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Golden and bubbly Cheesy Garlic-Herb Scalloped Potatoes garnished with fresh parsley in a white baking dish.

Cheesy Garlic-Herb Scalloped Potatoes

Ashley
These Cheesy Garlic-Herb Scalloped Potatoes are the perfect holiday comfort food! Creamy, decadent, and oozing with garlicky, herby cheese! This recipe is sure to become a staple at all your holiday gatherings!
5 from 7 votes
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Course Holiday-Inspired, Side Dish
Servings 6

Ingredients
  

  • 2 pounds Yukon gold potatoes, about 4-5 potatoes, washed and sliced into ¼”-inch thick pieces
  • 2 teaspoons kosher salt, divided, plus more to taste
  • 2 teaspoons fresh cracked black pepper, divided, plus more to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 4 tablespoons vegan butter
  • 1 large shallot, minced
  • 6 cloves fresh minced garlic
  • 1 teaspoon fresh minced sage
  • 1 teaspoon fresh minced rosemary
  • 1 teaspoon fresh minced thyme
  • 3 tablespoons all-purpose flour
  • 1 cup extra creamy non-dairy milk, room temperature
  • 6 ounces plant-based shredded cheese, such as smoked gouda or provolone (if using sliced cheese, thinly slice or shred through a food processor), at room temperature
  • ¼ cup nutritional yeast
  • ½ cup shredded vegan cheddar cheese, room temperature
  • Fresh minced parsley or chives, for garnish, optional

Instructions
 

  • Preheat oven to 375°F.
  • Place the potato slices in a large bowl and toss with 1 teaspoon salt and pepper, garlic powder, and smoked paprika until thoroughly coated. Set aside.
  • In a medium saucepan, melt the vegan butter over medium heat.
  • Once the butter is melted, add the shallot, fresh garlic, sage, rosemary and thyme, stirring to combine.
  • Whisk in the flour and continue cook for 1 to 2 minutes, stirring constantly to create a roux.
  • Slowly add in the non-dairy milk, whisking continuously to avoid lumps.
  • Stir in vegan shredded cheese, nutritional yeast, and remaining teaspoon salt and pepper.
  • Continue to stir over medium heat until the cheese has melted, and the sauce is smooth.
  • Arrange a layer of potato slices on the bottom of the prepared baking dish.
  • Pour a portion of the cheese sauce evenly over the layer.
  • Repeat the layering process until all potatoes and sauce are used, ending with cheese sauce on top.
  • Sprinkle the top with the additional vegan shredded cheese.
  • Cover the dish with foil and bake for 40 minutes.
  • Remove the foil and bake for another 20-25 minutes, or until the potatoes are fork-tender, and the top is golden and bubbling. If you’d like, you can broil it the last 5 minutes or so but be sure to keep an eye out as not to burn the top!
  • Let the scalloped potatoes cool for about 5 minutes before serving. Garnish with fresh herbs like parsley or chives for extra flavor.

Video

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