Vegan sausages elevate these creamy scalloped potatoes to a heavenly dinner that is as comforting as it is filling. You will only need 6 ingredients to boot!
Table of Contents
Why You’ll Love This Recipe
Hearty: The delicious combination of flavorful vegan sausages and creamy potatoes make the perfect dish for cold Winter nights.
Few ingredients: You only need 6 ingredients to make this dish.
Meal-prep friendly: You can can make Scalloped potatoes 3 days ahead, or you can freeze it.
Ingredients
It is a creamy potato heaven that you you will dream of on cold Winter nights. And the good news is, that’s it’s super beginner-friendly and needs only a few ingredients.
I’m always amused when a meal this tasty comes together from so few and basic ingredients. It’s truly awesome.
- yellow potatoes
- vegan sausages
- vegan sour cream
- vegetable oil
- salt and ground black pepper
How to Make
Step 1:
Wash, peel and slice the potatoes, then add them to a large pot. Fill the pot with cold water, add 1 tbsp of salt and bring to a boil.
Step 2:
Reduce heat to medium-low and cook the potatoes for about 20 minutes. Gently drain the potatoes and set aside.
Step 3:
Preheat your oven to 400°F (200°C) and lightly grease a 11×7″ baking dish.
Step 4:
In a medium bowl, combine vegan sour cream, vegetable oil, salt and ground black pepper. Mix well and set aside. Slice the vegan sausages.
Step 5:
Once you have all the ingredients ready, you can start layering them.
1st layer: sour cream mixture, 2nd layer: potatoes, 3rd layer: sour cream mixture, 4th layer: vegan sausages, 5th layer: sour cream mixture, 6th layer: potatoes, 7th layer: sour cream mixture, 8th layer: vegan sausages, 9th layer: potatoes.
The last layer should be all the remaining sour cream mixture with an extra drizzle of oil.
Step 6:
Bake for about 1 hour or until the top and edges are golden brown.
Substitutions
Note: The nutritional info of this recipe is calculated with the original ingredients.
Yellow potatoes: Yellow potatoes are preferable, but any kind of large sized potatoes will work.
Vegan sour cream: Plain soy yogurt is the closest in flavor to vegan sour cream.
Vegan sausages: If you don’t have access to vegan sausages, you can just leave them out.
FAQ
The difference is that au gratin potatoes are made with cheese.
Instead of dairy milk, you can use soy milk, oat milk or any kind of neutral tasting plant milk.
It is recommended to use peeled potatoes for scalloped potatoes, to get a smoother dish.
More tasty vegan potato recipes:
Mashed Potatoes
Garlic Herb Roasted Potatoes
Creamy Potato Salad
Leek and Potato Soup
Related vegan recipe roundups:
side dishes, dinner, Winter, meal prep
Easy Vegan Scalloped Potatoes
Equipment
- 11×7" Baking Dish
Ingredients
- 2.2 lbs yellow potatoes (1 kg)
- 4 slim vegan sausages (370 g)
- 2 cups vegan sour cream
- 3 tbsp vegetable oil
- ½ tbsp salt
- ½ tsp ground black pepper
- dill pickles (optional, for serving)
Instructions
- Wash, peel and slice the potatoes, then add them to a large pot. Fill the pot with cold water, add 1 tbsp of salt and bring to a boil.
- Reduce heat to medium-low and cook the potatoes for about 20 minutes. Gently drain the potatoes and set aside.
- Preheat your oven to 400°F (200°C) and lightly grease a 11×7" baking dish.
- In a medium bowl, combine vegan sour cream, vegetable oil, salt and ground black pepper. Mix well and set aside. Slice the vegan sausages.
- Once you have all the ingredients ready, you can start layering them. 1st layer: sour cream mixture, 2nd layer: potatoes, 3rd layer: sour cream mixture, 4th layer: vegan sausages, 5th layer: sour cream mixture, 6th layer: potatoes, 7th layer: sour cream mixture, 8th layer: vegan sausages, 9th layer: potatoes. The last layer should be all the remaining sour cream mixture with an extra drizzle of oil.
- Bake for about 1 hour or until the top and edges are golden brown.
Oh gosh, that looks just like the Hungarian scalloped potatoes (without the boiled eggs)! It is made the same way too, except that we boil the unpeeled whole potatoes, then peel the boiled potatoes and slice them. Never tried to make a vegan version. You made me crave it 🙂 It looks soo good.
Thanks Rita! It tastes so good, too! ☺️
Absolutely love this vegetarian scalloped potatoes. Looks so yum and rich!
Very interesting recipe, can’t wait to try it…do you think vegan sour cream would also work? And what about adding sone nutritional yeast? Thanks for the recipe!
Hi Lori!
Yes, actually vegan sour cream works even better with this recipe! I decided to go with plain soy yogurt because it’s more widely available! I haven’t tried making it with nutritional yeast, so unfortunately I can’t comment on that, but sounds yummy to me! 🙂
Can this recipe be meal prep? Can I freeze it?
Great recipe. All my meat eaters loved it. I did add nutritional yeast to the sauce.
Nutritional yeast is a great addition!
I doubled the recipe and my family loved it; no leftovers. Next time I will triple it! I used beyond sausages as I can’t find field roast near me anymore.
Beyond sausages are just as good 🙂
Would seitan sausages work for this recipe?
Absolutely!!
I made this recipe and it turned out delicious, didn’t tell anyone it was vegan and they loved it. I used the vegan sour cream and it was very good. Baked in a 9×13 pan and almost ran out of the sour cream mixtur so next time I’ll do it in a smaller dish.
Do you know how many calories would be in one serving?
This was so hearty and flavorful!