- 4 large (or more) Yukon Gold Potatoes
- 1 large Yam (Sweet Potato)
- 1 Tablespoon Vegan Butter
- 15 ounces Full Fat Coconut Milk
- 0.25 cup Vegetable Broth
- 1 Tablespoon Mustard
- 2 teaspoons Sea Salt
- 0.5 teaspoon Ground Black Pepper
- 0.5 teaspoon Nutmeg
- 1 Tablespoon Nutritional Yeast (optional)
- 6 Sprigs Fresh Thyme
One hundred percent delicious, fully dairy free and everyone’s favorite holiday side dish vegan scalloped potatoes!
Scalloped potatoes also known as potato au gratin or dauphinoise have roots in Europe, most likely England and France.
Though with many names, this dish always has the same core ingredients – potatoes and cream.
Traditionally, this dish is made with butter, egg, heavy cream and cheese which is very decadent and don’t get me wrong, extremely delicious!
These day, I try to minimize my dairy intake and since my husband is plant-based, I had to veganize everyone’s favorite holiday dish.
What makes this dairy free version still very luscious and creamy is full fat coconut milk.
Unless you are a super taster (like my sister in law), you won’t be able to tell that this creamy base is made from coconuts.
The salt, nutmeg and mustard take over the flavors and mimic that creamy sauce.
Just like the traditional, the cooking method is the same.
After the potatoes are washed, peeled and sliced, they are layered into a baking dish then the creamy sauce is poured over the top.
The potatoes bake in the oven until perfectly cooked and have absorbed the sauce.
For color and flavor, I like using a mix of yams and gold potatoes.
Though I prefer gold potatoes, you can also use russet. Japanese sweet potatoes also work great!
Please add your review for this vegan scalloped potatoes recipe in the comment section below.
For any questions, send me a direct message via Instagram.
Make the Coconut Milk Mixture
Prep The Potatoes
Cover the baking dish with aluminum foil then bake in the preheated oven for 45 minutes then remove the foil and bake for another 25-30 minutes or until slightly fully cooked and bubbly.
There may still be liquid remaining on the sides but as the scalloped potatoes cool, the liquid is absorbed.
Allow the scalloped potatoes to cool in the baking dish for 10-20 minutes before serving.
Serve alongside your favorite holiday dishes or eat with a side salad!