November 6, 2011

Cheesy Scalloped Potatoes

I'm continuing my quest to veganize all of my family's recipes! This recipe was definitely a biggie. I honestly can't believe I didn't think of this one sooner. The nice people from the company Chicago Soy Dairy sent me a sample of their Non-Dairy Cheddar sauce and I knew this would be the perfect recipe to try it in!

I was born here in Minnesota, but mostly raised in the neighboring state of Wisconsin. Wisconsin is considered "The Dairy State" for those who don't know - so being Vegan in a state where every one's favorite food is cheese wasn't an ideal situation. Every family gathering or party has to have a dish of cheesy potatoes. Whether or not you put bacon or ham on top is up to you. I tried some Vegan tempeh bacon on top and it was absolutely delicious!

I was going through my family's recipes and stumbled upon this one that was created by my Great Aunt Jeanie. This was one of my absolute favorite foods as a kid! If you're craving something creamy and cheesy - you have to give this one a try! The recipe makes enough for a big crowd. There wasn't a specific baking dish size given, but try using a large casserole dish. You could also easily halve this recipe for a smaller gathering!

  • 5 pounds of potatoes
  • 1 cup margarine (I used Earth Balance Buttery Spread)
  • 4 tbsp all purpose flour
  • 4 cups non-dairy milk (I used So Delicious Unsweetened Coconut Milk)
  • 1 package of Teese Non-Dairy Cheddar Sauce (or 2 cups of your favorite Non-Dairy Cheddar)

Boil the potatoes with the skins on until just tender. Drain the potatoes and allow them to cool. Once the potatoes are cool enough to handle - peel and slice them to your desired thickness.

Preheat your oven to 350 degrees F.

Melt the margarine in a large saucepan. Once the margarine is melted add the flour and whisk together. Cook the flour and margarine for a couple of minutes to get rid of the "raw flour" taste. Add the non-dairy milk and whisk  the flour and margarine into the milk to thicken it. Whisk in your Teese Cheddar sauce until well combined with the milk.

Layer the potato slices in a baking dish and pour your cheese and milk mixture on top. If you want you can top with chunks of vegetarian bacon or ham! Bake at 350 degrees F for 45 minutes until the cheese becomes bubbly and forms a nice "crust" on top! Remove from oven and cool for about 5 minutes before serving. Enjoy!


  1. Yummy! I got a sample of the same cheesy sauce and made Mac & Cheese. I still have one more package so I will try your potato recipe.

  2. this. looks. amazing. i had forgotten about scalloped potatoes! it might be time to try them again! :) your blog is great! thank you so much for all the wonderful recipes!

  3. I grew on on the non-vegan version. Even though it's not exceptionally healthy - I want to try this veganized take on it!

  4. Elisabeth - I made Mac & Cheese too! If you get a chance you've gotta try these potatoes!

  5. amanda - Thank you!!

    Jesse - I know what you mean about not being healthy. I had the same feeling when making it, but everything in moderation!

  6. I'm going to make this with my tofurky roast for Thanksgiving. Can you suggest what I can do with the cheese shreds? Still put in pan? I may get the Daiya cheese shreds if I can't find the sauce. Thanks!

  7. You have no idea how happy this recipe makes me. My grandma used to make these every week for dinner at her house! Un-vegan, of course... but now I can finally eat them again!

  8. I know how you feel Ruby! My grandma still makes Cheesy Potatoes every year for Christmas! Now I can make my own pan!