Creamy Baked Scalloped Potatoes with Garlic and Cheese

This scalloped potatoes recipe offers a simple, wholesome vegan twist on the classic warm, creamy, and slightly crusty casserole.

It’s potato harvest season here, and although there are countless ways to prepare potatoes, this dish is one of our favorites when we want something a little more elegant. It works equally well as a main for a cozy dinner or as a hearty side dish.

The Sauce that Brings this Recipe Together

If you have an abundance of potatoes (or are simply a potato fan), this casserole is an excellent way to use them. Potatoes are layered throughout the dish and also form the base of the dairy-free “cheese” sauce, so they play a starring role.

The potato “cheese” sauce replaces the typical milk, butter, flour, and cheese used in traditional scalloped potatoes or potato au gratin. It acts as an all-in-one swap, keeps the recipe gluten-free, and gives the casserole a rich, creamy texture without dairy.

Make the sauce before assembling the dish (there’s a reference to the sauce in the recipe card). Once the sauce is ready, assembly is quick: alternate thin potato slices, onions, and the sauce, then bake until golden and bubbling.

Add-Ons and Recipe Variation Ideas

Part of this recipe’s charm is its simplicity and adaptability. The base ingredients produce delicious results as written, but there are plenty of easy variations if you want to experiment:

• For more depth of flavor, sprinkle garlic powder or granules into the layers along with salt and pepper.
• If you prefer heat, add chili powder, cayenne, or a Cajun spice blend to the layers.
• Fresh herbs lift the dish—try a little chopped rosemary or a generous amount of dill between layers.
• To amplify the cheesy aspect, add vegan parmesan or shreds of a bold-flavored vegan cheese into the layers.
• For a heartier, “meaty” version, scatter vegan bacon bits or diced deli-style vegan slices between layers.
• For a subtle smoky note, add a drop or two of liquid smoke to the potato “cheese” sauce.

The structure is forgiving: soft-baked potatoes provide the dish’s base, onions add moisture and sweetness, the sauce supplies creaminess, and salt and pepper tie the flavors together. Beyond that, there’s lots of room to make it your own.

Quick Notes on Dish Size and Baking

This recipe scales easily up or down to suit your needs.

Casseroles are flexible in shape; any ovenproof dish will work so long as you adjust ingredient quantities to fit. Keep in mind that deeper or larger dishes will need more baking time. If the dish is very deep, the center may take longer to cook even when the top looks done.

We typically use a 2″ deep dish (the one pictured), which lets the potatoes cook through in the stated time. If you use a different size or depth, keep an eye on the bake: look for a golden, crisp top with some blistering and bubbling. Test doneness by inserting a toothpick into the center—if it slides through easily, similar to a cooked boiled potato, the casserole is ready. If the center feels firm or undercooked, return it to the oven for additional time.

Scalloped Potatoes