These gluten-free Vegan Scalloped Potatoes with Crispy Pesto Breadcrumbs are a delicious side dish that non-vegans will enjoy, too.
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 intended to add the pesto to the sauce in which the potatoes are baked, but for some strange reason, the entire dish turned black when I did that. I kid you not, everything was black and looked so odd. Another confession: it still tasted so good that we ate the whole pan anyway!
Vegan Scalloped Potatoes Recipe Ingredients
- Butter – This recipe calls for vegan butter (such as Earth Balance).
- Flour – I used gluten-free flour, but if you aren’t making these gluten-free, all-purpose flour works great.
- Shallot
- Vegetable broth
- Milk – I used plain, unsweetened almond milk; you can also use another non-dairy milk of choice.
- Salt
- Black pepper
- Potatoes
- Crispy Pesto Topping – I made the breadcrumb topping with vegan butter, gluten-free breadcrumbs, minced garlic, chopped walnuts, basil, and salt.
How To Make These Vegan Scalloped Potatoes with Crispy Pesto Breadcrumbs
- Preheat the oven to 400 degrees F. Heat a large pot over medium heat and add butter and the shallots. Cook for 2 minutes, then add the flour and stir until everything is well combined. Next, add the broth, milk, salt and pepper. Cook mixture until thickened, stirring 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 they are fork-tender, 30-40 minutes.
- Make the crispy topping while the 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 the heat.
- Once the potatoes are tender, remove them from the oven and discard the foil. Add the basil into the topping mixture and evenly spread the 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.
Recipe Tips and Thoughts
- This recipe is vegan and gluten-free.
- You may be wondering what makes these Vegan Scalloped Potatoes taste so good. 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!
- And if you love potatoes and basil and delicious creamy sauce, it’s the perfect side dish for you, too 🙂
- Store this dish in the fridge in an airtight container for up to four days.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Comforting Potato-Based Recipes?
Curry Lentil Wraps with Roasted Sweet Potato
Roasted Sweet Potato and Black Bean Tacos
Potato Egg and Cheese Breakfast Tacos
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Vegan Scalloped Potatoes with Crispy Pesto Breadcrumbs
- Total Time: 1 hour 15 minutes
- Yield: 4-6 1x
Ingredients
Scale
- 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
Instructions
- 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.
- Prep Time: 10 mins
- Cook Time: 65 mins
- Category: Side Dish, Gluten Free, Vegan
I made this last night. We’re not basil fans so I used extra garlic and a couple of tablespoons of coconut instead. It was absolutely delicious- creamy, subtle flavours and perfect for a cold, winter dinner. It was also super easy to make. Everyone thoroughly enjoyed it. Thank you for the recipe. I will definitely be making this again.
Hi Justine, I’m so glad to hear everyone enjoyed it!!
haha um yeah a black potato dish would be kinda weird!! This sounds soooo good! I love potatoes of pretty much any kind and this sounds so comforting! Happiest of holidays to you Izzy!!
Mmm I think this would become my favorite potato dish, too! Pesto gets me every time, and I’m loving these scalloped potatoes! I don’t eat them often enough, so this is jut calling my name. Looks perfect, Izzy!