Lightly crisped scalloped potatoes on the outside and a thick creamy garlic sauce coating throughout the inside!

When my husband and I were dating he lived in a tiny little trailer with pink curtains that came with the trailer, carpet in the bathroom, and a jar of peanut butter in the refrigerator. He was a hardworking bachelor working nights in a factory. The only time he was home was to sleep.

Every time I went to see him I moved things around or spruced something up. I started with moving the peanut butter to the cupboard – who keeps peanut butter in the refrigerator anyway?!

One day I decided I couldn’t take it anymore – the pink curtains had to go. So I waited until he was at work and took them down. That was the easy part!

I don’t know what I was thinking, but I ended up in bathroom ripping the carpet out. I blame HGTV. Every time I watch that channel I feel like I can flip every house on the block in a 1/2 hour and still have time left over to sip on some lemonade!

I remember sitting in the middle of a huge mess on his bathroom floor wondering what in the world I was going to do next… then he came home. He wasn’t entirely surprised that I jumped into such a huge project without considering everything that would be involved. He asked what my plan was. I didn’t have one yet, so I made one up that sounded pretty solid. He shook his head, chuckled, and helped me finish the project. If I was smart I would have stopped there. But I didn’t.

I decided his kitchen floor needed to be updated, too. I so that’s what I did. Then someone was demolishing their cabin and gave us the carpet from it. So we ripped out all of the carpet in his trailer and replaced it. This was all before Google and YouTube, too! Then he sold it for a profit and rented an apartment for a while. Then we got married and bought a house.

I have 14 years worth of stories I could share with you, each of them having something to do with my husband and I trying to figure out ‘adulting’ – home ownership, marriage, parenting, careers, cars, appliances, finances. Most of the time we call my Dad first! HA! My point is things worth doing and learning take time.

Such as making dinner – it takes time.

Things don’t always go as planned, sometimes you have to improvise, and sometimes you make mistakes. The key to success is planning ahead and thinking creatively. For example, I made these Vegan Scalloped Potatoes the night before we ate them. I made an easy dinner of baked potatoes so I could spend time working on these for the next night’s dinner, which will feed us for two nights. I planned ahead and in one night I prepared 3 dinners! And you can easily change what you serve with these to make it feel like a new meal.

What Goes with Vegan Scalloped Potatoes:

Vegetables
Vegan Hot Dogs or Hamburgers
Garlic Bread/Bread Sticks
Salad
Vegan Meatloaf

Ingredients for Vegan Scalloped Potatoes

Yukon Gold Potatoes
Vegan Butter
Garlic Cloves
Flour
Soy or Almond Milk
Canned Coconut Milk
Vegetable Broth
Nutritional Yeast
Salt

How to Make Vegan Scalloped Potatoes

Preheat oven to 400 degrees.
Peel 4 lbs of potatoes and slice. Set aside. (Potatoes usually come in a 5 lbs bag. Just take a few out of the bag and you should have about 4 lbs.)
Mince 2-3 garlic cloves and set aside.
Prepare 1/2 cup vegetable broth and set aside.
Melt 4 tbsp vegan butter in a large saucepan. Once the butter is melted, add minced garlic. Saute until fragrant, about 30 seconds.
Whisk in 4 tbsp flour until you have a smooth roux.
Then slowly whisk in 2 cups unsweetened soy/almond milk, 1/2 cup canned coconut milk, 1/2 cup vegetable broth, 2 tsp nutritional yeast, and 1/2 tbsp salt until smooth.
Let the sauce simmer over low/medium heat until it has reached a thick consistency.
Layer half of the sliced potatoes in a greased 9 x 13 baking dish and cover with half of the sauce. Repeat with remaining potatoes and sauce.
Cover pan with foil and bake for 30 minutes. Remove foil and continue baking for additional 30 minutes.
Allow the potatoes to rest for at least 10 minutes before serving.

Tips for Making Vegan Scalloped Potatoes

I used McKay’s vegetarian chicken seasoning to make the vegetarian broth. As an alternate, you can buy vegetable broth from the store. Keep in mind store bought broth usually contains more salt, so I would cut back on the amount of salt you add to the potatoes and use 1/4 tbsp instead.
I highly recommend using Yukon Gold potatoes instead of Russet. The taste and texture make for really great scalloped potatoes!
The nutritional yeast gives the potatoes a cheesy flavor so make sure you don’t skip that ingredient!
If you like more than a hint of garlic, then increase the amount of garlic you use to 3-4 cloves.
You want the coconut milk in a can from the shelf at the grocery store, not the container from the refrigerator section.
If you’d like, feel free to sprinkle parsley or chopped chives in the sauce and/or on top of the scalloped potatoes.

How to Store Vegan Scalloped Potatoes

Just keep the scalloped potatoes covered in the refrigerator and they’ll last up to 5 days. They won’t look as pretty after being refrigerated, so just stir them around after you heat them up to loosen up the sauce.

For More Vegan Dinner Recipes, Check Out:

For Vegan Desserts, Check Out:

Vegan Scalloped Potatoes

Name: Vegan Scalloped Potatoes
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 4 lbs Yukon Gold Potatoes (Peeled & Sliced); 4 tbsp Vegan Butter; 2-3 Garlic Cloves (Minced); 4 tbsp Flour; 2 cups Unsweetened Soy/Almond Milk; 1/2 cup Canned Coconut Milk; 1/2 cup Vegetable Broth; 2 tsp Nutritional Yeast; 1/2 tbsp Salt

Vegan Scalloped Potatoes, lightly crisped scalloped potatoes on the outside and a thick creamy garlic sauce coating throughout the inside!

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

4 lbs Yukon Gold Potatoes (Peeled & Sliced)
4 tbsp Vegan Butter
2-3 Garlic Cloves (Minced)
4 tbsp Flour
2 cups Unsweetened Soy/Almond Milk
1/2 cup Canned Coconut Milk
1/2 cup Vegetable Broth
2 tsp Nutritional Yeast
1/2 tbsp Salt

Instructions

Preheat oven to 400 degrees.
Peel potatoes and slice. Set aside. (Potatoes usually come in a 5 lbs bag. Just take a few out of the bag and you should have about 4 lbs.)
Mince garlic cloves and set aside.
Prepare 1/2 cup vegetable broth and set aside.
Melt butter in a large saucepan. Once the butter is melted, add minced garlic. Saute until fragrant, about 30 seconds.
Whisk in 4 tbsp flour until you have a smooth roux.
Then slowly whisk in unsweetened soy/almond milk, canned coconut milk, vegetable broth, nutritional yeast, and salt until smooth.
Let the sauce simmer over low/medium heat until it has reached a thick consistency.
Layer half of the sliced potatoes in a greased 9 x 13 baking dish and cover with half of the sauce. Repeat with remaining potatoes and sauce.
Cover pan with foil and bake for 30 minutes. Remove foil and continue baking for additional 30 minutes.
Allow the potatoes to rest for at least 10 minutes before serving.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 216Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 367mgCarbohydrates: 36gFiber: 4gSugar: 3gProtein: 5g