Facebook-f Pinterest Instagram Youtube Tiktok
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Menu
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Categories
  • Jeeca Jeeca
  • - December 20, 2019
  • - 9:56 am

Baked Scalloped Potatoes in Creamy Lemon Dill Sauce (Vegan Recipe)

Sharing is caring!

  • Facebook
  • Twitter
Jump to Recipe

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!

baked scalloped potatoes creamy lemon dill sauce
Creamy, comforting, and super satisfying baked potatoes with a creamy lemon dill sauce!

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.
whole potatoes
peeling potatoes
slicing potatoes
soaked potatoes

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.
melting butter for the creamy dill sauce
making a roux or paste for the sauce
adding coconut cream to the pot
creamy lemon dill sauce
halved lemon
chopping dill
fresh dill
creamy lemon dill sauce

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.
scalloped potatoes in a baking dish
scalloped potatoes in a baking dish with creamy sauce
scalloped potatoes in creamy lemon dill sauce
grating vegan cheddar cheese
scalloped potatoes with creamy sauce in a baking dish

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.
baking the scalloped potatoes in an oven
baking the scalloped potatoes in an oven

SERVE AND ENJOY YOUR POTATOES!

  • Garnish with some more chopped dill, if desired. This is best enjoyed hot.
baked scalloped potatoes creamy lemon dill sauce
scalloped potatoes in creamy lemon dill sauce

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 mins
Baking Time 1 hr
Total Time 1 hr 20 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
 
 

  • 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 🙂

You can pin these images on Pinterest:

scalloped potatoes in creamy lemon dill sauce
scalloped potatoes in creamy lemon dill sauce

This Post Has 2 Comments

  1. Cat 15 Nov 2021 Reply

    5 stars
    Wow, this came out great!! I am obsessed with dill, so I loaded it up. I also used cashew cream instead, because I can never find coconut cream at the store.

    1. Jeeca 16 Nov 2021 Reply

      Thanks Cat, happy to hear!! ◡̈

Leave a Reply Cancel reply

Recipe Rating




Noodles The Foodie Takes Flight

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

​ MORE ABOUT TFTF >

MY COOKBOOK

Vegan Asian Cookbook

Subscribe for recipes and updates

Search for a recipe:

Search
PrevSpicy Black Pepper Noodles (Vegan)
Baked Teriyaki Cauliflower Balls (Vegan Recipe)Next

Latest Recipes

roasted garlic gochujang udon in a wok

Roasted Garlic Gochujang Udon

GET THE RECIPE »
Soy Garlic Tofu Balls Vegan Recipe

Soy Garlic Tofu Balls

GET THE RECIPE »
Vegan Bang Bang Broccoli Recipe

Bang Bang Broccoli (Vegan)

GET THE RECIPE »
Filipino Tofu Curry with coconut milk, potatoes, carrots, bell peppers

Filipino Tofu Curry

GET THE RECIPE »
vegan rodic's style tapa with garlic rice

Rodic’s Tapa (Vegan Filipino Recipe)

GET THE RECIPE »
shredded tofu bulgogi rice bowl

Shredded Tofu Bulgogi Bowl

GET THE RECIPE »
Page1 Page2 Page3 … Page10
Search
TFTF ICON LOGO 2021

RECIPES

SHOP MY ESSENTIALS

ABOUT

COOKBOOKS

FOLLOW ME ON SOCIAL MEDIA:

Youtube Facebook Instagram Pinterest Tiktok

PRIVACY POLICY