These creamy, hearty potatoes topped with crispy thyme and almond crumble are sure to be the star side dish of your next holiday meal. In the past, vegans were often forgotten or completely neglected when it came to holiday dinners, but not anymore. This dairy-free take on classic scalloped potatoes leaves out the heavy cream and butter but not the classic flavour, so you can guarantee that everyone at the table will be satisfied.
Love Tamara and Sarah’s vegan scalloped potatoes? Try their vegan cornbread next!
For the scalloped potatoes, preheat the oven to 375°F and line a 11″ x 7″ baking dish with parchment paper.
Place a small pot over medium heat, pour in the coconut milk, broth and arrowroot starch. Whisk to combine.
Simmer for about 5 minutes, whisking often, until the sauce thickens. Add a pinch of sea salt and pepper.
Thinly slice the potatoes into discs and toss with extra virgin olive oil, garlic powder, onion powder and thyme.
Spread half of the potato discs in an even layer on the bottom of the pan. Pour half of the sauce on top.
Layer the rest of the potato discs on top, and pour over the remaining sauce.
Cover the baking dish tightly with foil and bake for 40 minutes.
As the potatoes bake, make the almond crumble. Pulse all crumble ingredients in a food processor until the almonds are small and crumbly. You can roughly chop by hand if you don’t have a food processor.
After 40 minutes, take the dish out of the oven, uncover it and evenly sprinkle the almond crumble on top. Bake for an additional 20 minutes until golden brown and bubbly. Garnish and serve immediately.