Vegan Scalloped Potatoes | Pommes Dauphinoise
Prep time
Cook time
Total time
This French-inspired vegan scalloped potatoes recipe (Pomme Dauphinoise) is the perfect 'cheesy' potato-based meal for whenever you want to eat something comforting. Give it a try!
Serves: 6+
  1. Preheat the oven to 200C/400F.
  2. Grease a baking dish with coconut oil. I used a ~9 x 5in Pyrex dish.
  3. In a medium saucepan, bring the coconut milk, garlic, salt, nutmeg, thyme and pepper to a boil. Turn off the heat and set aside.
  4. Scrub the potatoes very well, then slice them thinly using a mandoline or a knife and cover the slices with cold water in a large bowl. Set aside.
  5. Melt the coconut oil in a medium saucepan over medium heat. Whisk in the flour until incorporated and cook the mixture, whisking until it thickens.
  6. Slowly pour the coconut milk mixture. Continue whisking, then bring to a boil and remove from heat.
  7. Layer ⅓ of the potatoes slices on bottom of the baking dish, pour ⅓ of the coconut sauce over them and sprinkle with 1 cup of grated vegan cheese.
  8. Layer the remaining potato slices and cover them with tofu crumbles and ⅓ of the coconut sauce.
  9. Cover with foil and bake for 45 minutes. Remove the foil and sprinkle with the rest of the vegan cheese. Bake uncovered for 15-20 more minutes until golden on top.
Recipe by Gourmandelle | Vegetarian Blog at