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Pumpkin scalloped potatoes served
Tasty scalloped potatoes with pumpkin and coconut cream

Vegan Scalloped Potatoes with Butternut Squash

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Quick Meals
This dish is a vegan reimagining of classic French Gratin Dauphinois. Here, starch released from potato and squash meets coconut cream to transform into a thick, rich sauce in the oven—no cheese required. Squash sweetness and thyme spiciness create such harmony you won't miss dairy cream.
🕒 Prep Time 25 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 4 servings
🔥 Calories 390 kcal
🌍 Cuisine International, Vegan

Ingredients

Equipment Needed

  • Mandoline slicer or sharp knife
  • Oven-safe ceramic dish
  • Small pot for heating cream

Allergen Information

⚠️ Tree Nuts (Coconut)

Instructions

1 ✓

Peel potato and squash, slice paper-thin (approx 1/8 inch) with mandoline or knife.

Tip: Very important: DO NOT wash potatoes after slicing! Surface starch thickens sauce (emulsion stabilization).
2 ✓

Pour coconut milk into small pot. Add crushed garlic, salt, pepper, nutmeg, and thyme leaves. Heat to boiling, then remove from heat.

Tip: Pouring hot liquid over veggies starts cooking immediately in oven, shortening time.
3 ✓

Slice onion into thin rings and sauté in oil in skillet for 5-6 mins until soft.

Tip: Without precooking, onion stays crunchy and raw between soft potato layers, ruining experience.
4 ✓

Grease baking dish with little oil. Layer potato, squash, and fried onion alternately like roof tiles. Drizzle each layer generously with spiced cream.

Tip: Press layers down occasionally to remove air pockets for efficient heat transfer.
5 ✓

Cover dish with foil, bake in 350°F (180°C) preheated oven 30 mins. Remove foil, bake another 20-25 mins until top is golden brown spotted and sauce bubbles.

Tip: Covering steams veggies tender; uncovering allows browning (Maillard reaction) for final flavor.

Recipe FAQ

Why didn't the potato soften?
Probably sliced too thick, or oven temp fluctuated. Lack of acid helps here, but slice thickness (max 1/8 inch) is critical.
Will it taste like coconut?
Strong spices (nutmeg, garlic, thyme) and long roasting create savory roasted aromas that overpower coconut sweetness, leaving just fatty creaminess.

Ingredients

  • 1 lb Potatoes (Russet or Yukon Gold)
  • 14 oz Butternut Squash
  • 1 medium Red Onion
  • 2 cloves Garlic
  • 13.5 oz Full-Fat Coconut Milk/Cream (1 can)
  • 2 tbsp Olive Oil
  • 0.5 tsp Freshly Grated Nutmeg
  • 1 tsp Salt
  • 0.5 tsp Freshly Ground Black Pepper
  • 3 sprigs Fresh Thyme