November 9, 2017
Garlic Herbed Scalloped Potatoes (Vegan + Gluten Free)
You guys, I can’t believe it’s already November! Seriously, where the fu*k did time go?!
I don’t know about you, but this time of the year is my favorite time to cook! Something about being in the kitchen in the colder months makes my heart extremely happy. Plus, all of the classic holiday dishes from my childhood bring back the best nostalgic memories.
If you’re new to this whole vegan thing, then this time of the year might seem a bit overwhelming. After all, the dishes centered around The Holidays aren’t traditionally vegan friendly.
Luckily, we’ve got some AMAZING recipes that will put you back into the spirit!
Let’s start with potatoes, shall we?
If you know me, then you know I love potatoes. I mean, who doesn’t?!
Whether fried, roasted, mashed, stuffed or (my personal favorite) scalloped, I think I can speak for many when I say potatoes are hashtag, amazing. Since the weather’s gotten cooler, I have been on a bit of a potato kick lately! And since we finally bought a mandolin, I knew we had to make scalloped potatoes!
I might be a little biased, but these garlic-herbed scalloped potatoes are the perfect fall potato dish. They’re crispy on the outer edges and become light an fluffy towards the center. Topped with creamy cheese sauce and paired with some of our favorite herbs, these scalloped potatoes are so damn comforting and delicious!
We hope you guys love our recipe for these vegan and gluten free Garlic Herbed Scalloped Potatoes as much as we do! If you try them, take a photo and tag us on Instagram at @Eat_Figs_Not_Pigs. We love seeing your recreations of our recipes!!! Happy Fall, everyone!!!
- 1 large shallot, minced
- 1 tsp of each - sage, rosemary, thyme (preferably fresh, minced)
- 3 cloves garlic, minced
- ½ cup onion, chopped
- 2 cups non-dairy milk
- 3 TBS cornstarch
- 3 TBS vegan butter, such as Earth Balance
- 1 - 7 ounce package Follow Your Heart Smoked Gouda Slices, cut into cubes
- 5-6 red potatoes, sliced thinly
- Salt and pepper to taste
- Fresh chives, to garnish
- Preheat oven to 350 degrees fahrenheit.
- Arrange sliced potatoes in an oven safe dish or cast iron skillet, set aside.
- In a saucepan, heat butter over low heat. Once butter begins to melt, slowly stir in cornstarch, fresh herbs, and salt and pepper until smooth.
- Add onions, shallot, and garlic. Cook on low for another 2-3 minutes.
- Slowly add non-dairy milk and bring to a boil. Stir constantly until the sauce has thickened, about 3-5 minutes.
- Reduce heat to low and add in the cheese cube, stirring until they have formed a creamy "cheese" sauce.
- Pour sauce over the sliced potatoes, cover and bake in preheated oven for 1 hour. Uncover and bake an additional 45 minutes (for extra crispiness and cheesy bubbliness, we broiled them the last five minutes).
- Serve warm garnished with fresh chives.
- ENJOY!!!
Hello, perfection. I mean really, these look beyond incredible. Really can’t wait to see people’s faces once they try a bite!
Thank you! Me either!
Fantastic recipe! I made this for Christmas dinner it was delicious and beautiful. I used flax milk, daiya cheese and Melt vegan sticks.
Thanks, Becky!! So happy you enjoyed the recipe! Happy Holidays!
I made a version of these last night using a “cheesy sauce” I had already made. I love your herb combination but when I mixed it with the sauce, it was hard to get the sauce over all the potatoes. Does it all cook in or do you (like I did) spoon sauce behind potato layers?
Hi Betty!!! The sauce was a little thick, so added it in layers (kinda like lasagna)
I went to visit my family in Vegas and made this recipe for the first time. I used Coconut milk – for the non dairy milk and Coconut oil – for the Vegan butter as I did not have any. I used the big red potatoes so their was a lot more to cover with the sauce – so I made a half a batch of the sauce but kind of winged it on the measuring and did not use the vegan cheese (as I ran out). But it came out great!
The flavor was herby and fresh which I loved and my family couldn’t tell it was vegan cheese. but they really liked and my tummy was very happy with it.
Lylybell L,
So happy you and your family liked this recipe, and thank you for providing us with feedback on how you altered some ingredients! It’s nice to know you can still get the same creaminess with modified ingredients 🙂
Im planning on making this recipe for Easter. Can I make ahead of time, or can freeze?
Hi Cyn! You can make 1-2 days ahead of time!
Sampled these to make for Thanksgiving.. Another winner. We have enjoyed every recipe we’ve tried from your page.
These were delicious! The serving is pretty big, I can’t wait to freeze this and bring them to Thanksgiving to share with my family. I also added a n extra tablespoon of butter and a bit of salt and red chili pepper to my own taste. I’m not positive how I found this recipe but I’m very happy I did, it was delicious. Thanks again!
I sadly don’t have a functioning Oven atm, do you think it could work in a slow cooker for the oven part? Looks absolutely amazing btw.
Hi Clarky. Sorry to hear you don’t have an oven at the moment. Unfortunately, I haven’t tested this recipe in a slow-cooker and I don’t think it would give the same effect as an oven. The oven crisps the potatoes slightly and I think a slow cooker would turn these potatoes into more of a mash, but like I said, I’m not sure as I haven’t tested it. If you give it a try, let me know!
could I make this this with Russert potatoes?
Absolutely!
This dish was perfect to take to my friend’s holiday party. No one could tell they were vegan! They’re also pretty easy to make as long as you have a mandoline slicer 🙂