Creamy Scalloped Potatoes

I haven’t had scalloped potatoes in so long, and this turned out great! I used Oatly cooking cream

These came out really well and I will definitely use this recipe when I want to make creamy potatoes again. I used soy cream and it worked a treat.
Thank you, the onion and stock cube really set this apart.

Amazing!!! I used the vegan cream from vemondo by Lidl. It is perfect for this dish. I added a little plant milk to have a better consistency. Strongly recommend, since reading that a few seem to have some problems with finding the right cream.

PUL Team - Jan. 5, 2025, 3:44 p.m.

Thanks a bunch for sharing your experience with the recipe, Katharina 😊

Sooo delicious!! Lots of non-vegans loved it as well, it is such a rich dish, I’m definitely making it again! I used coconut milk ‘cause I couldn’t find any vegan cooking creams in my region, but turned out amazing!

Hi! Do you think the Oatly Barista oat drink can be used in this recipe?

PUL Team - Dec. 20, 2024, 10:28 p.m.

Hey Tina! We find that Oatly Barista is slightly sweeter than soy cooking cream. Plain oat milk or other variety of plant milk might be a better option. If you decide to use it, you might want to adjust the seasoning to balance the flavours, perhaps by adding a touch more salt or an extra pinch of herbs 🤗

Tina - Dec. 22, 2024, 9:47 p.m.

Perfect, thanks for your reply! Will make sure to adjust the seasoning. I've tried it in other recipes of scalloped potatoes so should be great in this one too then 😍

I’ve tried these twice now and have had some trouble finding soy cooking cream. The first time, I used coconut cream and the second time found a plant based cooking cream with the main ingredient being coconut oil. Both attempts they turned out very sweet and also the oil and the cream have separated, which has made it look less appealing. The taste hasn’t been awful though, just on the sweeter side. Any suggestions? Do I just need to make sure to use soy cooking cream only?

PUL Team - Dec. 10, 2024, 12:11 a.m.

Hey Justice! Thanks for trying out the recipe and question. The sweetness and separation are likely due to the coconut-based substitutes. Soy cooking cream has a neutral flavour and typically a consistent texture, which helps the dish come together smoothly. If soy cream isn’t available, perhaps an oat or cashew-based cooking cream will work better for a less sweet and more cohesive result 🫶

Justice - Dec. 10, 2024, 2:07 p.m.

Thank you for the reply! I will continue in my search for the right cream :)

Wow, another hit.

Thanks for this, it was a wonderful addition to my mushroom steak ;)

I was a bit hestitant before baking because it seemed to be too much liquid.

But it worked perfectly and tastes so good I want to eat the whole thing. Thank you!

And can I just say the ability to set a timer in the app is such a handy feature.

How would you advice reheating it after freezing? Defrost it before baking or…?

PUL Team - Nov. 29, 2024, 4:05 p.m.

Hi there, Inga, we're so glad it turned out well for you! For reheating after freezing, we would recommend to bake it from frozen, covered in a preheated oven at 350°F (175°C) until heated through, probably close to 30 minutes. If you want to re-brown the top you can take off the lid at the end for 10 - 15 minutes. We imagine it would be slightly faster in a microwave. 😃

Inga - Dec. 2, 2024, 2:54 p.m.

Thanks for your reply! I’ll try that.
This will be part of the Christmas meal.

Very tasty! I used coconut cream which doesn’t give it the same look as the pictures. Taste is exceptional! Another recipe to add to the rotation.

I will be trying this recipe soon, but I just wanted to point out for American app users that baby potatoes means something different in the United States, and that you should take a look at the pictures to see what size they used so you don't cut yourself with the mandolin!

PUL Team - Nov. 23, 2024, 6:38 p.m.

Thank you for the heads-up, Makealah! That’s a great point - baby potatoes can vary a lot in size depending on where you are 🙌

Just what I have been waiting for! 😃 It takes some time but it is very easy to make and tastes delicious! I added a little bit of nutmeg to the sauce.

Thank you for this great recipe. 😊

PUL Team - Nov. 23, 2024, 4:06 p.m.

Woohoo! Thank YOU for sharing your love and light, Silvia🌻

Scalloped potatoes used to be a staple in our home for the holidays and I can’t wait to make this veganized version for my family this year!
And your newsletter looks awesome 🫶🏼

PUL Team - Nov. 23, 2024, 4:03 p.m.

Hope you enjoy the scalloped potatoes, Nadika! We put lots of love into the newsletter so your kind words mean so much as well 🫶✨

Do you think I could swap the cooking cream for silken tofu? 🤔

PUL Team - Nov. 22, 2024, 3:55 p.m.

Hey Maria, we haven't tried swapping the cooking cream for silken tofu in this recipe, but we think it might work! You probably need to blend the tofu with some plant-based milk or water to get a similar consistency. Let us know how it turns out if you give it a try ☺️

Maria - Nov. 22, 2024, 5:01 p.m.

Thanks! Will do :)