I call these scalloped potatoes my cozy win. This recipe scalloped potatoes keeps the edges crisp and the center tender. Hunting the best scalloped potatoes recipe or a cheesy scalloped potatoes recipe that stays dairy free. This potatoes recipe fits. I test many scalloped potato recipes and love simple recipes for potatoes.
Table of Contents
- 1) Key Takeaways
- 2) Easy Scalloped Potatoes Recipe
- 3) Ingredients for Scalloped Potatoes
- 4) How to Make Scalloped Potatoes
- 5) Tips for Making Scalloped Potatoes
- 6) Making Scalloped Potatoes Ahead of Time
- 7) Storing Leftover Scalloped Potatoes
- 8) Try these side dishes next
- 9) Scalloped Potatoes Recipe
- 10) Nutrition
1) Key Takeaways
I call this pan comfort and I mean it. The scalloped potatoes bake into soft layers and a golden lid. I say scalloped potatoes again because that phrase carries a promise of simple food that sticks the landing.
We work with pantry items and plant milk. We skip fuss. We get reliable results that fit busy nights. The dish plays well with roasted greens or a crisp salad.
On Simply Cooked Recipes I test and taste so you do not waste time. I am Kathy and I keep notes that help home cooks win. Think recipe scalloped potatoes that you can trust.
2) Easy Scalloped Potatoes Recipe
I chase easy more than speed and this dish delivers both. Thin slices cook fast and hold shape. A quick sauce binds the stack and bakes into a silky coat. No dairy needed yet the bite feels rich and cozy.
I learned this on a weeknight when the fridge looked bare. Potatoes waited in a drawer and an onion sat near the cutting board. I grabbed plant milk and a spoon of mustard. Dinner arrived and nobody missed cheese.
Fans ask for the best scalloped potatoes recipe and I grin. This one keeps the cream vibe and still stays light. It reads like a cheesy scalloped potatoes recipe yet it uses smart swaps that keep things simple.
3) Ingredients for Scalloped Potatoes
Potatoes I use Yukon Gold or russet since they slice clean and bake tender. The flavor hits that sweet spot between earthy and buttery.
Onion A mellow onion softens in the pan and brings gentle sweetness that lifts the whole tray.
Garlic One or two cloves wake the sauce and make the kitchen smell like home.
Plant milk Almond or oat gives body without heaviness and keeps the sauce smooth.
Vegetable broth A cup adds depth and helps the sauce simmer to a light gloss.
Cornstarch A spoon binds the liquid so it clings to every slice.
Olive oil and vegan butter The duo brings flavor and a gentle sheen on top.
Salt and pepper Season with a steady hand for potatoes that sing.
Smoked paprika and thyme Small pinches add warmth and a woodsy note.
Nutritional yeast This brings a savory edge that hints at cheese and keeps things fun.
4) How to Make Scalloped Potatoes
Step one Heat the oven and grease a baking dish. Slice the potatoes thin so they cook at the same pace and stack with ease.
Step two Soften onion in oil with a bit of vegan butter. Stir in garlic until it smells toasty.
Step three Whisk cornstarch into plant milk and broth. Pour into the pan and add salt pepper paprika and thyme. Simmer until the sauce turns glossy.
Step four Layer half the potatoes then spoon on half the sauce. Repeat with the rest. Tap the dish so the sauce slides between slices.
Step five Cover for the first bake then uncover and finish until the top turns deep gold and the center feels tender. Rest before serving so the layers set.
5) Tips for Making Scalloped Potatoes
Use a mandoline if you have one but a sharp knife works fine. Even slices cook better and keep neat layers. Wipe the blade now and then for smooth cuts.
Taste the sauce before it hits the pan of potatoes. Salt likes starch so go a touch bolder than you think. That small step keeps every forkful bright.
Want a potatoes recipe that leans extra creamy. Stir in a splash of canned coconut milk. For a toasty cap sprinkle a spoon of nutritional yeast near the end.
6) Making Scalloped Potatoes Ahead of Time
I often prep in the morning. I slice and layer and pour the sauce then cover the dish and chill. At dinner time I slide it into the oven and add a few extra minutes.
For parties I bake until almost done then cool and hold. Later I warm the tray until the top turns crisp again. The crowd thinks I cooked from scratch right then and there.
This plan fits busy weeks and helps you manage the rush. The texture stays kind and the flavor keeps steady across the day.
7) Storing Leftover Scalloped Potatoes
We store slices in a tight container in the fridge for three days. Reheat covered until steaming then uncover for a brief finish so the top wakes up.
For small bites I warm a single square in a skillet with a lid. The bottom turns crisp and the center loosens back to silky.
Freezing is not my first choice since potatoes can turn grainy. If you try it wrap well and thaw in the fridge before a gentle reheat.
8) Try these side dishes next
9) Scalloped Potatoes Recipe
Scalloped Potatoes Creamy Vegan Bake
Ingredients
- 2.2 lb russet or Yukon Gold potatoes thinly sliced
- 1 large onion thinly sliced
- 3 cloves garlic minced
- 3 tbsp vegan butter
- 3 tbsp olive oil
- 3 tbsp cornstarch
- 2 cups unsweetened almond milk or oat milk
- 1 cup low sodium vegetable broth
- 1 tsp fine sea salt plus more to taste
- 0.5 tsp black pepper
- 0.5 tsp smoked paprika
- 1 tbsp nutritional yeast
- 1 tsp Dijon mustard
- 0.5 tsp dried thyme or 1 tsp fresh
- 2 tbsp chopped chives optional for serving
Instructions
- Heat oven to 375 F. Grease a 9 by 13 baking dish.
- Melt vegan butter with olive oil in a saucepan over medium heat. Add onion and cook until soft and sweet about 6 to 8 minutes. Stir in garlic for one minute.
- Whisk in cornstarch to make a paste. Slowly pour in plant milk and broth while whisking. Add salt pepper paprika nutritional yeast mustard and thyme. Cook until the sauce looks glossy and lightly thick about 3 to 4 minutes. Taste and adjust seasoning.
- Layer half the potato slices in the dish. Spoon over half the sauce. Repeat with remaining potatoes and sauce.
- Cover with foil and bake 30 minutes. Uncover and bake 25 to 35 minutes more until the top looks golden and the potatoes feel tender when pierced.
- Rest 10 minutes so the sauce sets. Scatter chives and serve warm.
10) Nutrition
A typical serving offers about two hundred fifty calories with modest fat and a calm amount of sodium. Fiber sits in a nice range thanks to the potatoes and the onion. Plant milk keeps cholesterol at zero which feels like a small win on a busy day.
Potassium lands high which helps after a long walk or a gym session. The dish pairs well with fresh greens for more color and crunch. If you track numbers you can log this plate with ease.
I keep nutrition simple on Simply Cooked Recipes and I share facts that help cooks choose what fits their table. Reach me through the site if you test tweaks and want to compare notes.
I tested many scalloped potato recipes and wrote notes under the post on Simply Cooked Recipes. I also logged recipes for potatoes that pair with this dish. Friends say it reads like the best scalloped potatoes recipe and I smile.
If you search for a cheesy scalloped potatoes recipe that still fits a plant based table this one lands right. That makes it a steady potatoes recipe for weeknights and holidays. It is my go to recipe scalloped potatoes when life gets loud.
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