Vegan Scalloped Potatoes: Indulge in a Healthy Delight

As a vegan chef, I am always on the lookout for ways to create delicious plant-based meals that will satisfy all palates. And when it comes to comfort food, one dish that always stands out is Scalloped Potatoes. The creamy, cheesy goodness of this classic potato casserole is hard to resist.

That’s why I’m excited to share my Vegan Scalloped Potatoes recipe with you. It’s a dairy-free, plant-based twist on the traditional gratin potatoes that delivers all the flavor and comfort of the original.

This recipe is perfect for those who are looking for a decadent and filling side dish that is both healthy and delicious. Plus, it’s easy to make and can be cooked in a large toaster oven or even an air fryer.

So, if you’re ready to indulge in some vegan cheesy potatoes, let’s get started!

Why You’ll Love This Recipe

Vegan Scalloped Potatoes (For a Large Toaster Oven)
Vegan Scalloped Potatoes (For a Large Toaster Oven)

Are you a lover of hearty, filling and flavorful meals? Then this Vegan Scalloped Potatoes recipe is perfect for you! Not only does it make a wonderful side dish, but it can also serve as a hearty main course.

What makes this recipe so special? This plant-based version of the classic scalloped potatoes is not only delicious but also healthy. Instead of using heavy cream or milk, we opted for creamy and fragrant coconut milk, which infuses the dish with an irresistible nutty aroma. And don’t worry about missing out on your favorite cheesy taste because our recipe includes a dairy-free yet decadent mozzarella cheese substitute.

We hand-picked Yukon Gold potatoes because they are perfect for this recipe -flavorful and firm yet yielding. Sliced thinly and layered with sweet onions, olive oil, and nutty vegan cheese, then baked to creamy perfection that melts away in your mouth – this dish creates an explosion of flavors in every bite.

Plus, did you know that our vegan scalloped potatoes are tailored to be cooked in your toaster oven? That’s right! No need to wait for your regular oven to preheat – just grab your large toaster oven and start cooking. Making this meal has never been quicker or easier, allowing you more time to relax and savor each bite.

Whether you’re looking for a cozy family dinner or bringing something scrumptious to a potluck event, these vegan scalloped potatoes will leave everyone begging for the recipe. With all its health benefits and savory flavors, this versatile dish is an undeniable crowd-pleaser!

Ingredient List

 Creamy potato layers with a vegan twist
Creamy potato layers with a vegan twist

Here are the ingredients you will need to make vegan scalloped potatoes in your toaster oven:

  • 4 large yukon gold potatoes
  • 1 sweet onion
  • 2 tbsp flour
  • 2 cups hot coconut milk
  • 1/2 cup nutritional yeast
  • 1 12-ounce package mozzarella cheese (used Kaas soy 1:1)
  • Pinch of salt and pepper

Note: for those who prefer dairy-free options, this recipe is perfect since it uses plant-based cheese. It’s a great way to enjoy a cheesy potato casserole that still adheres to your vegan lifestyle. Don’t worry about the cheese not melting properly, it will work great with a convection oven or your toaster oven.

The Recipe How-To

 Layers upon layers of vegan goodness
Layers upon layers of vegan goodness

Now that we’ve covered the reasons to love this recipe, let’s get down to business – how to make these delicious vegan scalloped potatoes in your large toaster oven!


  • 4 large Yukon Gold Potatoes
  • 1 Sweet Onion, sliced
  • 2 cups hot Coconut Milk
  • 1/2 cup Flour
  • 1/2 cup Nutritional Yeast
  • 1 tsp Olive Oil
  • Salt and Pepper


  1. Preheat your large toaster oven to 375°F.
  2. Wash the potatoes thoroughly and slice them into thin rounds, using a mandolin slicer or a sharp knife. Set aside.
  3. In a saucepan, over medium heat, add olive oil and sliced onion. Cook until onion is softened, for about 3-4 minutes.
  4. Add flour to the pan and stir continuously for around 1 minute. Slowly pour in hot coconut milk until the mixture thickens.
  5. Now add nutritional yeast and some salt and pepper to taste. Reduce heat and let it simmer for another 5 minutes while stirring occasionally.
  6. Layer your sliced potatoes in a baking dish or casserole dish with some of the sauce being added between each layer of potatoes.
  7. Pour the remaining sauce over the last layer of potatoes.
  8. Cover tightly with aluminum foil and place in your toaster oven on the middle rack for about an hour.
  9. After an hour, carefully remove the aluminum foil from the dish, sprinkle soy-based mozzarella cheese on top of the potatoes (optional), and bake again uncovered for another 15 minutes or until golden brown.

Voila! Your delectable vegan cheesy potatoes are ready!

Substitutions and Variations

 This vegan masterpiece is easy to make
This vegan masterpiece is easy to make

There are plenty of options to customize this vegan scalloped potato recipe to your taste. Here are some substitutions and variations you can try:

– Sweet Potato Scalloped Potatoes: Swap out the Yukon gold potatoes for sweet potatoes to make a healthier and sweeter version of this dish.

– Cheese Alternatives: If you don’t have mozzarella or would like to experiment with different flavors, try other plant-based cheese alternatives such as cheddar, gouda, or parmesan. Nutritional yeast can also be used to add a cheesy flavor without actual cheese.

– Milk Substitutes: Coconut milk can be swapped out for other plant-based milks such as soy, almond, or oat milk. For a creamier texture, you can combine half a cup of non-dairy sour cream with half a cup of non-dairy heavy cream.

– Gluten-Free Option: To make this recipe gluten-free, simply replace the all-purpose flour with gluten-free flour or cornstarch.

– Oil Alternatives: Instead of using olive oil, you can use coconut oil or vegan butter for richer and creamier results.

– Convection Oven or Air Fryer: If you have a convection oven or air fryer, you can use them instead of a large toaster oven. Adjust the temperature and cooking time accordingly.

With these substitutions and variations, you can create your own version of this creamy and cheesy potato casserole that is both plant-based and satisfying.

Serving and Pairing

 A delicious vegan side dish for any dinner party
A delicious vegan side dish for any dinner party

One of the great things about these vegan scalloped potatoes is that they are versatile and can be served as a side dish or as a main course with the addition of fresh greens or a protein.

If you’re serving this dish as a side, pair it with any plant-based protein such as grilled tofu, tempeh, or seitan. The savory and creamy nature of this dish pairs well with greens or a crisp salad, adding balance to the entire meal.

For those who prefer something heartier, pair these potatoes with a vegan meat substitute like seitan, which will complement the texture and flavor profile of the creamy au gratin potatoes. Alternatively, this dish can also be paired with a vegan steak-like portobello mushroom for added richness.

To round out your meal and add some color to your plate, serve these vegan scalloped potatoes with roasted vegetables such as carrots or green beans. The comforting and cheesy flavors of the potatoes balance perfectly with the earthy flavors of roasted veggies.

And if you’re looking for an option to serve at your next potluck dinner, try serving this dish with some vegan garlic bread or gluten-free crackers to really play up the comforting aspects of this plant-based cheesy potato casserole.

Overall, these vegan scalloped potatoes provide endless options for pairing and serving. Don’t hesitate to experiment and create your own unique combinations based on what you love!

Make-Ahead, Storing and Reheating

 Your toaster oven just got a whole lot fancier
Your toaster oven just got a whole lot fancier

The convenience of being able to make this vegan scalloped potatoes recipe ahead of time is one of its greatest advantages. After assembling your dish, cover with foil or a lid and refrigerate it for up to 24 hours. Doing so allows the flavors to meld together for a delightful taste experience.

When ready to cook, remove your dish from the refrigerator 30 minutes before heating. Bake in a preheated 375°F oven or a toaster oven at 350°F until hot and bubbly, which should take about 30-40 minutes.

Leftovers can be stored in the refrigerator for up to four days. Reheat by placing the desired amount into a baking dish and covering with foil. Bake in a preheated 375°F oven until bubbling and hot throughout, which should take about 20-30 minutes.

It’s worth noting that this recipe does not freeze well due to the ingredients’ texture changes when thawing and reheating. But let’s be honest – leftovers won’t last long enough to need freezing anyway – it’s that delicious!

Tips for Perfect Results

 Perfectly crispy on top, soft and tender on the inside
Perfectly crispy on top, soft and tender on the inside

To achieve the perfect vegan scalloped potatoes recipe, there are a few tips I’d like to share with you. Firstly, make sure to slice your potatoes evenly so that they cook through evenly. Uneven slices will result in uneven cooking and some potatoes being overcooked while others are undercooked.

When making this recipe, it’s important to use a large toaster oven or an air fryer with enough space for the casserole dish. The potatoes need enough room to cook thoroughly and to allow air circulation for even cooking. If you’re using an oven, preheat it before placing the casserole dish on the middle rack and keep it there throughout the cooking process.

For an extra cheesy and flavorful dish, consider using both vegan mozzarella cheese and nutritional yeast. The cheese will melt beautifully while the nutritional yeast will add a delightful nutty flavor that perfectly complements the creamy coconut milk.

Another tip is to use Yukon Gold potatoes instead of other kinds of potatoes. They have a buttery texture that makes them perfect for scalloped potatoes recipes. However, feel free to experiment with sweet potatoes or other root vegetables if you’re looking for variety.

Lastly, if you want your vegan scalloped potatoes extra creamy and rich, try adding a tablespoon or two of flour to your coconut milk mixture. This will help thicken the sauce and make it more velvety without having to use heavy cream or dairy products.

By following these simple tips, you’ll surely make a delicious plant-based potato casserole that’s cheesy yet light, perfect as a side dish or even as a main course!


As a vegan chef, I am always committed to providing helpful tips and recommendations for my recipes. I understand that cooking can be challenging, especially when it comes to specific dietary needs. That’s why I have compiled a list of frequently asked questions to help you make the most out of this vegan scalloped potatoes recipe. So without further ado, let’s dive in!

What’s the difference between scalloped potatoes and I’ll gratin potatoes?

When it comes to potatoes, what distinguishes au gratin from scalloped is the inclusion of grated cheese. Both require a roux made from equal parts of flour and butter, as well as milk or heavy cream (or a combination of both). However, unlike au gratin potatoes, scalloped root vegetables, such as the ones in this recipe, do not incorporate cheese. Additionally, they feature the traditional scalloped edge.

How does Ina Garten make scalloped potatoes?

For this recipe, we will need two small fennel bulbs and a yellow onion that should be thinly sliced. To make the dish, we will use two tablespoons of high-quality olive oil and a tablespoon of unsalted butter. The recipe calls for four large russet potatoes, weighing about two pounds, and two cups plus two tablespoons of heavy cream, which will be divided. To add that cheesy goodness, we’ll use half a pound of grated Gruyère cheese, which is approximately 2 1/2 cups, also to be divided. Finally, a teaspoon of kosher salt will be added for seasoning.

Why won’t my scalloped potatoes get soft?

Incorporating excessive amounts of sour cream in scalloped potatoes or adding acidic ingredients to them may lead to potatoes that do not come out soft. The ideal way to avoid this is to cook the potatoes in heavy cream or milk initially and then add sour cream once they have softened. Similarly, the presence of an excessive number of acidic tomatoes in paella may hinder the softening of the rice.

Can you slice potatoes ahead of time for scalloped potatoes?

To preserve the freshness of raw potato slices, it is advisable to store them in the refrigerator covered in water. This will keep them from discoloring or oxidizing, which causes gray or brown patches to appear. Remember to fully submerge the potato slices in water to ensure they remain fresh for 12-24 hours.

Bottom Line

In conclusion, these vegan scalloped potatoes are a perfect addition to any meal. They’re delicious, nutritious and satisfying, all while being super easy to make in a large toaster oven or convection oven. You can take comfort in knowing that this plant-based dish is also a healthier option compared to traditional scalloped potatoes loaded with heavy cream and cheese.

I hope that this recipe has inspired you to add more plant-based dishes to your diet. Don’t be afraid to experiment with different variations of this vegan scalloped potatoes recipe, or try it out with some of the substitutions mentioned earlier.

With a little bit of creativity, you can enjoy restaurant-quality dairy-free cheesy potatoes right from the comfort of your own home. So why not impress your family and friends with this vegan scalloped potato dish at your next get-together? Trust me, they won’t even realize that it’s a healthy plant-based version.

So go ahead and give this recipe a try. I guarantee that it will become a staple in your kitchen!

Vegan Scalloped Potatoes (For a Large Toaster Oven)

Vegan Scalloped Potatoes (For a Large Toaster Oven) Recipe

I don't eat dairy but I love scallop potatoes so thought I'd put something together for myself and DH.
No ratings yet
Prep Time 20 mins
Cook Time 1 hr 30 mins
Course Side Dish
Cuisine Vegan
Calories 260.9 kcal


  • 3 -4 yukon gold potatoes (I used 3 1/2 medium large)
  • 1 (12 ounce) package mozzarella cheese (I used Kaas soy)
  • 1 1/2 cups hot coconut milk (use the unsweetened)
  • 1 large sweet onion (chopped medium)
  • 2 tablespoons flour (I used spelt)
  • salt and pepper


  • Preheat your toaster oven to 350'F.
  • Put the coconut milk in a saucepan. It needs to be hot when you pour it over the potatoes.
  • Shred the cheese and slice the potatoes and chop the onion. I used my mandolin to slice the cheese and potatoes but cut the onion up with a knife.
  • Layer the potatoes, then onion, the flour then cheese. Repeat this until you use up all the ingredients. End with the cheese.
  • Sprinkle with the salt and pepper.
  • Pour the hot milk over the whole thing.
  • Put on the middle rack of the oven.
  • Cook for 1 1/2 hours. After about 60 minutes, if the potatoes getting too brown on top lower the oven shelf. You can always cover it with tin foil as well.
  • Bon Appetit!

Add Your Own Notes


Serving: 139gCalories: 260.9kcalCarbohydrates: 17.1gProtein: 10.9gFat: 17.3gSaturated Fat: 12.7gCholesterol: 29.9mgSodium: 264mgFiber: 2.2gSugar: 4.5g
Keyword < 4 Hours, Potato, Vegetable
Tried this recipe?Let us know how it was!

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