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Vegan scalloped potatoes! It’s a healthy spin on a classic family favorite. These skinny scalloped potatoes are made with layers of Russet potatoes and cheesy cauliflower sauce that’s topped with vegan parmesan cheese and fresh chives. So good!
Don’t get me wrong, I LOVE holiday baking. It’s hard to get me to put down my whisk and step away from the oven. But holidays bring so many flavors of fall harvest. There’s stuffed acorn squash, vegan mushroom meatloaf, and of course, roasted Brussels sprouts. Too many delicious flavors we simply can’t miss out on.
And so, I’m stepping away from my whisk and bringing you a classic holiday side dish with a healthy spin.
It’s skinny scalloped potatoes, friends!
Recommended Ingredients & Equipment
This vegan scalloped potato recipe is easy to make and can be done in about 50 minutes. It’s the perfect side dish for your holiday meals and Sunday dinners.
Ingredients & Substitutions
- Russet Potatoes
- Yellow Onion
- Olive Oil
- Cheesy Cauliflower Alfredo Sauce – This recipe is a combination of onions, garlic, cauliflower, vegetable broth, vegan parmesan, and spices. It’s a healthy twist on Alfredo sauce while still being creamy and decadent. If you would rather use store bought vegan Alfredo sauce (<<affiliate link) feel free to do so.
- Fresh Chives
- Vegan Parmesan – I recommend Violife parmesan. It is creamy, melty, and tastes exactly how I remember parmesan to taste. If you don’t have access to Violife, you can make your own parmesan.
First of all, I recommend a MandolineI love my mandoline! The mandoline allows you to make thin, uniform slices of any fruits and vegetables and while it’s not something I use often, for recipes like this, I am so glad I have one.
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Vegan Scalloped Potatoes
Step One – Make the Alfredo Sauce
To make the cauliflower Alfredo sauce, heat oil in a large pot over medium-high heat. Once hot, add onions and garlic. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add cauliflower florets and sauté for another 2-3 minutes. Once slightly tender, add vegetable broth, cover, and cook until cauliflower is soft all the way through, about 5 more minutes.
Transfer to a high-speed blender and add remaining Alfredo Sauce ingredients. Blend until completely smooth.
Pro Tip: This recipe calls for 1/2 a batch of creamy cauliflower sauce. Consider making a whole batch and store the extra in the freezer for up to 2 months. This makes the perfect skinny alfredo sauce for a quick and easy meal.
Step Two – Prepare the Potatoes and Onions
While the cauliflower cooks, prepare the potatoes. Peel and slice the potatoes into thin slices (about 1/8″ thick) and set aside. For the best results, I recommend using a mandoline slicer.
Sauté the onion and garlic in olive oil over medium heat until the onions are sweet and translucent; this takes about 5 minutes. Remove from heat and set aside.
Step Three – Assemble and Bake
Assemble the skinny scalloped potatoes by placing half of the potatoes on the bottom of a casserole dish. Top with half of the creamy cauliflower sauce. Spread the onions in a single layer. Then top with the remaining potatoes and sauce.
Bake for 20 minutes until the potatoes are tender and the sauce is boiling up.
Serving and Storing
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with tin foil and gently reheat in the oven at 350F.
Frequently Asked Questions
Yes! It is.
These potatoes are made rich and creamy from one of my favorite vegetables – cauliflower! The cauliflower cheese sauce is soy-free, not nearly as heavy and rich as a dairy, coconut, or cashew-based one, and is chock-full of good things like Vitamin C, B6, Vitamin K, and Protein.
More Vegan Holiday Recipes
- Apple Hazelnut Stuffing
- Maple Balsamic Brussels Sprouts
- Mushroom Gravy
- Sweet Potato Casserole
- Vegan Meatloaf with Mushrooms and Lentils
Vegan Scalloped Potatoes
Vegan Scalloped Potatoes
- 2-3 fresh chives, minced
- vegan parmesan, optional
- Preheat the oven to 400F. Lightly grease a 2 quart (11×7 or similarly-sized) casserole dish and set aside.
- To make the cauliflower Alfredo sauce, heat the cooking oil in a large pot over medium-high heat. Once melted, add onions and garlic. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add cauliflower florets and saute for another 2-3 minutes. Once slightly tender, add vegetable broth, cover and cook until cauliflower is soft all the way through, about 5 more minutes. Transfer to a high-speed blender and add remaining Alfredo Sauce ingredients. Blend until completely smooth. Set aside.
- Peel and slice the potatoes into slices between 1/8"-1/4" big. In a sauté pan, heat up the oil. Sauté the onions for 5-7 minutes until they are translucent and fragrant. Add the minced garlic and sauté for an additional 60 seconds. Remove from heat.
- Assemble the scalloped potatoes by placing half of the potatoes into an even layer at the bottom of the casserole dish. Top with 1/2 of the Cauliflower Alfredo sauce. Evenly spread the onions over the Alfredo sauce. Top with the remaining potatoes and Alfredo sauce. Cover in tin foil and bake for 20 minutes. After 20 minutes, remove tin foil, and continue to bake for an additional 20 minutes until the potatoes are tender and the sauce is boiling up around the sides.
- Remove from the oven and top with vegan parmesan cheese (optional) and fresh chives. Serve warm.