These easy vegan scalloped potatoes – also known as dauphinoise potatoes or gratin dauphinois – are delicious, creamy, and indulgent. Cheesy and gluten-free, they've become one of my favourite plant-based side dishes.
I wanted to make this recipe as simple as possible without compromising on flavour, and I think I've hit a winner. Simply throw all the 'cream' ingredients into a blender, pour this over the thin slices of layered potato, add in some fresh chives, and bake in the oven.
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What are dauphinoise / scalloped potatoes?
Dauphinoise potatoes are a classic French side dish from the Dauphiné region. In a traditional recipe, thinly sliced layers of raw potato are baked in milk or cream with ingredients such as garlic.
In many English-speaking countries, these are known as scalloped potatoes and are often topped with cheese.
Is this the same as potato gratin?
'Au gratin' is a cooking method whereby an ingredient – not just potato – is topped with a breadcrumb and/or cheese crust. It is usually cooked under an overhead grill to make the topping golden and crispy.
There are very subtle differences between dauphinoise, scalloped, and au gratin, and the terms are often used interchangeably.
So, how can we confuse this even further? Let's make it vegan.
How do you make scalloped potatoes vegan?
To veganise this classic dish, we need to recreate the creamy liquid in a way that's completely dairy-free. I use a blended mix that includes cashew nuts and plant-based milk (much like my recipes for vegan cheesy pasta sauce, vegan cauliflower cheese soup, and cashew cream).
The cream gets its depth of flavour from the dried herbs, garlic powder, and stock powder, while the nutritional yeast gives it all a nice cheesy note.
Which potatoes to use for dauphinoise?
You can make this dish with either waxy potatoes (such as Charlotte or Anya) or floury potatoes (such as Maris Piper or King Edward). Floury potatoes result in a softer final product, and it's what I've used here (they're also best for crispy roast potatoes).
Whatever you go for, just be sure to cut the potatoes into very thin slices so that they cook through. It's up to you whether you leave the skin on – I like to as it gives more texture and packs in more nutrients.
How to make easy vegan scalloped potatoes
Preheat the oven to 180°C (360°F). To a blender, add the cashews, plant-based milk, water, olive oil, nutritional yeast, stock powder, garlic powder, dried thyme, dried rosemary, salt, and pepper.
Blitz thoroughly until the mix is completely smooth. It might look quite thin at first, but it'll thicken in the oven as it bakes together with the starchy sliced potatoes.
In a greased oven dish, arrange approx. one third of the raw potato slices to create layers. Pour over approx. one third of the blended cream mix and sprinkle with approx. one third of the chives.
Repeat this process until you have used up all of the potato slices. If you have any potato ends or odd pieces, add all these in the first layer.
Press down on the potato slices using the back of a spoon – the creamy mix should come to just below the top layer of potato. If necessary, pour over a little more plant-based milk.
If using plant-based butter, dab small amounts of this all over the surface of the potatoes. Cover the dish with tin foil and bake in the oven for approx. 45 minutes.
After 45 minutes, remove the foil and continue to bake for another 15-20 minutes or until the potatoes are tender enough to easily pierce with a knife or fork. The cooking time may vary slightly depending on how thinly you sliced the potatoes.
To make the top extra golden and crispy, you can place the dish under the grill for an additional 5-10 minutes (although it should already be a nice golden-brown colour after baking with the foil off).
Once cooked, remove the dish from the oven and leave it to sit for 5 minutes before serving. This allows the creamy mix to thicken and set in the potato.
Variations/tips for vegan dauphinoise potatoes
- Slicing the potatoes: You want the potatoes to be quite thinly sliced – if you have a mandoline or slicer attachment on your food processor then by all means use this.
- Soak cashews: For extra creaminess, you can soak the cashews for five minutes in boiled water. This is useful if your blender isn’t very powerful, but not really necessary if you have a good blender.
- Add fresh veg: I've used garlic powder to keep things simple and cut down on washing up, but you could also fry a few cloves of garlic and sliced onions or leeks and layer these into the potatoes.
- Use fresh herbs: I've used dried herbs for speed and simplicity, but you could swap these for the fresh equivalent.
- Make it cheesier: Try adding a spoonful of vegan Dijon mustard and/or extra nutritional yeast to the blender. You could also top the bake off with some vegan cheese (such as this Four-Ingredient Vegan Parmesan).
- Plant-based milk: You could swap out some or all of the plant-based milk for water, but it won’t be quite as creamy or tasty.
- Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a vegan stock and a plant-based milk that are certified or labelled as such.
How to store vegan scalloped potatoes
Refrigerate: You can refrigerate these potatoes for up to four days. Reheat in the microwave or in an oven on low heat.
Freeze: Freeze these potatoes in sealed containers or resealable bags for up to six months. Defrost thoroughly before reheating in the microwave. You could also reheat from frozen in the oven for around 30 minutes or until piping hot.
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
- Crispy Roast Potatoes
- Ultimate Vegan Haggis
- Ultimate Vegan Mashed Potatoes
- Cajun-Spiced Baked Potato Wedges
- Creamy Vegan Cauliflower Cheese
- Vegan Cottage Pie
- Mashed Potato Pancakes
- Vegan Stovies (Scottish Potato Stew)
Easy Vegan Scalloped Potatoes (Dauphinoise)
Ingredients
- 1.2 kg potatoes, scrubbed or peeled and very thinly sliced (see notes)
- 75-100 g unsalted cashew nuts
- 400 ml plant-based milk
- 300 ml water
- 1 tablespoon olive oil
- 4 tablespoons nutritional yeast
- 2 teaspoons dried vegan stock powder (or 2 crumbled stock cubes)
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Small handful of fresh chives, finely chopped (optional)
- Plant-based butter, to dot over the surface before baking (optional)
Instructions
- Preheat the oven to 180°C (360°F).
- To a blender, add the cashews, plant-based milk, water, olive oil, nutritional yeast, stock powder, garlic powder, dried thyme, dried rosemary, salt, and pepper. Blitz thoroughly until the mix is completely smooth. It might look quite thin at first, but it'll thicken in the oven as it bakes together with the starchy sliced potatoes.
- In a greased oven dish, arrange approx. one third of the raw potato slices to create layers. Pour over approx. one third of the blended cream mix and sprinkle with approx. one third of the chives. Repeat this process until you have used up all of the potato slices. If you have any potato ends or odd pieces, add all these in the first layer.
- Press down on the potato slices using the back of a spoon – the creamy mix should come to just below the top layer of potato. If necessary, pour over a little more plant-based milk.
- If using plant-based butter, dot small amounts of this all over the surface of the potatoes. Cover the dish with tin foil and bake in the oven for approx. 45 minutes.
- After 45 minutes, remove the foil and continue to bake for another 15-20 minutes or until the potatoes are tender enough to easily pierce with a knife or fork. The cooking time may vary slightly depending on how thinly you sliced the potatoes.
- To make the top extra golden and crispy, you can place the dish under the grill for an additional 5-10 minutes (although it should already be a nice golden-brown colour after baking with the foil off).
- Once cooked, remove the dish from the oven and leave it to sit for 5 minutes before serving. This allows the creamy mix to thicken and set in the potato.
Notes
- Ultimate Vegan Haggis
- Ultimate Vegan Mashed Potatoes
- Cajun-Spiced Baked Potato Wedges
- Creamy Vegan Cauliflower Cheese
- Vegan Cottage Pie
- Vegan Cheesy Pasta Sauce
- Vegan Cauliflower Cheese Soup
- Easy Roasted Cauliflower
- Vegan Stovies (Scottish Potato Stew)
Nutrition
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Andrea
Excellent and easy!!! Worked 1st time beautifully!
The Pesky Vegan
Great to hear, thanks very much for leaving a review!
Thomas
Was beautiful however it took me 2 and a half hours to get the potatoes lovely and soft! So bare in mind!.
The Pesky Vegan
Hi Thomas, sorry to hear you had trouble with this. Provided the potato slices were very thin and you cooked this at the stated temperature (and used foil for the first 45 minutes), it definitely shouldn't take that long. Maybe I'll be more specific in the recipe card about how thin the slices should be.
Kristy
I made this for the first time tonight, super easy and really creamy and delicious. Will definitely be making them again!
The Pesky Vegan
Glad they went down well, thanks for the feedback!
John Sephton
Impressed the hardiest of cheesy-meat lovers with this recipe. I did fall into the trap of ignoring your advice on leaving it watery, so it was more like a creamy quiche, but it made it great the next day, even cold. Thanks PV!
The Pesky Vegan
Great news - potatoes are going to taste good whatever happens, but no harm in giving it a second go at some point!
Vicky
Feels like a real treat for a gf vegan but actually pretty easy to make - delicious thanks!
The Pesky Vegan
Glad it ticked the boxes - thanks for the review!
sSharon Boast
Just finished eating this amazing dish, it was absolutely delicious! Would happily serve this to anyone. I didn't have chives or onion powder but it was still gorgeous
The Pesky Vegan
Hi there, great to hear it went down well - thanks very much for taking the time to leave a review!
Tracey
Had this as one of the sides for Christmas lunch. Delicious and easy! I'm allergic to nuts so used Oatly oat fraiche instead with same quantities and added in about a teaspoon of cayenne pepper. Had no chives and still great but would like to add it in next time. Thanks for sharing and happy holidays 🙂
The Pesky Vegan
Great to hear and glad it went well with the substitutes - thanks for the review and hope you have a happy festive period!
Jill
Hello - I haven't made this yet but it looks delicious! But I was hoping you can help me with a few quick questions?
1) What kind of potatoes do you recommend if we are in the US? would Yukon Golds work?
2) Do you have a brand of vegan stock powder that you recommend?
3) Can this be assembled a day ahead, then baked the day of?
Thank you!
The Pesky Vegan
Hi Jill, thanks for your interest!
1) Yes, I believe Yukon Golds are a good all-rounder or Russets would also work.
2) Here in the UK, Marigold vegan bouillon powder is quite easy to find in supermarkets. I'm not sure about an exact equivalent in the US, but that's what I use!
3) I haven't actually tried assembling the day before, but I don't see this being a problem if kept in the fridge before cooking. Alternatively, you could fully or partially cook the day before and then finish on the day. I.e. cook for 45 mins up to the point where you'd remove the foil - step 6 - allow to cool and refrigerate, then finish the next day in the oven without foil.
You've inspired me to try assembling this the day before, so I'll update the recipe with more notes once I've given it a go!
Jill
Thank you! I found the Marigold powder and ordered that (the lower sodium one - will add salt as needed.) May I ask what sized pan you're using? I'll be assembling this on Friday and cooking on Saturday, will let you know how it goes! Thank you, Jill
The Pesky Vegan
Hi Jill, I've just gone and measured the exact dish I originally used for this recipe. It's 12" (L) x 9" (W) x 2" (D), or approx. 30cm x 23cm x 5cm. Hope that helps, happy cooking!
Gwen McMullen
This recipe is so easy and the result so tasty. Thank you so much. The mandoline definitely made life easy here. I used the fresh onions and garlic and layered in, as suggested. I also added a generous helping of dried chilli flakes.
I have a question ? Can I make it a few hours in advance and keep in fridge, ahead of baking?
The Pesky Vegan
Sounds great Gwen, glad you enjoyed! Re. preparing this ahead of time, I imagine it would be absolutely fine if kept in the fridge for a few hours. You might just want to press down gently on the potatoes to help submerge them again before baking. Hope this helps!
Gwen McMullen
Thank you so much for your helpful reply 😊
The Pesky Vegan
Most welcome, it's a great community here where we try to help others!
Jill
Seeing your comment made me realize I never came back with an update. When I made this a day in advance, my potatoes which were sticking up out of the sauce had turned grey, even though I kept trying to smush them down to keep them moist. Also, even though I pulled it out of the refrigerator about an hour before it was time to put it in the oven, that wasn't quite long enough to get the dish back up to room temperature before cooking, so I had trouble getting it to fully cook in time. It all still tasted delicious though! If I made it ahead again, next time I would throw it in the microwave awhile before cooking in the oven, to warm it up and jump start the cooking process to soften the potatoes.
Gwen McMullen
Ah Jill, it’s so helpful to have your experience. What you say, makes sense, re room temperature. Great to know. Thanks again 😊
The Pesky Vegan
Agreed!
The Pesky Vegan
Thanks so much for the feedback Jill! I've made a note to definitely test out this recipe again in a few different ways, so I'll be taking all of this into account and tweaking the recipe post accordingly. Cheers and great to hear you still enjoyed the dish!
Linda
Absolutely delicious! And bonus that it can be made a couple of days ahead and stored in the fridge. It cooked beautifully and tasted fantastic the next day too. Thank you so much. Another recipe I will be using again and again.
The Pesky Vegan
Great to hear you enjoyed it, thanks for the review!