RecipeStripper

Clean recipe · eatfigsnotpigs.com

Cheesy Garlic-Herb Scalloped Potatoes

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!

Original recipe: eatfigsnotpigs.com

Yield:
6 servings
Prep:
30 min
Cook:
75 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Cheesy Garlic-Herb Scalloped Potatoes

Ingredients

  1. 2 pounds Yukon gold potatoes, (about 4-5 potatoes, washed and sliced into ¼”-inch thick pieces)
  2. 2 teaspoons kosher salt, (divided, plus more to taste)
  3. 2 teaspoons fresh cracked black pepper, (divided, plus more to taste)
  4. 1 teaspoon garlic powder
  5. 1 teaspoon smoked paprika
  6. 4 tablespoons vegan butter
  7. 1 large shallot, (minced)
  8. 6 cloves fresh minced garlic
  9. 1 teaspoon fresh minced sage
  10. 1 teaspoon fresh minced rosemary
  11. 1 teaspoon fresh minced thyme
  12. 3 tablespoons all-purpose flour
  13. 1 cup extra creamy non-dairy milk, (room temperature)
  14. 6 ounces plant-based shredded cheese,
  15. ¼ cup nutritional yeast
  16. ½ cup shredded vegan cheddar cheese, (room temperature)
  17. Fresh minced parsley or chives, (for garnish, optional)

Instructions

  1. Preheat oven to 375°F.
  2. 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.
  3. In a medium saucepan, melt the vegan butter over medium heat.
  4. Once the butter is melted, add the shallot, fresh garlic, sage, rosemary and thyme, stirring to combine.
  5. Whisk in the flour and continue cook for 1 to 2 minutes, stirring constantly to create a roux.
  6. Slowly add in the non-dairy milk, whisking continuously to avoid lumps.
  7. Stir in vegan shredded cheese, nutritional yeast, and remaining teaspoon salt and pepper.
  8. Continue to stir over medium heat until the cheese has melted, and the sauce is smooth.
  9. Arrange a layer of potato slices on the bottom of the prepared baking dish.
  10. Pour a portion of the cheese sauce evenly over the layer.
  11. Repeat the layering process until all potatoes and sauce are used, ending with cheese sauce on top.
  12. Sprinkle the top with the additional vegan shredded cheese.
  13. Cover the dish with foil and bake for 40 minutes.
  14. 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!
  15. Let the scalloped potatoes cool for about 5 minutes before serving. Garnish with fresh herbs like parsley or chives for extra flavor.