Vegan Scalloped Potatoes (For a Large Toaster Oven)

My grandmother, bless her heart, made the most incredible scalloped potatoes. The rich, creamy aroma would fill her tiny kitchen, and I’d practically vibrate with anticipation. Of course, her version was packed with butter and cream. After going vegan, I thought those comforting flavors were lost forever. But, with a little ingenuity, I’ve managed to recreate that nostalgic dish, entirely dairy-free, and perfectly sized for a large toaster oven – because sometimes, you just need a small batch of comfort food.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 9
• Dietary Type: Vegan

Ingredients

• 3 – 4 Yukon Gold potatoes (I used 3 1/2 medium large)
• 1 (12 ounce) package mozzarella cheese (I used Kaas soy)
• 1 1⁄2 cups hot coconut milk (use the unsweetened)
• 1 large sweet onion (chopped medium)
• 2 tablespoons flour (I used spelt)
• Salt and pepper

Equipment Needed

• Large Toaster Oven
• Saucepan
• Knife or Mandoline
• Baking Dish (that fits in your toaster oven)

Instructions

1. Preheat your toaster oven to 350’F (175°C).

2. Pour the coconut milk into a saucepan and gently heat it. It needs to be hot when you pour it over the potatoes, as this helps the flour thicken properly. Keep it warm on low heat.

3. Shred the mozzarella cheese. If you can’t find a vegan mozzarella that shreds well, you can dice it into small cubes.

4. Slice the potatoes and chop the onion. I find a mandoline makes quick work of the potatoes and ensures even slices, but a knife works just as well. Aim for slices about 1/8 inch thick. Cut the onion into medium sized pieces.

5. Begin layering the ingredients in your baking dish. Start with a layer of sliced potatoes, followed by a layer of chopped onion.

6. Sprinkle about a third of the flour evenly over the onion layer. This helps create a creamy sauce as the potatoes bake.

7. Distribute a third of the shredded vegan mozzarella cheese over the flour.

8. Repeat this layering process – potatoes, onion, flour, cheese – until you use up all the ingredients. Make sure to end with a layer of cheese on top.

9. Sprinkle generously with salt and pepper. Seasoning each layer helps ensure even flavor distribution throughout the dish.

10. Carefully pour the hot coconut milk over the entire dish. Make sure it reaches all the layers. You might need to gently press down on the top layer to ensure the milk penetrates evenly.

11. Place the baking dish on the middle rack of your preheated toaster oven.

12. Cook for 1 1/2 hours. Check on the potatoes after about 60 minutes. If the top is browning too quickly, lower the oven shelf to the bottom rack or loosely cover the dish with aluminum foil. This prevents the cheese from burning.

13. After 1 1/2 hours, check the doneness of the potatoes by inserting a fork into the center of the dish. The potatoes should be very tender and easily pierced. If they are still firm, continue baking for another 15-20 minutes, checking frequently.

14. Remove from the oven and let stand for about 10-15 minutes before serving. This allows the sauce to thicken up slightly.

15. Bon Appétit!

Expert Tips & Tricks

• Parboil the potatoes: For a slightly faster cooking time, consider parboiling the sliced potatoes for about 5 minutes before layering. This softens them up beforehand.
• Nutmeg is your friend: A pinch of nutmeg added to the coconut milk adds a warm, comforting flavor that complements the potatoes beautifully.
• Don’t overcrowd the dish: If your toaster oven baking dish is too small, the potatoes won’t cook evenly. Use a larger dish or bake in two smaller batches.
• Spice it up: Add a pinch of cayenne pepper to the layers for a subtle kick.
• Make it ahead: Assemble the dish completely and store it in the refrigerator for up to 24 hours before baking. This allows the flavors to meld together even more. You may need to add a few extra minutes to the cooking time if baking from cold.

Serving & Storage Suggestions

Serve the vegan scalloped potatoes hot, straight from the toaster oven. They are a fantastic side dish for lentil loaf, roasted vegetables, or a hearty salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster oven until warmed through. I don’t recommend freezing this dish as the texture of the potatoes and sauce may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	260.9 kcal	N/A
Calories from Fat	155 g	60%
Total Fat	17.3 g	26%
Saturated Fat	12.7 g	63%
Cholesterol	29.9 mg	9%
Sodium	264 mg	11%
Total Carbohydrate	17.1 g	5%
Dietary Fiber	2.2 g	8%
Sugars	4.5 g	N/A
Protein	10.9 g	21%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Gluten-Free: This recipe is already gluten-free if you use spelt flour, but you can also use a gluten-free all-purpose flour blend or even tapioca starch.
• Different Vegan Cheese: Experiment with other vegan mozzarella brands, or try a combination of vegan cheddar and Parmesan for a sharper flavor.
• Plant-Based Milk: While coconut milk provides a rich creaminess, you can substitute it with unsweetened soy milk, almond milk, or oat milk. Keep in mind that the sauce may be slightly thinner with these substitutions, so you might need to add an extra tablespoon of flour.
• Add Vegetables: Layer in other vegetables like sliced mushrooms, bell peppers, or spinach for added flavor and nutrition.
• Herbs: Fresh thyme or rosemary adds a lovely aromatic touch to this dish. Sprinkle a teaspoon of chopped fresh herbs into the layers.

FAQs (Frequently Asked Questions)

Q: Can I use regular potatoes instead of Yukon Gold?

A: Yes, you can use other potato varieties like Russet or red potatoes. However, Yukon Gold potatoes have a naturally creamy texture that works particularly well in this dish.

Q: My vegan cheese doesn’t melt well. What can I do?

A: Some vegan cheeses melt better than others. If yours doesn’t melt easily, try grating it finely or dicing it into small cubes. Covering the dish with foil during the last 15 minutes of baking can also help melt the cheese.

Q: Can I make this dish without a toaster oven?

A: Absolutely! You can bake this in a regular oven at the same temperature (350°F/175°C) for the same amount of time. Just ensure your baking dish is oven-safe.

Q: My sauce is too thin. How can I thicken it?

A: If the sauce is too thin, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the dish during the last 15 minutes of baking.

Q: Can I add garlic to this recipe?

A: Yes! Adding minced garlic to the onion layer would add great flavor. About 2 cloves should do it.

Final Thoughts

There you have it: a comforting and completely vegan version of classic scalloped potatoes, perfectly sized for your large toaster oven. This recipe is a testament to the fact that you don’t have to sacrifice flavor or nostalgia when embracing a plant-based lifestyle. So, go ahead, gather your ingredients, and create a little bit of magic in your kitchen. I hope this dish brings you as much joy and comfort as it brings me. Don’t hesitate to adjust the seasonings to your liking, and feel free to share your creations and feedback! Pair this with a vibrant green salad for a complete and satisfying meal.