I love potatoes– those chubby little creatures in their muddy jackets who cling to your waist and never let go. Yep, those. Because let’s face it, who or what on earth tastes better than a potato? They make all those carbs they come loaded with totally worth it. And when those potatoes are sliced paper-thin, drowned in a creamy, herby bechamel sauce and then baked to golden perfection? Food just doesn’t get any better than that. I was dreaming of making these vegan scalloped hasselback potatoes for a long, long time. Not because I love torturing myself, but because I wanted to dream up the perfect recipe for these. A recipe that would not make anyone that loves scalloped potatoes miss all that cheese they are usually submerged in. If you’ve never tried making a vegan bechamel, please do. I first used it in my vegan pumpkin spinach lasagna for two recipe a few years back, and there’s been no looking back. This creamy sauce, made with cashew or almond milk, is so dreamily delicious, you will want to smother everything you eat in it. And it wouldn’t be such a bad idea. Check to get new recipe updates by email.
I used yellow potatoes in this recipe because I like their look here, but go with red if that’s what you have. Spring’s new potatoes would be perfect–make sure you get medium-sized ones because you’ll need too many of the small ones and remember, you do have to slice them rather thin. I use a mandolin set to an eighth of an inch to make even slices, but if you don’t have one – or if you happen to have the knife skills of Jacques Pepin – be my guest. When these Scalloped Hasselback Potatoes come out of the oven, all hot and bubbly and golden, you’ll want to dive in rightaway. But give them a few minutes to stand and continue to absorb all that wonderful, bechamel-y flavor and become all tender and melt-in-the-mouth. Bliss.
More tasty vegan potato recipes
Golden Roasted Curry Mustard Potatoes Minty Roasted Potatoes Air Fryer French Fries One Pot Vegan Tater Tot Casserole Masala Smashed Potatoes
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