Vegan Scalloped Potatoes

Vegan Scalloped Potatoes

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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

Vegan Scalloped Potatoes

  • 90 Minutes
  • Medium




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

Preheat your oven to 350°F.

Add the coconut milk and vegetable broth to a sauce pan and heat on medium heat.

Next, whisk in the mustard, salt, black pepper, grated nutmeg, and nutritional yeast.

Set aside.


Prep The Potatoes

Wash and peel the potatoes then add to a large bowl with cold water.

Next, using a mandolin slicer or a sharp knife, slice the potatoes into about ¼ inch thickness.

Prep the baking dish by greasing it well with vegan butter. Add the remaining butter to the warm coconut milk mixture.



Layer the potato slices into the greased baking dish.

Next, pour the coconut milk mixture over each layer of potatoes as well as a few fresh thyme leaves.

Repeat the layers.



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!


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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