Name: Vegan Scalloped Potatoes Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 12
Cuisine: Caribbean
Ingredients: 2 kg Yukon Gold Potatoes; 1 tablespoon Olive Oil; 1 medium Onion - diced; 3 cloves Garlic - minced; 1 tablespoonParsley; 450 ml Vegetable broth; 450 ml Unsweetened Soy Milk; 1 block Soft Silken Tofu; 2 teaspoons Salt; 1 teaspoon Black pepper

Aerial view of Vegan Scalloped Potatoes in a green baking dish

Scalloped Potato is a classic dish served with friends and family around the table, making memories. This Vegan twist to the original will still be full of creamy garlic richness we all know and love with the bonus of being dairy-free. We hope these Vegan Scalloped Potatoes become a regular family favorite.

Author: Rachael Ottier Hart

Prep Time

15 mins

Cook Time

60 mins

Total Time

75 mins

Serves

Ingredients

2 kg Yukon Gold Potatoes
1 tablespoon Olive Oil
1 medium Onion - diced
3 cloves Garlic - minced
1 tablespoonParsley
450 ml Vegetable broth
450 ml Unsweetened Soy Milk
1 block Soft Silken Tofu
2 teaspoons Salt
1 teaspoon Black pepper

Instructions

Preheat oven to 400 °F/ 204 °C, place a rack in the center of the oven and prepare a 9 x 13-inch baking dish with nonstick spray.

Peel the potatoes and slice them into rounds or use the thick slicing disk on your food processor then set aside.

Sauté the onion, garlic, and parsley with the olive oil in a small skillet till translucent and fragrant then set aside

Using a high-powered blender mix the broth, milk, silken tofu and salt until a smooth creamy consistency.

Layer the potato slices in the baking dish, then top with the cooked seasonings and the cream mixture.

Bake for 60 minutes and test if the potatoes are cooked, and fork-tender if not, bake again for 10-20 minutes until cooked through with a thick creamy sauce.

Remove from the oven, serve warm and enjoy.