Vegan Scalloped Potatoes

After a week away at the cottage we ended up coming home with a bag of potatoes and not much else. I also happened to have some almond milk and vegan margarine in the fridge and I was hungry, so naturally, I tried my hand at vegan scalloped potatoes! (I was also eager to try out my new-to-me convection toaster oven and this was a perfect experiment.)

So here we go…


  • 1/4 cp vegan margarine, melted
  • 1 tsp salt
  • 1 tsp pepper
  • 6 Tbsp flour
  • 6 medium potatoes, thinly sliced (like real thin, as thin as you can!)
  • 1 onion, finely chopped (I used sweet but I think red would be nice too)
  • 3 cloves garlic, finely chopped
  • 2 cps non-dairy milk (I used almond)
  • paprika for garnish


  1. Use some vegan margarine to light grease a 9 x 9 baking dish, and if you’re using a conventional oven, preheat to 350 degrees.
  2. Mix your salt and pepper into your flour.
  3. Mix chopped garlic and chopped onions.
  4. Place 1/3 of the sliced potatoes along the bottom of the pan, followed by 1/3 of the onions and garlic, 1/3 of the remaining margarine and half the flour.
  5. Repeat this layer with 1/3 of the potatoes, 1/3 of the onions and garlic, 1/3 of the margarine and the remaining flour. Top this with the rest of the potatoes, onions and margarine.
  6. Pour non-dairy milk slowly into the pan until it almost covers the top layer. Sprinkle with paprika and a bit more salt and pepper.
  7. Cover with foil and bake for 1 hour and then remove foil. Continue to bake uncovered for 30 minutes, until the potatoes are soft and the milk is thick. If you are using a convection oven (conventional or toaster) the cooking time may be less, so just keep an eye on things.
  8. Serve with some freshly chopped green onion and a dollop of vegan sour cream like Sour Supreme or with some mozzarella Daiya shreds melted on top and fresh cracked black pepper. YUMM! Alternatively, for a cheesier dish all the way through, add some mozzarella Daiya shreds to each layer before baking!

I could smell the buttery onions and garlic after 20 minutes, and the aroma filled the whole house until they were finished. I hope you enjoy it! Please share in the comments any thoughts or changes you would make :)

Original recipe posted here.


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