Vegan Scalloped Potatoes | Pommes Dauphinoise
These vegan scalloped potatoes are a French-inspired gratin (Pomme Dauphinoise) of thinly sliced potatoes baked in a creamy coconut milk sauce with garlic, thyme and nutmeg, layered with crumbled tofu and melty vegan cheese. It bakes up soft and tender inside with a golden top, and it delivers all the cosy, “cheesy” comfort of the classic without any dairy or eggs. Make it whenever you want a warm, satisfying potato dish that feels a little special.
I have a bunch of delicious gratin casseroles on the blog, and this one might be my favourite of the lot. Whenever I crave a potato-based comfort meal, this is one of my go-to recipes — I loved it from the first bite, and it has become one of my all-time favourites. I baked mine in a heat-resistant glass baking dish, which makes it easy to watch the layers turn tender and the top go golden.
What makes these scalloped potatoes “cheesy” without any dairy
Scalloped potatoes are made using the gratin technique, which means an ingredient is topped with a golden-brown crust built from cheese, breadcrumbs, or a rich sauce. Gratins are usually baked in shallow dishes so more surface browns and crisps. The technique was developed by the French and has been widely used ever since, with many potato-based versions like Pomme Dauphinoise (this recipe), gratin Savoyard (which uses bouillon instead of cream), and twice-baked potatoes.
For this recipe I used crumbled tofu, vegan cheese, coconut oil and full-fat coconut milk as the dairy substitutes. The full-fat coconut milk is what carries the creaminess here, so reach for the thick canned kind rather than a thin drinking carton. If you want to skip store-bought cheese, you can make your own — I like to use my stretchy vegan mozzarella for that melty, stringy finish on top.
Ingredient notes and smart swaps
- Potatoes: One kilogram, scrubbed very well and sliced thinly. A mandoline gives you even slices that cook at the same rate, but a sharp knife works too. Slicing them thin is what lets them turn fully tender in the oven.
- Full-fat coconut milk: Use the thick canned variety for a properly creamy sauce. It gets infused with garlic, thyme, nutmeg and pepper before it goes into the roux.
- Crumbled tofu: Tucked between the potato layers, it adds a little protein and a soft, ricotta-like texture.
- Vegan cheese: Two hundred grams grated, some layered inside and some on top for the golden crust. Any melting vegan cheese you like will work.
- Coconut oil and flour: These make the roux that thickens the sauce so it clings to every slice.
- Garlic, fresh thyme, nutmeg, pepper and salt: The classic Dauphinoise seasoning. The nutmeg is subtle but signature, so don’t skip it.
Why the sauce comes together this way
There are two steps that matter most here. First, you infuse the coconut milk by bringing it to a boil with the garlic and spices, then setting it aside — this pulls all that flavour into the liquid before it ever touches the potatoes. Second, you build a roux by whisking flour into melted coconut oil and cooking it until it thickens, then slowly pouring in the infused coconut milk while whisking. Cooking the flour first removes any raw taste, and adding the liquid gradually keeps the sauce smooth instead of lumpy, so it coats the slices evenly and bakes into that creamy, spoonable texture.
Tips for the best results
- Cover the slices with cold water in a bowl while you work on the sauce. This keeps them from browning and rinses off surface starch.
- Layer in thirds: a third of the potatoes and sauce plus cheese, then the rest of the potatoes with the tofu crumbles and more sauce, so every level is seasoned.
- Bake covered with foil for the first 45 minutes so the potatoes steam and soften, then uncover, add the last of the cheese, and bake 15 to 20 minutes more until the top is golden.
- Test doneness with a knife tip — it should slide through the layers with no resistance. If the top browns before the potatoes are soft, tent the foil back on.
- Let it rest a few minutes out of the oven before serving so the layers set and cut more cleanly.
What to serve with vegan scalloped potatoes
This gratin is rich and creamy, so it loves a bright, brothy or leafy partner alongside. A bowl of vegan red lentil soup or a tangy beetroot borscht makes it a full, warming meal, and a scoop of a la russe Olivier salad adds a fresh, crunchy contrast. It also fits right in on a holiday table next to other comforting bakes.
Storing and making it ahead
Leftovers keep well in an airtight container in the fridge for up to four days, and the flavour actually deepens overnight. Reheat individual portions in the microwave, or warm the whole dish covered in a moderate oven until heated through. You can also assemble it a few hours ahead and keep it covered in the fridge, then bake when you’re ready. If you enjoy make-ahead gratins like this, you should try my other favourites: lentil and veggies gratin and cheesy pasta casserole, both perfect for the same cosy nights.
If you make these creamy vegan scalloped potatoes, I’d love to hear how your golden top turned out — please rate the recipe and leave a comment below with any tweaks you tried, like a different vegan cheese or an extra pinch of nutmeg. Happy baking!
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Vegan Scalloped Potatoes | Pommes Dauphinoise
Ingredients
- 1 kg potatoes
- 800 ml full fat coconut milk
- 100 g tofu crumbled
- 5 cloves garlic minced
- 2 teaspoons fresh thyme
- ⅓ tsp black pepper freshly ground
- ½ tsp nutmeg grated
- 2 tablespoons coconut oil
- 2 tablespoons flour
- 200 g non-dairy cheese of choice grated
- salt to taste
Instructions
- Preheat the oven to 200C/400F.
- Grease a baking dish with coconut oil. I used a ~9 x 5in Pyrex dish.
- In a medium saucepan, bring the coconut milk, garlic, salt, nutmeg, thyme and pepper to a boil. Turn off the heat and set aside.
- 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.
- 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.
- Slowly pour the coconut milk mixture. Continue whisking, then bring to a boil and remove from heat.
- Layer ⅓ of the potatoes slices on bottom of the baking dish, pour 1/3 of the coconut sauce over them and sprinkle with 1 cup of grated vegan cheese.
- Layer the remaining potato slices and cover them with tofu crumbles and 1/3 of the coconut sauce.
- 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.
Frequently Asked Questions
Yes, every component is plant-based. The creamy sauce is made from full-fat coconut milk thickened with a coconut oil and flour roux, and the richness comes from crumbled tofu and grated vegan cheese instead of dairy, butter, or eggs. There is no milk, cream, or cheese from animals anywhere in the recipe.
Use starchy or all-purpose potatoes and slice them thinly and evenly, ideally with a mandoline. Thin, uniform slices cook at the same rate and turn fully tender in the oven, which is what gives the gratin its soft, layered texture. Scrub them well and keep the slices in cold water until you are ready to layer them.
Absolutely. You can use any melting vegan cheese you like, but if you want to skip store-bought, my stretchy vegan mozzarella works beautifully for that melty, golden top. Grate or crumble it so it layers and browns evenly.
Covering with foil for the first 45 minutes traps steam so the potato slices soften all the way through without the top burning. You then remove the foil, add the last of the vegan cheese, and bake 15 to 20 minutes more so the top turns golden and lightly crisp.
Yes. You can assemble the dish a few hours ahead, keep it covered in the fridge, and bake when you are ready. Fully baked leftovers also keep well in an airtight container for up to four days, and the flavour deepens overnight. Reheat portions in the microwave or warm the whole dish covered in a moderate oven.
Because the gratin is rich and creamy, it pairs best with something bright or brothy. A bowl of vegan red lentil soup or beetroot borscht turns it into a full meal, and a crunchy a la russe Olivier salad adds fresh contrast. It also works well on a holiday table alongside other comforting bakes.
Can’t believe this wasn’t made with cheese and butter! Looks heavenly!
Thank you! 😀