Description
This Easy Scalloped Potatoes recipe combines tender Yukon Gold potato slices with savory smoked turkey bacon and creamy plant-based cheese in a luscious, dairy-free sauce. Perfect for cozy dinners or special occasions, the dish features a rich, smoky flavor with layers of silky texture. Simple to prepare and versatile for any meal, it stays delicious refrigerated or frozen for convenient leftovers.
Ingredients
Scale
Potatoes and Protein
- 2 pounds Yukon Gold potatoes, peeled and sliced about 1/8 inch thick
- 6 slices smoked turkey bacon
Sauce Ingredients
- 2 cups plant-based milk
- 1 cup vegetable broth
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon natural gelling agent
- 1 1/2 cups plant-based cheese, shredded or sliced
- Salt, to taste
- Fresh ground black pepper, to taste
Herbs and Seasoning
- 1 teaspoon fresh thyme leaves or chopped fresh rosemary
Instructions
- Prepare the potatoes and bacon: Wash and peel the Yukon Gold potatoes, then slice them evenly about 1/8 inch thick to ensure consistent cooking. Cook the smoked turkey bacon in a skillet over medium heat until crisp, then chop into bite-sized pieces. Set aside both the sliced potatoes and cooked bacon for layering.
- Make the creamy sauce: In a saucepan, combine the plant-based milk, vegetable broth, minced garlic, sliced onions, vegetarian Worcestershire sauce (natural), and a pinch of salt and pepper. Sprinkle in the natural gelling agent and whisk continuously over medium heat until the sauce thickens and develops a glossy texture. Remove from the heat and stir in the plant-based cheese until melted and smooth.
- Layer the scalloped potatoes: Generously grease a baking dish. Layer half of the potato slices on the bottom, then sprinkle half of the cooked smoked turkey bacon and half of the fresh thyme or rosemary over the potatoes. Pour half of the creamy sauce evenly over this layer. Repeat the layering process with the remaining potatoes, bacon, herbs, and sauce, finishing with sauce to cover the top evenly.
- Bake until bubbling and golden: Cover the baking dish with foil and bake in a preheated oven at 350°F (175°C) for about 45 minutes. Remove the foil and continue to bake for an additional 15 minutes to allow the top to turn golden brown and the sauce to bubble through the potatoes.
Notes
- Use a mandoline or sharp knife to slice the potatoes uniformly for even cooking.
- Allow the sauce to thicken fully before assembling to prevent a runny consistency after baking.
- Let the dish rest for at least 10 minutes after baking to firm up for easier slicing.
- Season each potato layer with a pinch of salt and herbs to deepen the flavors.
- Fresh thyme or rosemary is preferred over dried herbs for a brighter herbal note.
- Garnish with chopped fresh parsley or chives just before serving for color and freshness.
- Store leftovers covered tightly in the refrigerator for up to 3 days or freeze in a freezer-safe container for up to 2 months.
- Reheat leftovers in the oven at 325°F (160°C) until warmed through, or microwave for quicker reheating.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: scalloped potatoes, plant-based cheese, smoked turkey bacon, creamy potatoes, vegetarian Worcestershire sauce, dairy-free, cozy dinner, comfort food
