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Home » Recipes » Skinny Vegan Scalloped Potatoes

Skinny Vegan Scalloped Potatoes

by Sarah McMinn / Posted: December 18, 2019 / Updated: June 24, 2020 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 1 hr 10 mins

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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!
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!

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!

Vegan Scalloped Potatoes in casserole dish

Disclosure: This post may contain affiliate links.

Let's take a break from all the Christmas cookies and candies and turn our attention towards something savory. Life is all about balance, after all.

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!

Finished recipe in a casserole dish

Table of Contents show
Recommended Ingredients & Equipment
How to Make Vegan Scalloped Potatoes
Serving and Storing
Frequently Asked Questions
More Vegan Holiday Recipes
Vegan Scalloped Potatoes
Vegan Scalloped Potatoes
Toppings

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
  • Garlic
  • 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.

Recommended Equipment

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.

You will also need a sauté pan, a blender, basic kitchen utensils, and a 7×11 baking dish (<<affiliate links).

Check out the full list of my recommended kitchen tools and gadgets.

Finished dish on a white plate

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.

Cauliflower florets in sauce pan

Transfer to a high-speed blender and add remaining Alfredo Sauce ingredients. Blend until completely smooth.

Pro Tip: This recipe calls for ½ 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 ⅛" 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.

Thinly sliced russet potatoes on a wooden cutting board

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.

Vegan Scalloped Potatoes with serving spoon

Serving and Storing

Serve these potatoes with vegan parmesan cheese, freshly ground pepper, and fresh chives. Serve as part of your holiday meal or with homemade vegan soup.

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

Is this recipe gluten-free?

Yes! It is.

Can I make this recipe keto-friendly?

Sticking to a keto diet? I haven't tried this personally, but I have seen people make keto scalloped potatoes using turnips and cauliflower. If you give it a try, let us know how it goes!

What Makes These Scalloped Potatoes Skinny?

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 in casserole dish

Vegan Scalloped Potatoes

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! 
4 from 1 vote
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 6 people
Calories: 184kcal
Author: Sarah McMinn

Ingredients

Vegan Scalloped Potatoes

  • 2 pounds russet potatoes
  • 1 medium onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • ½ batch Cheesy Cauliflower Alfredo Sauce

Toppings

  • 2-3 fresh chives, minced
  • vegan parmesan, optional
US Customary - Metric

Instructions

  • Preheat the oven to 400F. Lightly grease a 2 quart (11x7 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 ⅛"-¼" 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 ½ 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.

Notes

Serving and Storing - Serve these potatoes with vegan parmesan cheese, freshly ground pepper, and fresh chives. Serve as part of your holiday meal or with homemade vegan soup. 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
Recipe Tip - Consider making a whole batch of creamy cauliflower sauce and stored the extra in the freezer for up to 2 months. This makes the perfect skinny alfredo sauce for a quick and easy meal.

 

Nutrition

Calories: 184kcal | Carbohydrates: 30g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 665mg | Fiber: 4g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 11mg | Calcium: 27mg | Iron: 1mg
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Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Reader Interactions

Comments

  1. Laura M says

    December 09, 2020 at 5:12 pm

    4 stars
    The taste is delicious but the cooking time didn’t work for me and I gave it longer than suggested. I cooked it covered for 35 mins and uncovered for 30 and we had to put it back in the oven, covered, with more stock poured over to give it some moisture to cook the potatoes.

    Reply
  2. Melanie says

    February 21, 2020 at 11:00 am

    Am I missing something? Can't see the other cheesy sauce ingredients in the ingredient list to make it cheesey? Nutritional yeast? Cashews?

    Reply

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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

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