
• Veggie Broth: For the best flavor, I highly recommend using my easy homemade veggie broth recipe. You can prepare it in advance and store it in 1-cup increments in the freezer for convenience. If buying store-bought broth, be sure to read the label carefully. Many commercial broths are high in sodium, so adjust or omit the added salt in this recipe accordingly to prevent your dish from becoming too salty.

You’ll begin by creating a flavorful roux, which forms the base of our creamy sauce. Heat the olive oil in a sturdy cast iron skillet over medium-low heat. Once warm, sprinkle on the cassava flour. Immediately begin whisking continuously until a thick, smooth paste forms. This process lightly toasts the flour, developing a deeper flavor and ensuring a lump-free sauce.

Next, add about 2 tablespoons of veggie broth to the roux and continue to whisk vigorously. The mixture will thicken quickly. Then, add the finely grated garlic and stir constantly for about 30 seconds until its aromatic fragrance is released. Be careful not to burn the garlic.

Now, gradually build your creamy sauce. Continue adding the remaining broth and plant milk, about ¼ cup at a time, whisking thoroughly after each addition. You’ll notice the white sauce alternating between getting thicker and then thinner as you incorporate more liquid. This is perfectly normal. Once all the liquid is incorporated, stir in the prepared miso paste mixture, along with the paprika, salt, and pepper.

Whisk everything until it’s seamlessly incorporated and the sauce is wonderfully thick and creamy. It should still have a somewhat drippy consistency, which is absolutely perfect for coating and cooking the potato slices to tender perfection. Pour this exquisite sauce into a separate bowl or a large measuring cup and set aside. You should have approximately 2 ¾ cups of this luscious, savory white sauce.

Thoroughly wash and scrub your potatoes, removing any dirt or debris. There’s no need to peel them; the skins add a rustic charm and extra nutrients. The easiest way to achieve uniform ⅛-inch thickness is to use a mandolin slicer or a food processor with a slicing attachment. Of course, you can also meticulously cut them by hand, though it will take a bit more time. It might look like a mountain of potatoes once sliced, but trust the process – they will all fit beautifully into your skillet or baking dish.

Once sliced, arrange your potatoes. This “shingling” technique is crucial for achieving that perfect, even bake. Think of it like laying shingles on a roof! A slight overlapping, cross-hatch pattern works best, allowing the sauce to seep between every slice. This ensures each potato piece cooks to tender perfection on the inside while the top layer develops a delightful crispness.

Use the same cast iron skillet you used to prepare the sauce – fewer dishes, more flavor! Begin the bottom layer by placing individual potato slices against the sides of the skillet, slightly overlapping them. Once you complete that first outer circle, start on the next layer, continuing to overlap in all directions as you work your way towards the center of the pan. This creates a beautiful and functional pattern.

Once you reach the center with your first layer of potatoes, it’s time to season! Sprinkle a generous pinch of the remaining salt, pepper, paprika, and a handful of fresh herbs (like thyme) onto the potatoes. These seasonings will infuse flavor throughout the layers as the dish bakes, ensuring every bite is delicious.

To complete the first layer, carefully pour about ¾ cup of your creamy, savory white sauce evenly over the arranged potatoes. This sauce will begin to seep down, coating the slices below. Finish this layer with a light sprinkle of nutritional yeast for an added hint of cheesy flavor. And there you have it – layer one is complete, a foundation for the deliciousness to come!

Now, repeat the layering process! Start a new layer of the overlapping spiral potato pattern, once again placing potatoes on the outside edge first and gradually working your way towards the center with circular layers. Continue to layer with potatoes, remaining spices, more sauce, and nutritional yeast until all your ingredients have been used up. The final layer should have a generous amount of sauce.

The very top layer of your scalloped potatoes should be coated with the remaining sauce and a final sprinkle of nutritional yeast. Cover the skillet tightly with foil and bake in your preheated 350-degree oven for 45 minutes. When you peek, the sauce should be bubbling vigorously, and the potatoes beneath should be well on their way to tenderness.

Now for the grand finale: remove the foil and increase the oven temperature to 450 degrees. Place the uncovered skillet back into the oven for a final 15 minutes. During this time, the top layer will transform, becoming beautifully golden brown with enticing crisp spots. To ensure the potatoes are fully tender, pierce them with a fork. If there’s any resistance, simply return the dish to the oven for another 5 minutes, checking again until they are perfectly cooked through.

Debra’s Pro Tips for Dairy-Free Scalloped Potatoes

• Patience with the Sauce: The creamy white sauce is the heart of this dish. It will typically take between 5-10 minutes to reach the perfect consistency. Maintain the heat on medium-low and exercise patience as it thickens. The key is to add your liquid slowly, alternating between broth and milk, whisking thoroughly after each small addition to ensure a smooth, lump-free sauce. Don’t rush this step!
• Dilute Miso Paste: My “secret” ingredient, miso paste, adds an incredible depth of savory, umami flavor that replaces the richness of dairy or even ham in traditional recipes. However, it’s crucial to dilute the miso paste in a couple of tablespoons of plant milk or broth *before* adding it to the main sauce. This ensures it dissolves completely and incorporates evenly, rather than clumping.
• Baking Dish Alternative: While a cast iron skillet provides excellent heat retention and a rustic presentation, you can absolutely use a standard 9×13 inch baking dish. When layering, instead of spirals, simply arrange the potato slices in neat rows across the dish, then create a second layer in the opposite direction. You’ll achieve the same delicious results!
• Versatile Serving: These dairy-free scalloped potatoes are incredibly versatile. They make an unforgettable side dish for Thanksgiving or any holiday celebration. They’re also a fabulous addition to a special brunch menu. What’s more, they are excellent for meal prep; in fact, many people find they taste even better when reheated the next day, as the flavors have more time to meld.
• Achieving Crispy Edges: To get those truly golden, crispy edges, ensure your cast iron skillet (or baking dish) is properly oiled. The initial covered bake softens the potatoes, while the final uncovered bake at a higher temperature creates that irresistible crust. Don’t skip the higher heat for the last 15 minutes!

Serve, Store, Reheat

• Serve: These vegan scalloped potatoes are a magnificent accompaniment to a variety of main dishes. Pair them with BBQ tofu and veggies, a hearty vegan meatloaf, savory miso mushrooms, or tofu satay. For a complete and balanced meal, add a fresh, vibrant simple arugula salad to cut through the richness.
• Store: To keep any leftovers fresh and delicious, allow the scalloped potatoes to cool completely to room temperature. Then, cover them tightly with plastic wrap or transfer them to an airtight container. Store in the refrigerator for up to 5 days.
• Reheat: For best results, reheat in a preheated 325-degree Fahrenheit (160 degrees Celsius) oven for about 30 minutes, or until thoroughly heated through and bubbling. If you’ve brought the dish to room temperature before reheating, it will likely be ready in approximately 20 minutes. Avoid microwaving if you want to maintain some crispness on the top.
• Freezing: These dairy-free scalloped potatoes freeze beautifully, making them an excellent option for future meals or holiday planning. If you plan on freezing, bake them in a freezer-safe 9×13 inch or square baking pan (either 8 or 9 inch). Allow the entire dish to cool completely, then cover tightly with multiple layers of foil and a layer of plastic wrap to prevent freezer burn. They will last up to 3 months in the freezer. To reheat, thaw the dish overnight in the refrigerator, then bake as suggested above until heated through and the top is re-crisped.

Dairy-free Scalloped Potatoes (gluten-free)

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