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    Home > Vegetable Sides

    Vegan Scalloped Hasselback Potatoes

    Posted: Apr 5, 2016 ยท Updated: Mar 7, 2022

    Jump to Recipe Pin Recipe

    Crispy on the outside and creamy on the inside, these Vegan Scalloped Hasselback Potatoes are the perfect side for your everyday or holiday table. The potatoes are drowned in a garlicky and creamy vegan bechamel sauce and everything is baked to golden perfection. A vegan, soy-free, gluten-free recipe. Can be made nut-free by using soy or rice milk for the bechamel.

    Vegan Scalloped Hasselback Potatoes

    I love potatoes-- those fatย little creatures in their muddy jackets who clingย to your waist and never let go. Yep, those. Because let's face it, who or what on earth tastes better than a potato? They make all those carbs they come loaded with totally worth it.

    And when those potatoes are sliced paper-thin, drowned in a creamy, herby bechamel sauce and then baked to golden perfection? Food just doesn't get any better than that.

    Vegan Scalloped Hasselback PotatoesI was dreaming of making these vegan scalloped hasselback potatoes for a long, long time. Not because I love torturing myself,ย but because I wanted to dream up the perfect recipe for these. A recipe that would not make anyone that loves scalloped potatoes miss all that cheese they are usually submerged in.

    If you've never tried making a vegan bechamel, please do. I first used it in my lasagna for two recipe a few years back, and there's been no looking back. This creamy sauce, made with cashew or almond milk, is so dreamily delicious, you will want to smother everything you eat in it. And it wouldn't be such a bad idea.

    I used yellow potatoes in this recipe because I like their look here, but go with red if that's what you have. Spring's new potatoes would be perfect--make sure you get medium-sized ones because you'll need too many of the small ones and remember, you do have to slice them rather thin. I use a mandolin set to an eighth of an inch to make even slices, but if you don't have one -- or if you happen to have the knife skills ofย Jacques Pepinย --ย be my guest.

    When these Scalloped Hasselback Potatoes come out of the oven, all hot and bubbly and golden, you'll want to dive in rightaway. But give them a few minutes to stand and continue to absorb all that wonderful, bechamel-y flavor and become all tender and melt-in-the-mouth. Bliss.


    Looking for more tasty vegan potato recipes?

    • Golden Roasted Curry Mustard Potatoes
    • Minty Roasted Potatoes
    • Air Fryer French Fries
    • Crispy, Fat-Free Potato Vada
    • One Pot Vegan Tater Tot Casserole
    • Masala Smashed Potatoes

    Vegan Scalloped Hasselback Potatoes

    Vegan Scalloped Hasselback Potatoes

    Vegan Scalloped Hasselback Potatoes

    Vegan Scalloped Hasselback Potatoes

    Vegan Scalloped Hasselback Potatoes

    A bubbly, golden recipe for Vegan Scalloped Hasselback Potatoes. Paper-thin potato slices are drowned in a sauce flavored with garlic and spring onions.
    5 from 2 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Side
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Vegan scalloped hasselback potatoes
    Prep Time: 20 mins
    Cook Time: 1 hr 30 mins
    Total Time: 1 hr 50 mins
    Servings: 8 servings
    Calories: 147kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 
    US Customary - Metric

    • 3 pounds potatoes (yellow or gold, sliced โ…›th of an inch thick, leave the skins on)
    • 1 tablespoon extra virgin olive oil
    • 4 cups almond milk (or cashew milk or any nondairy milk)
    • 3 cloves garlic (crushed into a paste)
    • 1 teaspoon rosemary (use 1 tablespoon if using fresh)
    • 3 tablespoon unbleached all purpose flour
    • 5 scallions (green and white parts thinly sliced)
    • ยฝ teaspoon nutmeg
    • Salt and ground black pepper to taste
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    Instructions

    • Preheat the oven to 450 degrees.
    • In a very large bowl, mix 1 cup of the nondairy milk, rosemary, garlic, salt and ground black pepper to taste. Toss the sliced potatoes gently in the mixture to coat.
    • To make the bechamel, heat the olive oil.
    • Add the spring onions with a pinch of salt and ground black pepper. Cook, stirring, a couple of minutes.
    • Add the all-purpose flour and cook the flour over medium-low heat, scraping it up if it starts to stick, about a minute.
    • Add the remaining nondairy milk slowly, whisking with a wire whisk as you pour it in. Whisking will prevent any lumps from forming and you'll have a smooth, silken bechamel.
    • Add the nutmeg and more salt and black pepper to taste.
    • Stir frequently over medium heat until the mixture reaches a simmer and the sauce is thick enough to coat the back of a spoon.
    • Turn off the heat.
    • Brush or spray a 9-inch oval or square baking dish with extra-virgin olive oil. Pour any of the milk flavored with rosemary and garlic that hasn't been absorbed by the potatoes into the dish.
    • Arrange the potatoes in the dish, making them stand, until the potatoes are tightly packed in.
    • Now pour the bechamel over the potatoes evenly, holding back about ยฝ a cup.
    • Cover the baking dish with aluminum foil. Place on a foil-lined baking sheet to catch any drips.
    • Bake for an hour, then remove the aluminum foil from the baking dish. Pour the remaining bechamel over the potatoes and continue to bake another 30 minutes until golden and bubbly.
    • Remove, let cool for 15 minutes, then serve garnished with more spring onions, if desired.

    Nutrition

    Calories: 147kcal | Carbohydrates: 25g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Potassium: 728mg | Fiber: 5g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 21mg | Calcium: 208mg | Iron: 6mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Vaishali

      January 09, 2019 at 11:16 am

      Hi Charlie, I don't give recommendations for salt because people have different preferences. That said, anything with potatoes will usually require a lot of salt, because potatoes tend to absorb salt.

      Reply
    2. Tracey Hill

      April 20, 2018 at 6:32 pm

      can you make the sauce using a gluten free flour

      Reply
      • Vaishali

        January 09, 2019 at 8:39 am

        Yes! Use rice or an all purpose gf flour!

        Reply
    3. Diana

      April 18, 2016 at 11:45 pm

      5 stars
      Wow, these scalloped potatoes are delicious. I think they will be a family favourite now.
      I made them according to your directions but wondering if I can omit the oil in the bechamel sauce. Do you think if I used potato flour and whisked it into the milk it would work? I would simply cook the spring onions veggie stock

      Reply
      • Vaishali

        April 19, 2016 at 8:40 pm

        Hi Diana, yes, you can omit the oil in the bechamel. Roast the flour separately, and then add to the pan after the spring onions have been water-sauteed. Hope that helps! Cheers, and thanks for letting me know you made them. ๐Ÿ™‚

        Reply
    4. Kim Armstead

      April 05, 2016 at 10:20 am

      Carbs by themselves are the body's preferred fuel source. It's only when they are not properly combined with other "food" items that they have the potential to become a problem, specifically fat in the form of butter or oil.

      Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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