You guys, this is one of the best potato dishes I’ve ever had! I named the recipe Vegan Scalloped Potatoes because that is what I had in mind when I was developing the recipe, but they’re such a delicious side dish that non-vegans will enjoy too.
Confession: I originally was going to add the pesto to the sauce that the potatoes are baked in, but for some crazy reason the entire dish turned black when I did that. I kid you not, everything was black and so strange looking.
Another confession: it still tasted so good that we ate the whole pan anyway! So, you may be wondering what tastes so good about these Vegan Scalloped Potatoes. I first made a delicious creamy sauce that is very similar to what you would find in a pot pie (and who doesn’t love pot pie?!). I layered that between thinly sliced potatoes and then topped it off with some (vegan) buttery breadcrumbs with garlic, basil and walnuts. It’s makes for such a great crispy topping.
If you are vegan and looking for an awesome side dish for Christmas or if you’re hosting and have some vegan friends coming over, this is the perfect potato dish for you! Also, if you love potatoes and basil and delicious creamy sauce, it’s the perfect side dish for you too 🙂Print
- 3 tablespoons vegan butter, such as Earth Balance
- 3 tablespoons flour, I used gluten free
- 1 small shallot, finely chopped
- 1 1/2 cups vegetable broth
- 1 1/2 cups plain, unsweetened almond milk, or other non-dairy milk of choice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3-4 medium sized potatoes
Crispy Pesto Topping:
- 2 tablespoons vegan butter
- 1/2 cup bread crumbs, I used gluten free
- 1 clove garlic, minced
- 1/4 cup chopped walnuts
- 2 tablespoons chopped basil
- Pinch salt
- Pre-heat the oven to 400 degrees Fahrenheit. Heat a large pot over medium heat and add butter and the shallots. Cook for 2 minutes and then add the flour and stir until everything is combined. Next, add the broth, milk, salt and pepper. Cook mixture until thickened, stiring occasionally, about 10-15 minutes.
- Use a mandolin or sharp knife and slice the potatoes about 1/8 inch thick. Spread about 1/2 the sauce in the bottom of a 10 inch oven safe dish and top with a single layer of potatoes. Repeat steps until sauce is used up, ending with the sauce. Cover with foil and place into the oven. Cook potatoes until fork tender, 30-40 minutes.
- Make the crispy topping while potatoes are cooking. Melt the butter in a small saucepan and stir in the breadcrumbs, garlic, walnuts and salt. Cook for 2-3 minutes and remove from heat.
- Once potatoes are tender, take out of the oven and remove the foil. Add the basil into the topping mixture and evenly spread topping on the top of the potatoes. Place back in the oven, uncovered, for 5 minutes. Potatoes are best when served warm, right out of the oven.