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!
WHAT MAKES THE VEGAN SCALLOPED POTATOES SKINNY?
I’m glad you asked!
Traditionally scalloped potatoes are made with cheese and a rich cream sauce, making them a decadent and not-so-healthy side dish. These skinny scalloped 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.
And it is still incredibly creamy and decadent!
HOW TO MAKE VEGAN SCALLOPED POTATOES
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.
Step One – Make the Creamy Cauliflower Sauce
To make the Creamy Cauliflower Sauce, follow these simple steps
- Break the cauliflower into bite-sized florets
- Sauté the cauliflower with diced onions and minced garlic
- Add vegetable broth, cover and cook until the cauliflower is tender
- Blend the cooked cauliflower, along with the remaining Alfredo sauce ingredients in a high-speed blender until perfectly smooth.
- Taste and adjust seasoning
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). For the best results, I recommend using a mandoline slicer.
I love my mandoline! The mandoline allows me 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.
This is the Mandoline that I use.
At this point you can also 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 VEGAN SCALLOPED POTATOES
- Serve these healthy scalloped potatoes with vegan parmesan cheese, freshly ground pepper, and fresh chives.
- Serve as part of your holiday meal or with homemade vegan soup.
- Leftovers can be stored 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.
- 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.
IS THIS RECIPE GLUTEN-FREE?
Yes! It is.
HOW TO MAKE THE RECIPE KETO-FRIENDLY
WHAT TO SERVE WITH SCALLOPED POTATOES
This vegan scalloped potato recipe makes the perfect holiday side dish. Here are a few recipes to accompany it:
- Apple Hazelnut Stuffing
- Maple Balsamic Brussels Sprouts
- Mushroom Gravy
- Sweet Potato Casserole
- Vegan Meatloaf with Mushrooms and Lentils
Now that’s a fully vegan Thanksgiving meal right there!
Whatever the occasion, make sure to add these healthy vegan scalloped potatoes to your dinner this week.
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!
Servings: 6 people
Calories: 184 kcal
Author: Sarah McMinn
- 2-3 fresh chives, minced
- vegan parmesan, optional
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 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.
Leftover scalloped potatoes can be stored 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.