Scalloped Potatoes

Thinly sliced potatoes baked to perfection in a savory, creamy sauce.
Yield 3-4 servings
Time at least an hour
  • mandoline or sharp knife
  • 9-inch square baking dish
  • fork
  • 1 pound of potatoes
  • ½ c red onion, diced
  • 2 T nutritional yeast
  • salt
  • pepper
  • 1¼ c non-dairy milk*
  • 1½ T olive oil
  • paprika
Directions Lightly oil the baking dish. Preheat oven to 375.

Slice the potatoes as thin as possible and divide in half. Lay one half slice by slice in the baking dish.

Sprinkle with half the onions, yeast, and a dash of salt and pepper.

Repeat with remaining ingredients.

Pour milk over the top and jiggle the dish to allow the milk to settle. If there’s not enough milk to cover the top layer of potatoes, add a bit more.*

Drizzle with olive oil and sprinkle with paprika.

Bake for 45-60 minutes, until the top is golden and you can easily pierce the potatoes with a fork.

Notes * I didn’t use enough milk, and as you can see in the photo the top layer was a bit dry.

It’s not traditional in scalloped potatoes, but if you happen to have some fresh rosemary available, I recommend adding it. Rosemary and potatoes are made for one another.

VeganAdapted from the recipe for “Simple scalloped potatoes” in Vegan Bites (read my review).

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Vegan scalloped potatoes