Happy Meatless Monday everyone!
There is nothing that screams comfort like a house filled with the smell of scalloped potatoes. This vegan recipe is just as satisfying and comforting as its non-vegan sisters and brothers. Make this for the picky eater in your life and you will have a new recipe to throw in your rotation.
Quickly, go make this!
Cheesy Vegan Scalloped Potatoes
Serves 6 – 8
Gluten free
Nut free
What You Need
1 recipe of cheese sauce (see below; or purchase shredded vegan cheese from store)
4 cups thinly sliced potatoes, 1/4 inch thick (4 potatoes / 625g)
3 tablespoons vegan butter (50g)
1 onion diced (1 cup/ 120g)
4 cloves garlic, minced
1/3 cup parsley (8g)
1 tablespoons rice flour (30g)
1 teaspoon salt (6g)
1/2 cup unsweetened soy milk creamer (120ml)
1/2 bunch chard, sliced
How To Do It
- Preheat oven to 350F degrees.
- Slice potatoes and set aside.
- Heat Earth Balance in a skillet and add the onions, garlic and parsley.
- Saute for 5 minutes on medium heat.
- After 5 minutes, add the cream and stir to combine.
- Add the flour and salt and stir for 30 seconds.
- Slowly pour in the creamer and stir until mixture thickens, 1-2 minutes.
- Turn off heat and set aside.
- Place 1/4 cup of cheese sauce on the bottom of a 8×11 baking pan. Get weight
- Place a third of the potatoes over the sauce.
- Place half of the chard over the potatoes.
- Place a third of cheese sauce over the chard.
- Repeat (another third of potatoes, the rest of the chard, another third of the cheese sauce)
- Add the last layer of potatoes and then pour over the remaining cheese sauce.
- With a spoon,evenly distribute the onion/garlic mixture on top of the cheese sauce.
- Place in the oven and baked uncovered for 1 hour.
Cheese Sauce
Gluten free
Nut free
Soy free if using soy free Earth Balance
What You Need
1 russet potato, peeled and cut into bite-sized pieces (1 1/2 cups / 240g)
1 cup carrot, cut into 1/2 inch rounds (130g)
1/4 yellow onion, diced (1/2 cup / 65g)
2 cups water (475 ml)
1/2 cup Earth Balance buttery spread (70g)
1/2 cup nutritional yeast (40g)
1/2 teaspoon turmeric
1 teaspoon salt (6g)
3 tablespoons coconut milk (45 ml)
3 turns fresh black pepper
OR – you could purchase from your local health food store a vegan shredded cheese, cheddar flavor
How To Do It
- Place potato, carrot and onion in a pan, cover with 2 cups of water and simmer for 20 minutes with the lid on.
- After 20 minutes, turn off heat and add Earth Balance, nutritional yeast, turmeric and salt. Stir to combine until melted.
- Pour mixture into a blender and blend until creamy, about one minute on medium. You may need to scrape the sides down from the blender a couple of times for everything to get incorporated.
- Add coconut milk to the blender and continue to blend until mixture is creamy throughout.
- Add black pepper at the end and stir to combine.
Molly Patrick has worked in the vegan food realm since 2003.
She has done everything from opened vegan restaurants from the ground up to writing vegan cookbooks.
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Chia (328 comments)
This looks great, thanks for sharing. I’ll try it with a store bought vegan cheese, though, to make it easier on myself.
Chipkale (1 comments)
I am trying to understand the “cream” and “creamer” parts of this recipe… is the 1/2 cup of soy milk creamer wet, or dry (powder)? And after you added the cream and flour and salt, you then slowly poured in the “creamer”. Can you explain more about this please?
Cruciferous1 (1 comments)
The soy milk creamer should be wet as it also gives a ml (milliliter) measurement. If it were dry creamer there would be a g (gram) measurement. I think that where it states: “Slowly pour in the creamer and stir until mixture thickens, 1-2 minutes,” that they meant slowly pour in the “cheese sauce,” with the goal of making one sauce to cover the chard and potatoes with.