Easy Vegan Scalloped Potatoes
These Easy Vegan Scalloped Potatoes are the perfect vegan side dish for any meal. Sliced potatoes baked to perfection with a cheesy Parmesan cheese and sour cream mixture.
Servings 8 servings
Equipment
Ingredients
- 3 lbs yukon gold potatoes peeled and thinlysliced (can sub with russet)
- 2 tbsp vegan butter
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 cup vegan sour cream
- salt to taste
- black pepper to taste
- 1 cup vegan Parmesan cheese packed
- ½ cup unsweetened almond milk (if nut free can sub other unsweetened plant milk)
- fresh chives chopped
Instructions
- Preheat oven to 350°
- In a small pan, melt the vegan butter over a low-medium heat.2 tbsp vegan butter
- Stir in vegan sour cream, garlic powder, onion powder, salt, black pepper, vegan cheese and almond milk.2 tsp garlic powder, 1 tsp onion powder, 1 cup vegan sour cream, salt to taste, black pepper to taste, 1 cup vegan Parmesan cheese, ½ cup unsweetened almond milk
- Whisk thin ingredients slowly until well combined and the mixture is mostly smooth.
- Spray your baking dish with a neutral oil or additional vegan butter. Add ⅓ of the sliced potatoes to the baking dish to create the initial layer.3 lbs yukon gold potatoes
- Pour ⅓ of the cheese mixture over top of the potatoes and use a spoon to smooth it over. Repeat until you’ve created three layers.
- Cover the dish with foil and transfer it to the oven and bake for one hour and fifteen minutes.
- To brown the top, broil for 2-3 minutes (optional). Let cool for a few minutes and garnish with chopped chives and serve.fresh chives