Creamy Scalloped Potatoes (vegan | plant-based)

Scalloped potatoes (or potato gratin) is a staple holiday dish, and the perfect addition to any brunch spread. This plant-based version is creamy, rich and flavorful, without using any dairy. The velvet-y sauce is a simple oatmilk bechamel, and I add sliced fennel to the layering for even deeper flavor. This is a must try recipe that’s a total crowd-please.

Vegan Scalloped Potatoes
serves 6


1/3 cup olive oil
1 medium yellow onion, finely diced
sea salt, fine grain
3 cloves garlic, minced
3 tablespoons all purpose flour
2.5 cups oat milk
1 teaspoon dried thyme
1/2 teaspoon black pepper
2.5 lbs gold potatoes, thinly sliced*
1 large bulb fennel, thinly sliced*
2 tablespoons nutritional yeast

To Make

Preheat oven to 375 degrees (F).

In a medium-large pot, heat olive oil over medium-high heat. Add onion and 1/2 teaspoon salt. Saute for 8 minutes. Reduce heat to low. Add minced garlic and cook for another 5 minutes. Sprinkle in flour, stir in and cook for 3-5 minutes, stirring frequently.

Slowly add oat milk, in small batches. Stirring between batches to prevent clumping. Once all oat milk is incorporated, add thyme, pepper and 1 teaspoon salt. Bring to a gentle simmer and turn off heat.

In a casserole dish, add a thin layer of sauce and spread to coat. Add potatoes to remaining sauce and toss until all potatoes are coated. Add half of the potatoes in an even layer. Sprinkle with 1/2 teaspoon salt and 1 tablespoon nutritional yeast. Scatter all of the fennel over the potatoes. Top with remaining potatoes. Arrange the very top layer with sliced potatoes in overlapping rows for a prettier presentation. Season with 1/2 teaspoon salt and 1 tablespoon nutritional yeast.

Bake uncovered for 55 minutes. Increase heat to 425 and continue baking for another 10-15 minutes, or until browned and super bubbly.

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