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A creamy, comforting, and super satisfying recipe: Baked Scalloped Potatoes in a Creamy Lemon Dill Sauce! It’s of course vegan and dairy-free!

You’ll only need 10 basic ingredients and a baking dish, of course! Plus, you can also opt to prepare the sauce beforehand (possibly the night before) and then just bake it the next day for your upcoming festive gathering or potluck!

Okay so this recipe sounds so fancy but it’s actually so simple and SO GOOD! It’s perfect make in big batches to take to family gatherings, Christmas parties, potlucks, and more. It’s also super hearty and incredibly satisfying.

I love lemon-flavoured stuff so I just really had to incorporate its zesty flavour and also used some fresh dill from my garden.

INGREDIENTS YOU’LL NEED:

POTATOES

• 1.5 lb yukon gold potatoes or other baking/starchy potatoes

LEMON DILL SAUCE

• 2 tbsp vegan butter
• 1 tbsp all-purpose flour
• 1 small shallot or onion diced
• 3 cloves garlic
• 1 cup room temperature coconut cream
• 1/4 cup room temp. water
• 1/2 to 1 tsp salt or to taste
• 2 tbsp nutritional yeast optional but highly recommended for that ‘cheesy’ flavour (you can use more vegan cheese)
• 1/4 cup vegan cheese shreds , I love to use Daiya or Good Planet Food’s Vegan Cheddar Cheese
• 2 tbsp lemon juice or more to taste
• 1 tbsp chopped dill

FOR ASSEMBLY

• 1/2 to 1 cup vegan cheese shreds

FOR GARNISH

• Chopped dill for garnish

You can also find the full detailed & printable recipe in the card below.

HOW TO MAKE THIS SCALLOPED POTATOES RECIPE

PREPARE THE POTATOES

• Wash the potatoes and then peel them. Slice them into 1/4-inch thick slices. You can submerge the potatoes in water to wash off any starch and to prevent them from turning brown if preparing ahead.

THE CREAMY LEMON DILL SAUCE

I cooked down the sauce with the coconut cream, lemon (of course), dill, and some flour to thicken. I also added in some nutritional yeast to add that savoury and somewhat ‘cheesy’ flavour.

TO MAKE THE SAUCE

ASSEMBLING THE SCALLOPED POTATOES

I then poured in the sauce to the potatoes.

• Heat a a medium sized pot or pan over medium heat. Once hot, melt the vegan butter.
• Add in the flour and mix well to create roux. Mix continuously until a paste has formed.
• Add in shallot/onions. Cook until tender and aromatic, around 1 minute. Afterwards, add in the garlic and cook until aromatic as well.
• Add in the coconut cream and water.
• You can increase the heat and leave the sauce to simmer over medim heat until it comes to a boil.
• Continue to stir and then season the sauce with some salt and nutritional yeast, to taste. Add the cheese to the sauce and allow it to melt.
• Leave to cook until the sauce thickens from the flour. Adjust flavours depending on desired taste. 
• Turn off the heat.
• Mix in the chopped dill and lemon juice. Feel free to adjust the sauce to your desired taste.

ASSEMBLING THE SCALLOPED POTATOES

I tried to do this layer by layer–basically added some potatoes, sauce, some potatoes again, and then more sauce–so the sauce can really seep through all the potatoes.

• Before assembling the potatoes: Preheat your oven to 180C/350F.

HOW TO DO IT

• Drain the potatoes from the water. Pat-dry with a kitchen towel.
• Arrange half of the slices on the baking dish. Set aside the rest of the pieces.
• Pour half of the sauce over the potatoes in the baking dish. Add some vegan cheese for a cheesy centre. 
• Arrange the remaining potatoes for the second layer and then pour the remaining sauce.
• Top with some vegan cheese shreds.

BAKE YOUR POTATOES

• Bake for 45-50 minutes or until the potatoes are cooked through and the topmost layer is golden brown on the edges.

SERVE AND ENJOY YOUR POTATOES!

• Garnish with some more chopped dill, if desired. This is best enjoyed hot.

Get the full recipe for these baked scalloped potatoes below! 🙂

If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight 🙂 

OTHER COZY RECIPES YOU MIGHT LOVE:

• Fried ‘Chicken’ and Gravy
• Filipino Spaghetti
• Burger Steaks and Gravy
• Filipino Kaldereta or ‘Meat’ Stew
• Miso Mushroom Risotto
• Lumpiang Shanghai (Filipino Spring Rolls)
• Maple Hoisin Tofu
• Baked Teriyaki Cauliflower Balls
• Pan-Fried Tofu Cakes
• Tofu ‘McNuggets’

Scalloped Potatoes in Creamy Lemon Dill Sauce

Jeeca

5 from 5 votes

A creamy, comforting, and super satisfying recipe: Baked Scalloped Potatoes in a Creamy Lemon Dill Sauce! It’s of course vegan and dairy-free. I love lemon-flavoured stuff so I just really had to incorporate its zesty flavour and also used some fresh dill from my garden.

Print Recipe Pin this Recipe Rate this Recipe

Prep Time 20 minutes mins

Baking Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Main Course, Side Dish

Cuisine Fusion, Italian

Servings 3

Calories 491 kcal

Equipment

• 9×6” baking dish or any oven-safe dish you have

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1.5 lb yukon gold potatoes or other baking/starchy potatoes

Lemon Dill Sauce

• 2 tbsp vegan butter
• 1 tbsp all-purpose flour
• 1 small shallot or onion diced
• 3 cloves garlic
• 1 cup room temperature coconut cream
• 1/4 cup room temp. water
• 1/2 to 1 tsp salt or to taste
• 2 tbsp nutritional yeast optional but highly recommended for that ‘cheesy’ flavour (you can use more vegan cheese)
• 1/4 cup vegan cheese shreds , I love to use Daiya or Good Planet Food's Vegan Cheddar Cheese
• 2 tbsp lemon juice or more to taste
• 1 tbsp chopped dill

For Assembly

• 1/2 to 1 cup vegan cheese shreds

For Garnish

• Chopped dill for garnish

Instructions

 

• You can see the photos above for the sauce and assembly.

Prepare the Potatoes

• Wash the potatoes and then peel them. Slice them into 1/4-inch thick slices. You can submerge the potatoes in water to wash off any starch and to prevent them from turning brown if preparing ahead.

Creamy Lemon Dill Sauce

• Heat a a medium sized pot or pan over medium heat. Once hot, melt the vegan butter.
• Add in the flour and mix well to create roux. Mix continuously until a paste has formed.
• Add in shallot/onions. Cook until tender and aromatic, around 1 minute. Afterwards, add in the garlic and cook until aromatic as well.
• Add in the coconut cream and water.
• You can increase the heat and leave the sauce to simmer over medim heat until it comes to a boil.
• Continue to stir and then season the sauce with some salt and nutritional yeast, to taste.

  Add the grated cheese to the sauce and allow it to melt until completely incorporated.
• Leave to cook until the sauce thickens from the flour. Adjust flavours depending on desired taste. 
• Turn off the heat.
• Mix in the chopped dill and lemon juice. Feel free to adjust the sauce to your desired taste.

Assembly

• Before assembling the potatoes: Preheat your oven to 180C/350F.
• Drain the potatoes from the water. Pat-dry with a kitchen towel.
• Arrange half of the slices on the baking dish. Set aside the rest of the pieces.
• Pour half of the sauce over the potatoes in the baking dish. Add some vegan cheese for a cheesy centre.
• Arrange the remaining potatoes for the second layer and then pour the remaining sauce.
• Top with some vegan cheese shreds.
• Bake for 45-50 minutes or until the potatoes are cooked through and the topmost layer is golden brown on the edges.

To Serve

• Garnish with some more chopped dill, if desired. This is best enjoyed hot.

Notes

MAKE-AHEAD TIP

• You can prepare the sauce beforehand. Ensure that the sauce has cooled down before placing it in an air-tight container.
• Refrigerate the sauce for up to 2 days. When ready to use, quickly heat the sauce in the microwave or in a saucepan over medium heat. Pour it over the potatoes in the baking dish and bake as stated above.

NUTRITIONAL INFO

Serving: 1serving | Calories: 491kcal | Carbohydrates: 52g | Protein: 10g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 751mg | Potassium: 1190mg | Fiber: 7g | Sugar: 2g | Vitamin A: 362IU | Vitamin C: 48mg | Calcium: 66mg | Iron: 5mg

DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

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