Vegan Recipes Vegan Holiday & Occasion Recipes Vegan Thanksgiving Recipes Vegan Thanksgiving Side Dish Recipes Vegan Scalloped Potatoes 5.0 (1) 1 Review These scalloped potatoes are surprisingly rich and creamy even though they're made with no dairy (milk, butter or cheese)--vegan comfort food at its best. We use almond milk, herbs and spices to make a flavorful sauce and finish the dish with a crunchy almond topping. This makes a satisfying side dish if you're cooking for dairy-free or vegan diets. By Hilary Meyer Hilary Meyer Hilary Meyer is a freelance recipe developer, tester and content creator. After graduating from culinary school, she started working as a freelancer in the EatingWell Test Kitchen in 2006, developing and testing recipes. EatingWell's Editorial Guidelines Updated on April 19, 2024 Tested by Learn more about our food philosophy and nutrition parameters." tabindex="0" data-inline-tooltip="true"> EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Prep Time: 45 mins Additional Time: 15 mins Total Time: 1 hr Servings: 10 Yield: 10 servings Nutrition Profile: Dairy-Free Healthy Immunity Soy-Free High-Fiber Vegan Vegetarian Egg-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 ½ pounds Yukon Gold potatoes, cut into 1/4-inch slices 1 ½ pounds sweet potatoes, peeled and cut into 1/4-inch slices 4 tablespoons extra-virgin olive oil, divided 1 teaspoon salt, divided ½ teaspoon white or black pepper, divided ½ teaspoon garlic powder 1 small onion, finely chopped (about 1 cup) 3 tablespoons all-purpose flour 2 ½ cups unsweetened plain almond milk ½ teaspoon paprika ¼ cup sliced almonds 2 teaspoons fresh thyme Directions Position racks in upper and lower third of oven; preheat to 425 degrees F. Toss potatoes and sweet potatoes with 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and garlic powder in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes. Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring for 1 minute more. Add almond milk; cook, stirring and scraping up any brown bits at the bottom of the pan. Increase heat to medium-high; cook, stirring, until the sauce thickens and bubbles, about 3 minutes. Remove from heat. When the potatoes are done, remove them from the oven. Preheat the broiler. Transfer half the potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the potatoes. Add the remaining potatoes and top with the remaining sauce, paprika and almonds. Broil, watching carefully, until the sauce is bubbling and the almonds are beginning to brown, 1 to 5 minutes, depending on your broiler. Let stand 10 minutes. Serve topped with thyme. Tips To make ahead: Roast potatoes (Step 2) up to 30 minutes ahead. Prepare sauce (Step 3), cover and refrigerate for up to 1 day; gently reheat until steaming before combining with the potatoes. Originally appeared: EatingWell.com, October 2017 Rate It Print Nutrition Facts (per serving) 199 Calories 8g Fat 30g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Serving Size 1/2 cup Calories 199 % Daily Value * Total Carbohydrate 30g 11% Dietary Fiber 4g 14% Total Sugars 5g Protein 4g 8% Total Fat 8g 10% Saturated Fat 1g 5% Vitamin A 13266IU 265% Vitamin C 18mg 20% Folate 23mcg 6% Sodium 304mg 13% Calcium 157mg 12% Iron 1mg 8% Magnesium 42mg 10% Potassium 651mg 14% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.