If you’re looking for the ultimate cozy side dish, this Vegan Potato Bake deserves a spot on your dinner table! Thinly sliced potatoes are layered in a rich, creamy dairy-free garlic sauce, then baked until tender, bubbly, and beautifully golden on top.
It’s completely plant-based, made with simple ingredients, and tastes so comforting that even non-vegans will ask for seconds. Serve it with roasted vegetables, a fresh salad, or your favorite plant-based main course.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 55–65 minutes
- Total Time: 1 hour 25 minutes
- Servings: 6
- Course: Side Dish
- Cuisine: American-inspired
- Diet: Vegan, dairy-free
Ingredients
For the potatoes:
- 2½ pounds Yukon Gold potatoes, peeled or unpeeled and thinly sliced
- 1 small yellow onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
For the creamy vegan sauce:
- 2 tablespoons olive oil or vegan butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups unsweetened, unflavored plant milk (oat or soy works well)
- ½ cup canned coconut milk or unsweetened vegan cooking cream
- 3 tablespoons nutritional yeast
- 1 teaspoon Dijon mustard
- ½ teaspoon onion powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- A pinch of nutmeg (optional)
For the topping:
- ½ cup shredded vegan cheese (optional)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon olive oil
Instructions
Baked Scalloped Potatoes in Creamy Lemon Dill Sauce (Vegan Recipe)
Step 1: Prepare the Potatoes
Preheat your oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish with olive oil or vegan butter.
Wash and thinly slice the potatoes, about ⅛ inch thick. Try to keep the slices even so they cook at the same rate.
Slice the onion thinly and set both aside.
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Step 2: Make the Creamy Vegan Sauce
Heat olive oil or vegan butter in a medium saucepan over medium heat.
Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the flour and cook for 1 minute, stirring constantly.
Gradually whisk in the plant milk, followed by the coconut milk or vegan cooking cream. Add nutritional yeast, Dijon mustard, onion powder, salt, pepper, and nutmeg.
Cook for 3–5 minutes, whisking regularly, until the sauce thickens slightly. It should be creamy but still pourable.
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Step 3: Layer the Potatoes
Arrange half of the sliced potatoes in the prepared baking dish, slightly overlapping each slice.
Scatter half of the sliced onions over the potatoes. Pour about half of the creamy sauce evenly across the layer.
Repeat with the remaining potatoes and onions, then pour the rest of the sauce over everything.
Gently press the potatoes down so the sauce reaches between the layers.
Step 4: Cover and Bake
Cover the baking dish tightly with aluminum foil.
Bake for 40 minutes, or until the potatoes are beginning to soften. Keep the dish covered so the potatoes cook evenly in the creamy sauce.
Step 5: Add the Golden Topping
Vegan Scalloped Potatoes Recipe
Remove the foil and sprinkle the vegan cheese over the top, if using. Drizzle with a little olive oil.
Return the dish to the oven, uncovered, for another 15–25 minutes, until the potatoes are completely tender and the top is golden and bubbling.
Check the center with a knife. It should slide through the potato layers easily.
Step 6: Rest and Serve
Remove the potato bake from the oven and let it rest for 10–15 minutes before serving. This helps the creamy sauce settle between the layers.
Garnish with fresh parsley and a little black pepper. Serve warm and enjoy!
Vegan Scalloped Potatoes Recipe
Tips for the Creamiest Vegan Potato Bake
- Slice evenly: Thin, uniform potato slices cook more consistently.
- Choose the right potatoes: Yukon Gold potatoes create a naturally buttery, creamy texture.
- Use unsweetened plant milk: Avoid vanilla-flavored or sweetened varieties.
- Don’t make the sauce too thick: It should be pourable because the potatoes absorb some liquid as they bake.
- Cover first: Baking covered helps the potatoes become tender before the top browns.
- Let it rest: Give the casserole time to settle before cutting and serving.
Easy Variations
- Vegan cheesy potato bake: Add extra nutritional yeast and shredded vegan cheddar.
- Garlic herb version: Add fresh rosemary, thyme, and extra garlic.
- Spinach potato bake: Add a layer of cooked, well-drained spinach.
- Mushroom version: Add sautéed mushrooms between the potato layers.
- Spicy potato bake: Add a pinch of smoked paprika or red pepper flakes.
What to Serve with Vegan Potato Bake
This creamy potato casserole pairs beautifully with:
- Roasted broccoli or Brussels sprouts
- Vegan lentil loaf
- Grilled tofu or tempeh
- Fresh Mediterranean salad
- Roasted carrots and green beans
- Vegan mushroom gravy
Storage and Reheating
Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.
Freezer: Freeze in airtight, freezer-safe portions for up to 2 months. The sauce may change texture slightly after thawing.
Reheating: Warm individual portions in the microwave or reheat the casserole, covered, in a 350°F (175°C) oven until heated through. Leftovers should reach 165°F (74°C).
Make ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Let the cold dish sit out briefly while the oven preheats, and allow extra baking time as needed. Do not leave it at room temperature for more than 2 hours.
Frequently Asked Questions
1. Can I make this vegan potato bake without coconut milk?
Yes! Replace the coconut milk with an equal amount of unsweetened oat milk, soy milk, or vegan cooking cream.
2. Which potatoes work best?
Yukon Gold potatoes are an excellent choice because they have a buttery texture. Russet potatoes also work but may become softer and more crumbly.
3. Can I prepare this recipe ahead of time?
Yes. Assemble the casserole and refrigerate it covered for up to 24 hours before baking.
4. How do I know when the potatoes are done?
Insert a knife into the center. If it slides through the layers without resistance, the potatoes are tender and ready.
5. Is vegan potato bake gluten-free?
The recipe as written contains all-purpose flour. For a gluten-free version, use a gluten-free all-purpose flour blend and check that all other ingredients are certified gluten-free.
Printable Recipe Card
Vegan Scalloped Potatoes Recipe
Vegan Potato Bake
Creamy, garlicky layers of tender potatoes baked until golden and bubbling. A comforting dairy-free side dish.
PREP TIME
20 minutes
COOK TIME
55–65 minutes
TOTAL TIME
1 hour 25 minutes
SERVINGS
6
Ingredients
- 2½ pounds Yukon Gold potatoes, thinly sliced
- 1 small yellow onion, sliced
- 2 tablespoons olive oil or vegan butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups unsweetened plant milk
- ½ cup canned coconut milk or vegan cooking cream
- 3 tablespoons nutritional yeast
- 1 teaspoon Dijon mustard
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ cup shredded vegan cheese (optional)
- 2 tablespoons fresh parsley, divided
- Pinch of nutmeg (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-by-13-inch baking dish.
- Slice potatoes evenly and thinly.
- Heat oil or vegan butter in a saucepan. Add garlic and cook for 30 seconds.
- Whisk in flour and cook for 1 minute. Gradually add plant milk and coconut milk.
- Add nutritional yeast, Dijon mustard, onion powder, salt, pepper, and nutmeg. Whisk until slightly thickened.
- Layer half the potatoes and onions in the baking dish. Add half the sauce. Repeat with the remaining ingredients.
- Cover with foil and bake for 40 minutes.
- Remove foil, add vegan cheese if desired, and bake uncovered for 15–25 minutes until tender and golden.
- Rest for 10–15 minutes, garnish with parsley, and serve.
