Irresistible Vegan Scalloped Potatoes for the Perfect Easter Side
These creamy vegan scalloped potatoes are a comfort food dream—layered with tender yellow potatoes and a rich dairy-free sauce, then baked to golden perfection with herbed breadcrumbs on top. Whether you’re prepping for Easter brunch, a holiday potluck, or just a cozy family dinner, this is the recipe to wow your table.
“Food can be both healing and nostalgic. This dish brings both.”
Easter gatherings have always been about love, laughter, and sharing food that brings people together. In my family, the side dishes always steal the show—especially when they’re warm, creamy, and comforting. That’s where these Vegan Creamy Scalloped Potatoes with Herbed Breadcrumbs come in.
This is one of those recipes that makes people pause mid-bite and go, "Wait… this is vegan?" Yes, it is—and it’s just as rich and satisfying as the version I grew up with. These scalloped potatoes are completely dairy-free, nut-free, and can be made gluten-free. They’re layered with a silky oat milk-based sauce, seasoned with savory herbs and garlic, and topped with crispy golden breadcrumbs that give it that signature holiday-worthy finish.
Whether you’re hosting an Easter brunch, planning a potluck, or just looking for a dish that checks all the “cozy + crowd-pleasing” boxes, this one’s for y’all.
The Heart Behind This Dish
Scalloped potatoes have a special place in my memory. I remember sitting at the table on Easter Sunday, eyeing the bubbling dish of potatoes fresh out of the oven. They were creamy, golden, and smelled like pure love.
But when I transitioned to a plant-based lifestyle, I knew I didn’t want to give up that experience—I just wanted to recreate it in a way that nourished my body and my memories.
That’s the spirit behind this dish: honoring family tradition while embracing healthier, plant-forward ingredients that everyone can enjoy—regardless of dietary needs or preferences.
What Makes This Recipe So Special
- Perfect for Special Occasions: Easter, Thanksgiving, Christmas, or a just-because Sunday dinner.
- Comfort Food with a Twist: It’s rich and creamy but made with wholesome, plant-based ingredients.
- Nut-Free Option: Uses sunflower seeds instead of cashews.
- Gluten-Free Adaptable: Just use your favorite GF breadcrumbs.
- Make-Ahead Friendly: Prep the night before, bake when ready.
- Kid & Omni Approved: It bridges the gap between all types of eaters.
The Potato Debate: What Type Should You Use?
The original recipe calls for Yukon gold potatoes, often labeled simply as yellow potatoes. They’re buttery, hold their shape, and get tender without falling apart.
Other great options include:
- Russet Potatoes: Starchy and creamy, but slice slightly thicker.
- Red Potatoes: Hold their shape, great skin texture.
- White Potatoes: Mild and well-balanced in starch and texture.
- Sweet Potatoes: For a sweet-savory twist!
Ingredients (Serves 10)
For the Potatoes & Sauce
- 3 lbs yellow potatoes (Yukon gold), thinly sliced
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil or vegan butter
- 2 cups unsweetened oat milk
- 1 cup low-sodium vegetable broth
- 1/2 cup raw sunflower seeds (or soaked cashews)
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 tsp thyme
- 1/2 tsp rosemary
For the Herbed Breadcrumb Topping
- 1 cup breadcrumbs (gluten-free if needed)
- 2 tbsp olive oil
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- Pinch of sea salt and pepper
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 baking dish.
- Make the creamy sauce: Blend oat milk, broth, sunflower seeds, nutritional yeast, lemon juice, mustard, salt, pepper, smoked paprika, thyme, and rosemary until smooth.
- Sauté aromatics: In a skillet, heat oil and cook onion 3–4 minutes. Add garlic, then pour in sauce. Simmer 5 minutes.
- Layer potatoes: Spread half of the potatoes in the dish, top with half the sauce. Repeat with remaining potatoes and sauce.
- Bake covered for 35 minutes.
- Mix topping: Combine breadcrumbs, olive oil, parsley, garlic powder, and salt.
- Bake uncovered: Remove foil, sprinkle topping, and bake 15–20 more minutes until golden.
- Let it rest: Cool for 10–15 minutes before serving to thicken.
This is one of those dishes that makes plant-based eating feel joyful and comforting. Don’t be surprised if people ask for the recipe!
Call to Action
Did this dish make it to your Easter table? I’d love to see it! Tag me on Instagram and use the hashtag #destined4greathealth so I can cheer you on!
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Ingredients
For the Potatoes:
- 3 lbs yellow potatoes like Yukon Gold, thinly sliced
- 1 yellow onion finely chopped
- 3 garlic cloves minced
- 2 tbsp olive oil or vegan butter
- 2 cups unsweetened oat milk
- 1 cup low-sodium vegetable broth
- 1/2 cup raw sunflower seeds or soaked cashews if no allergy
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 tsp thyme
- 1/2 tsp rosemary
For the Herbed Breadcrumb Topping:
- 1 cup breadcrumbs gluten-free if needed
- 2 tbsp olive oil
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- Pinch of salt and pepper
Instructions
Preheat & Prep
- Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Blend the Sauce
- In a high-speed blender, combine oat milk, broth, sunflower seeds, nutritional yeast, lemon juice, mustard, salt, pepper, smoked paprika, thyme, and rosemary. Blend until smooth and creamy.
Sauté Aromatics
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent and fragrant, about 4–5 minutes. Add the blended sauce and simmer for 5 minutes, stirring occasionally.
Layer the Potatoes
- Place half of the sliced potatoes in the baking dish. Pour over half of the sauce. Repeat with remaining potatoes and sauce.
Bake Covered
- Cover the dish with foil and bake for 35 minutes.
Make the Breadcrumb Topping
- While baking, mix breadcrumbs, olive oil, parsley, garlic powder, salt, and pepper in a bowl.
Bake Uncovered
- Remove the foil, sprinkle the breadcrumb mixture on top, and bake for another 15–20 minutes until the top is golden and bubbly.
Let It Set
- Allow to rest for 10–15 minutes before serving. This helps the sauce thicken and settle.
