Scalloped Potatoes|Vegan

Creamy, delicious, cozy, bubbly, starchy, delicious-ness, ALL VEGAN!


  • 2-3 large potatoes
  • 1 stick Earth Balance Vegan butter
  • 1 cup flour
  • 2 cups almond milk
  • Salt & pepper
  • 1/4 cup Vegan Parmesan (I like Go Veggie)
  • 1 teaspoon white Miso paste
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon Marjoram


  1. Pre-heat the oven to 350 degrees
  2. Thinly slice potatoes with a mandolin or killer knife skills
  3. Melt butter in a sauce pan, once butter is melted whisk in flour
  4. Cook the mixture until its thick and bubbly, it will be slightly golden but not brown!
  5. As you’re whisking, slowly add milk, bring this mixture to a light boil, then reduce to a simmer
  6. Whisk in vegan parm, miso paste, nutritional yeast, dijon, and marjoram
  7. Add salt & pepper to taste
  8. Using an 8×8 glass baking dish, spoon 1/4 of the sauce into the bottom of the dish, then add in layers of potatoes
  9. Pour the sauce over the potatoes and put into the oven for 45 minutes, or until potatoes are fork tender.

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