These vegan scalloped potatoes are a perfect example of a classic comfort food. What’s not to love about potatoes in a casserole dish, covered with a creamy cheesy sauce?
Comfort foods can leave you feeling nostalgic and remind you of happy times with family and friends. And the fact that these vegan scalloped potatoes are low in fat should leave you with an even greater sense of comfort.
These potatoes are bubbly coming out of the oven and are loaded with extra veggies to ramp up the nutritional value of this classic dish.
This recipe can be used as a side dish or it can even be a main dish. This dish calls for 4-5 Yukon Gold Potatoes. Potatoes come in all shapes and sizes so I’d start with 4 and if you need more, than slice up another one.
I used a mandolin to slice the Yukon Gold Potatoes, Mushrooms and Onions. If you don’t have a mandolin, you can use a knife to slice the veggies, it will just take a little longer.
Feel free to leave the skins on or take them off. It’s really up to you but these vegan scalloped potatoes will taste great either way.
These vegan scalloped potatoes use this cheese sauce recipe. You might have leftover sauce, it just really depends on how much sauce you’d like to use. I’d use anywhere from half the sauce to 3/4 of the sauce. The leftover sauce can be saved for up to 5 days and used for mac and cheese.
These vegan scalloped potatoes are great for any holiday such as Thanksgiving, Christmas or Easter. I hope you love them as much as I do.
Vegan Scalloped Potatoes with Mushrooms and Collard Greens
- 4-5 Large Yukon Gold Potatoes thinly sliced
- 1 Yellow Onion thinly sliced
- 8 Large Crimini Mushrooms thinly sliced
- 1 Large Bunch Collard Greens
- 2 Cups Russet Potatoes peeled and chopped
- 1 Cup Carrots peeled and chopped
- 1/4 Red Onion
- 2 Cups Water
- 1/2 Cup Nutritional Yeast
- 2 Tbsp Lemon Juice
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Braggs Liquid Aminos
- 1/2 Tsp Cayenne Pepper optional
- Preheat oven to 400 degrees and begin by making the cheese sauce. Chop and peel the russet potatoes, carrots and onion. Put in a pot with the 2 cups of water and bring to a boil. Reduce heat to a simmer and simmer until fork tender.
- While veggies for cheese sauce are simmering, chop the collard greens and slice the yukon gold potatoes, mushrooms and onions and set aside. A mandolin works great for slicing but if you don't have one, you can slice by hand as well, it will just take a little longer.
- When veggies for cheese sauce are fork tender, add the veggies, along with the water, to a high speed blender. Add the rest of the cheese sauce ingredients to the blender and blend until smooth and creamy.
- Now, layer your potatoes in a 9x13 glass baking dish. Begin with a thin layer of cheese sauce. No oil is needed here, just the cheese sauce. Next, add a layer of potatoes, then add a layer of the mushrooms and onions, and finally, add a layer of the collard greens.
- Next, add another layer of cheese sauce, then a layer of potatoes, another layer of cheese sauce, a layer of mushrooms and onions, and another layer of collard greens.
- Finish the dish with a layer of potatoes and a final layer of cheese sauce. You may or may not use all of the cheese sauce. It just depends on how cheesy you'd like this potato dish to be. Leftover sauce can be used for Mac and Cheese.
- Cover with aluminum foil and bake for 35 minutes. Remove foil and bake for another 15 minutes, until lightly browned.
- Remove potatoes from oven and allow to sit for 5 minutes before serving.