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Vegan potato and beet casserole
Layered potato and beet bake with vegan sour cream

Vegan Scalloped Potatoes with Beets

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
A plant-based reimagining of classic scalloped potatoes (Rakott Krumpli). Beets add vibrant color and earthy sweetness, while caramelized onions provide the savory depth usually provided by sausage.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 340 kcal
🌍 Cuisine Hungarian Fusion

Ingredients

Equipment Needed

  • Baking dish
  • Skillet
  • Knife

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Boil potatoes in skins until tender. Cool, peel, and slice.

Tip: Cooled cooked potatoes slice cleaner and have resistant starch.
2 ✓

Slice cooked beets similarly.

Tip: Wear gloves; beets stain!
3 ✓

Sauté minced onion and garlic in oil until golden brown.

Tip: This aromatic base provides the savory flavor.
4 ✓

Layer potatoes and beets in a greased dish. Season layers with salt, pepper, nutmeg, and onions.

Tip: Potatoes need plenty of salt.
5 ✓

Spread vegan sour cream on top. Bake at 350°F (180°C) for 30 mins until bubbling.

Tip: Cover if browning too fast.
6 ✓

Garnish with parsley and sesame seeds.

Tip: Let stand before serving.

Recipe FAQ

Why are potatoes hard?
Pre-boil them in their skins! Raw potatoes take forever to bake in this style.
Sour cream sub?
Vegan sour cream, soy yogurt, or cashew cream.

Ingredients

  • 1 1/2 lbs Potatoes
  • 10 oz Cooked Beets
  • 3/4 cup Vegan Sour Cream
  • 1 tbsp Olive Oil
  • 1 medium Red Onion
  • 2 cloves Garlic
  • 1 tbsp Fresh Parsley
  • 1 tbsp Sesame Seeds
  • 1 tsp Salt
  • 1 pinch Pepper
  • 1 pinch Nutmeg