vegan scalloped potatoes in a glass casserole dish

The Creamiest Vegan Scalloped Potatoes with Thyme Almond Crumble

These creamy, hearty potatoes topped with crispy thyme and almond crumble are sure to be the star side dish of your next holiday meal. In the past, vegans were often forgotten or completely neglected when it came to holiday dinners, but not anymore. This dairy-free take on classic scalloped potatoes leaves out the heavy cream and butter but not the classic flavour, so you can guarantee that everyone at the table will be satisfied.

vegan scalloped potatoes in a glass casserole dish

Vegan Scalloped Potatoes with Thyme Almond Crumble

Servings: 4-6
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour, 20 minutes

Ingredients:
For the Scalloped Potatoes
1 cup full-fat canned coconut milk
½ cup vegetable broth
2 ½ tsp arrowroot starch or powder
Sea salt and pepper, to taste
2 pounds Yukon or russet potatoes
2 Tbsp extra virgin olive oil
½ tsp garlic powder
½ tsp onion powder
2 sprigs fresh thyme, leaves removed

For the Almond Crumble
½ cup raw almonds
1 Tbsp nutritional yeast
¼ tsp sea salt
2 sprigs fresh thyme, leaves removed

For Garnish
Fresh thyme sprigs

ingredients for vegan scalloped potatoes on a white countertop

Directions:
1. Preheat the oven to 375°F and line a 11 x 7-inch baking dish with parchment paper.

2. Place a small pot over medium heat, pour in the coconut milk, broth and arrowroot starch. Whisk to combine.

3. Simmer for 4-5 minutes, whisking often, until the sauce thickens. Add a pinch of sea salt and pepper.

4. Thinly slice the potatoes into discs and toss with extra virgin olive oil, garlic powder, onion powder, and thyme.

a pot of creamy "cheese" alongside thinly sliced potatoes for vegan scalloped potatoes

5. Spread half of the potato discs in an even layer on the bottom of the pan. Pour half of the sauce on top.

6. Layer the rest of the potato discs on top, and pour over the remaining sauce.

Related: This Vegan Pumpkin Soup Has a Super-Secret Immune-Boosting Ingredient

thinly sliced potatoes in a casserole dish for vegan scalloped potatoes

7. Cover the baking dish tightly with foil and bake for 40 minutes.

8. As the potatoes bake, make the almond crumble. Pulse all crumble ingredients in a food processor until the almonds are small and crumbly. You can roughly chop by hand if you don’t have a food processor.

almond crumble in a food processor for vegan scalloped potatoes

9. After 40 minutes, take the dish out of the oven, uncover it and evenly sprinkle the almond crumble on top. Bake for an additional 20 minutes until golden brown and bubbly. Serve immediately.

Related: Vegan Grain-Free Sweet Potato Gnocchi with High-Protein Pesto

a closeup of vegan scalloped potatoes with almond crumble

Love Tamara and Sarah’s vegan scalloped potatoes? Try their vegan cornbread next!

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