Vegan Cheddar Bacon Scalloped Potatoes

Creamy and gooey Vegan Cheddar Bacon Scalloped Potatoes, topped with homemade plant-based bacon bits and fresh herbs.

Indulge in the ultimate vegan comfort food experience with this delectable Vegan Cheddar Bacon Scalloped Potatoes recipe! Crafted to satisfy your cravings for rich, creamy flavours, this plant-based twist on a classic favourite is a culinary masterpiece.

Whether you’re a seasoned vegan or simply looking to explore the world of dairy-free deliciousness, this hearty dish of Vegan Cheddar Bacon Scalloped Potatoes are a mouthwatering delight that will impress even the most discerning palates.

So easy to make, you’ll be wanting to make this recipe for family gatherings and weekday meals alike. This is the perfect harmony of cheesy, bacon-y, and potato goodness.

Ingredients in This Recipe

• Potatoes (white or yellow)
• Vegan butter (you can use any kind you like such as Earth Balance)
• Olive oil
• Onion 
• Salt
• Ground pepper
• Garlic minced
• Flour
• Vegetable broth
• Unsweetened soy milk or oat, almond etc.
• Nutritional yeast
• Vegan cheddar cheese shreds (I used Daiya Cheddar Cheese Shreds)
• Fresh chives or herb of choice (parsley, thyme) optional
• Vegan bacon, store bought or make a half batch (or full batch and save the rest) of my homemade Vegan Bacon (Low Sodium) recipe

How to Make This Recipe

1. If making homemade vegan bacon, make a half batch of my Vegan Bacon (Low Sodium) recipe. If not using bacon, skip this step (you can also use store bought bacon instead).

2. Preheat oven to 400°F.
3. Slice all of the potatoes into thin round slices. Try to keep the thickness uniform so the potatoes cook uniformly. Cover with a damp paper towel and set aside.

4. In a pan over medium heat, add the olive oil and the butter. Add in the onions, black pepper and salt. Sauté for 5 minutes until the onions are translucent. Add in garlic and cook for about 30 seconds.
5. Add the flour over the mixture, stirring until fully incorporated and smooth, cooking for about 1 minute.
6. Reduce heat to medium low. Stirring frequently, pour in the milk, nutritional yeast, and veggie broth, stirring to ensure no clumps and everything is incorporated. Let the sauce cook for another 2 minutes. Remove from heat.

7. In a large baking dish arrange half of the potatoes onto the pan. Pour over half of the sauce, and gently stir to ensure all of the potatoes are covered in sauce. Top with ½ cup of vegan cheese (optional).
8. Add the remainder of the potatoes, then top with the remaining cheese sauce, and the remaining vegan shredded cheddar cheese. Sprinkle with finely chopped bacon and fresh herbs. (optional)

9. Cover the top of the baking dish with a lid or foil. Bake the dish for 45 minutes, then remove the cover and bake for 15 minutes, with the foil cover removed.
10. Let the potatoes cool slightly. Garnish with more fresh herbs and serve!

Common Questions

Can I make this recipe ahead of time?

You can make the vegan bacon a day before if you prefer. You can also slice the potatoes ahead of time (I recommend the same day and kept covered with a damp towel so they don’t dry out). I suggest making the sauce on the stove fresh right before you want to bake the dish, then and assemble to Vegan Cheddar Bacon Scalloped Potatoes and bake.

How do I store these Vegan Cheddar Bacon Scalloped Potatoes?

Store these scalloped potatoes in an airtight container in the refrigerator for 3-5 days. You can also choose to freeze them for up to 3 months.